1 day Ago By Ariel Kozlov
It's no secret that restaurants are key players in the narrative of urban food waste. In a move that combines practicality with civic responsibility, the City of Minneapolis Health Department is stepping up to address this issue head-on. With Minneapolis restaurants responsible for a staggering 35,000 tons of food waste annually—30% of the city's entire food waste footprint—the call to action for industry change rings especially urgent.
The message, delivered via a social media post, is clear: Restaurant employees can make a difference. The post not only illuminates the problem but offers straightforward solutions. Kitchen adjustments, donations to food shelves, and composting are highlighted as ways to chip away at the food waste mountain.
And there's an incentive for businesses, too; donating food can lead to beneficial tax breaks for the establishments that choose to participate.To aid restaurants in this green endeavor, the Minneapolis Health Department isn't just wagging a finger; they're providing resources. They've developed a suite of educational materials, including videos, all housed on the city's Prevent Wasted Food page.
These resources are a testament to the city's commitment to not just preach sustainability but also facilitate it through concrete, accessible means.This isn't just about keeping food out of landfills—there's a communal and environmental impact at play. As the Health Department's message underscores, saved food can bolster community food programs and reduce the ecological damage inherent in food production and disposal.
It's a multifaceted benefit that hinges on a simple premise: preventing food waste is good for business, good for people, and good for the planet..
