Food waste in the United States is an enormous problem that foodservice operators across the country are trying to combat. According to the USDA, approximately $161 billion of food is wasted in this country every year – money literally thrown into the trash, waste disposer or landfill. This number includes foods that have spoiled during storage and are no longer able to be consumed. How foodservice operations store their food, and the steps they take to preserve its usability, plays a huge role in reducing how much food waste -- particularly unusable produce -- heads to landfills.
