In Montgomery County alone, about 75,000 tons of food is thrown away each year, much of it still good to eat or reuse.
Here are three ways local restaurants are trying to cut down on that waste:
1. Donating to The Foodbank. Dorothy Lane Market partners with The Foodbank to donate leftover food. A truck stops by to collect food once per day, but on some days there isn’t much to donate, said Store Director Fred Pfeiffer said. On other days, the store might donate a large amount of bread too old to sell in the bakery, and sometimes the store donates dairy products approaching their sell-by date.
2. Repackaging leftover food to send home with employees. Jack Skilliter, head chef of Corner Kitchen, said employees are free to take home leftover food as long as it’s still safe to eat. The restaurant also provides a meal to staff every day, which allows if to repurpose food that could otherwise go to waste.
3. Cauliflower steaks, and other reused ingredients. At Wheat Penny Oven and Bar, a restaurant on Wayne Avenue in Dayton, owners pay special attention to inventory and buy seasonally, co-owner Liz Valenti said. The restaurant serves many specials, which allows it to repurpose extra ingredients that would otherwise go to waste. Cauliflower steaks are part of the menu.
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