Tightening The Belt By Reducing Food Waste
Training staff on how to trim produce, fruit and meat can minimize the amount of food wasted.

Improved trimming skills, dating items to ensure the oldest is used first and daily fresh deliveries are among source reduction steps used by grocers and food service companies.
Sarah Dominguez and Laura Moreno
BioCycle November 2012, Vol. 53, No. 11, p. 29