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Did you know that ⅓ of food produced for consumption is wasted?  Reducing customer plate waste is not only good for the environment - it is also good for your profit margins! Customer plate waste is a unique challenge because we don't always get feedback about why certain items were wasted while others were not. But there are some actions rest...

Local Oregon chefs Carlo Lamagna, Magna Kusina; Lisa Schroeder, Mother's Bistro and Craig Haynes FiMi Kingston have a lot to say about food waste prevention. Their perspectives are based on childhood memories and cultural traditions, plus years of cooking in professional kitchens. Minimizing waste in the kitc...

At your 2022 holiday party, celebrate sustainability by utilizing Waste Connections' Lending Library. It is no secret that holiday festivities can generate a lot of waste, but Waste Connections provides free trash, recycling, and compost bins for your scheduled event. Waste Connections' Event Planning Guide has instructions for determinin...

Hello! I am Saré Campbell, the newest Americorps member for Clark County Public Health. I will serve as both the Green Business Outreach Coordinator and the Clark County Green Schools Outreach Coordinator.  I grew up in Moultonborough, New Hampshire, where I spent most of my childhood hiking with my family, boating with friends, and cross-coun...

Restaurants can reduce customer plate waste without sacrificing customer service or satisfaction. At least half of food waste comes from what customers leave on their plates, but there are small changes restaurants can make to reduce front of house waste. Preventing food waste saves resources, time and money. The Food Waste Stops With Me ...