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廚房工作人員使用廚房秤來量化浪費和上菜的食物質量，分為上菜垃圾（有子類別）、盤子垃圾和其他食物垃圾。 食物浪費水平被量化為每份食物浪費 seventy five 克，或食物質量的 23%。 然而，廚房之間的差異很大，垃圾水平從每份 33 克（13%）到每份 131 克（34%）不等。 浪費的食物包括 64% 的服務垃圾、33% 的盤子垃圾和 3% 的其他食物垃圾。
這可能涉及拆卸設備進行深度清潔，並且可以正確清潔和/或更換活動部件。 食物捐贈被一些人視為整合循環食物經濟的理想方法…… Deborah Sanford 是 Northern Light 東緬因州醫療中心的護理和患者護理服務副總裁。
也就是說，要擺…[Read more]
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