Hopkins Dining manages and minimizes food waste
By ALLISON CHEN | November 14, 2019Food waste has maintained visibility as an issue across the U.S., with over 35 million tons generated per year, and up to 40 percent of food being discarded. Indirectly, food waste also results in the wasting of resources used to generate and transport food, not to mention unnecessary costs to families who buy food that will never be eaten. It indicates a lack of efficiency in a country where almost one in nine households is still food insecure.















