Many define food waste as throwing out food that is inedible or spoiled. But the term food waste also includes edible food that is leftover from food prep or cooking. With 30-40% of food in the U.S. thrown out every year, chefs are developing new ways to use food waste that is still safe to consume. There are many ways to transform leftover food into creative dishes and new menu ideas, helping with commercial kitchens' budgets.
What do foodservice operations like restaurants, schools, or hospital cafeterias have in common? The need for commercial refrigeration that is efficient, cost-effective, and reliable. One way all these refrigeration challenges can be answered starts with a small but powerful piece of equipment – a digital scroll compressor.
$160 billion. That’s a lot of money. It’s also how much Americans waste in food every year. That’s roughly 30-40% of the food supply in the United States. You might want to think twice about what you throw out when cleaning the refrigerator.
We're back today sharing with you another small glimpse into our RDT staff family. Our Administrative Assistant Latricia, known as Dee Dee around these parts, has grown to be a staple in our operation. She began with RDT back in July of 2017 as a Wiring Technician in the shop. Her initiative was recognized, and she was promoted to work in the front office as our administrative assistant.
RDT is a family owned and operated business. When we hire our staff, we bring them in to our work-family, and we take that position very seriously. In an effort to keep that family on the forefront of our operations, we are proud to feature some key staff members on our blog. We want this to serve as an introduction to them, and also as a humble brag about all the amazing work and effort they bring to our staff team.
RDT is proud to announce the hiring of our new vice president of engineering, Chris Boryca. Chris comes to us with an extensive foodservice background and personality of great integrity. We'd like to share some of his story with you here.
Think of how many times you’ve grabbed an apple only to find a section of it bruised. What happened to that apple? Did you disregard the imperfection and use it anyways, or did you throw the entire piece of fruit away? Most people would have done the latter. It’s all too common in this day and age, and as we’ve discussed before, food waste statistics are jarring. So how can we take these food waste studies and do something about it?
Record-breaking attendance, enlightening industry discussions, and even glow-in-the-dark bowling.
If you happened to miss out on the 2019 FCSI Education Provider Program's Refrigeration Training Seminar held at RDT's factory in Waxahachie, Texas, check out this short video recapping the event:
Just a few degrees can separate food waste from profitable food. Store food in temperatures that are too warm and it will spoil. Store food in frozen conditions for too long and you run the risk of freezer burn. However, all that costly food waste can be eliminated through proper storing conditions in a commercial freezer. Which begs the question, are you saving money by maintaining the quality of the food in your walk-in freezer?
Foodservice projects often begin with consultants providing drawings as part of the design and specification process. On many occasions, these projects also require Revit capabilities. Next, dealers need a quote. Then, once projects are awarded, the dealers need submittal drawings. The entire process is often nuanced and requires copious amounts of attention. That's why RDT has created a team of professionals who, individually, can help with every step in this process.