According to the USDA, the U.S. wastes 30 to 40 percent of its food supply each year. And in Franklin County, that amounted to 152,000 tons of food waste.
The Solid Waste Authority of Central Ohio is looking to cut that number in half by 2030.
One of their plans is to encourage ‘rightsizing’ portions in employee training at local restaurants. This would reduce waste from restaurants that consistently overserve.
Today on All Sides, we’re discussing how we can meet SWACO’s goal and why it's important to reduce food waste.
Guests:
- Brian Roe, McCormick Professor of Agricultural Marketing and Policy, College of Food, Agricultural and Environmental Sciences, Ohio State University
- Kyle O’Keefe, director of innovation and programs, Solid Waste Authority of Central Ohio
- Christine Deye, A&R Creative Group, The Crest food waste program coordinator
