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Opinion, by Alfonso Stefanini

RIO DE JANEIRO, BRAZIL – Growing up in the family restaurant business and working with environmental management for restaurants in both Rio and Monterey, California, I've observed the absurd amount of food that is thrown away every day in this industry. Some estimates attribute a statistically significant share of total global food waste to restaurants.

According to Carlo Petrini, from Slow Food International, about forty percent of the total daily global production of food is thrown away. Some estimates are as high as fifty percent and the . . .

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