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DEQ funded the Oregon Wasted Food Study: Institutional and Commercial Sector Case Studies in 2017 and 2018, to investigate the quantities, types and causes of wasted edible food in Oregon’s commercial sectors. This study was conceived as a companion study to the Wasted Food Measurement Study, which focused on residential wasted food.
Download the Case Study Summary Report
Case 1: Reducing plate waste through standardized portions
Case 2: Food repurposing in a commissary kitchen
Case 3: Tracking overproduction and leftovers in a college dining hall
Case 4: Tracking and staff awareness campaign to prevent waste in a college dining hall
Case 5: Tracking, adjusting PARs, and firing-as-needed to reduce wasted food in a hospital cafeteria
Case 6: Best practices in a small restaurant
Case 7: Sorts and tracking: Two pictures of wasted food in a corporate cafeteria
Case 8: Preparing food on-site to reduce waste at catered events
Case 9: Potential savings of repurposing leftovers in a hotel
Case 10: Knife skills training to reduce edible trim waste in a hotel
Case 11: Quality standards and tracking loss: A mixed impact on wasted food in grocery retail
Case 12: Dynamic PARs to reduce wasted food in a grab and go setting
Case 13: High quality standards reduce wasted food in a restaurant
Case 14: Reducing wasted fish with pre-processing upstream in a small, hotel restaurant
Case 15: Policies of abundance and overproduction of baked goods
Elaine BlattMaterials Management ProgramPhone 503-229-6492
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