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Pittsburgh-Area Food Businesses Know That Food Waste Is A Profit Issue

March 22, 2017: 12:00 AM EST
For a business, profit is a strong motivator, and when concern for profit dovetails with an environmental goal, the motivation is especially potent. In the Pittsburgh, Pa., area, the top chef at the Big Burrito Group is keenly aware that food waste is a bottom-line issue. Food tossed in the trash is a waste, not only of nutrition, but of dollars. Cooks at all 13 restaurants of the Burrito Group practice root-to-stem and tail-to-nose cooking. They gather scrap chicken carcasses and bones, leftover beef, and discarded fish bones and simmer them in water with vegetables to make stock. The basic idea of repurposing food scraps applies to retail grocery stores as well. The Pittsburgh-based Giant Eagle chain, for example, donates six million pounds of unsold food a year to food banks. [ Image credit: © Big Burrito Group  ]
Gretchen McKay, "Restaurants Cut Down on Food Waste to Help the Bottom Line", Pittsburgh (Pa.) Post-Gazette, March 22, 2017, © PG Publishing Co., Inc.
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