We waste a lot of food. In fact, close to a third of the world's food production is wasted each year, accounting for roughly 1.3 billion tons and nearly $990 billion dollars. In the United States alone, Americans waste $160 billion of that total, which is nearly 30 to 40 percent of the entire U.S. food supply.
But are we making progress? What is being done to prevent food waste? Where are we at in 2018?
Topics: refrigeration, sustainability, food waste, commercial refrigeration, Eco-Cool, redundancy, Environment
We're all watching the calendar this time of year, and as we begin to head into a new year full of trends and predictions, we'd like to offer you a few of our own. After some thorough research, here is a list of some of the most popular 2018 food trends.
Topics: food safety, refrigeration, sustainability, commercial refrigeration, Danger Zone, Ingredients, Fine Dining, Environment, commercial freezer
We live in times when there's a delicate balance between regulations and repercussions. This is certainly true in the foodservice industry, especially as it pertains to refrigeration and the environment.
Topics: refrigeration, commercial refrigeration, Regulations, EPA, Environment, SNAP
