Source reduction (producing less food) and reuse (donations) are the two top keys to cutting down on food waste in this country. The third article in FE&S‘ 10-part series on waste management.
About the Author: Amelia Levin
Amelia Levin is a Chicago-based food writer and magazine editor, cookbook author and certified chef who writes about food, foodservice and the restaurant industry. Her work has appeared in a variety of magazines and newspapers as well as online.
