Food waste is everywhere, said Leann Edwards, who is director of Project Green Fork (PGF).
“It’s there in professional kitchens or in our kitchens at home,” she said. “Food waste is not simply an environmental or social issue, it’s an economic one. You’re looking at how much you’re spending on food, and you don’t want to waste it. What’s always been top of mind is being a good steward of the food that is there and the food that you’re handling.”
On Sept. 1, Project Green Fork launched its Save the Food Challenge. The organization is partnering with local restaurants, neighborhood by neighborhood, to examine how each restaurant can reduce food waste.
