At UW–Madison’s six dining market locations, staff work hard to feed students by preparing buffet-style meals for breakfast, lunch, and dinner. To meet the expected demand and decrease food waste, dining market staff use data …
Leanpath
A Forkful of Sustainability
Imagine a meal from your favorite restaurant. Now imagine one-third of it sitting in a truck, heading to a waste facility. This is the reality for most eating establishments. A large quantity of a restaurant’s …