Reducing Food Waste in Foodservice
October 16, 2018 by Doreen Garelick, Dietetic Intern
Our intern Doreen attended a food waste summit for restaurants and compiled these tips to help food service operators redirect…

Charred broccoli with garlic, chili pepper and lemon olive oil; pair with a protein and a grain salad for a complete meal.
Notes:
* For information about calorie and food group needs for your specific diet, visit the USDA’s MyPlate Daily Food Plan website.
| Saturated | 1.5g |
| Unsaturated | 7.5g |
| Total | 3g |
| Added Sugar | 0g |
| Natural Sugar | 0g |
| Fiber | 0g |
| Other | 7g |
The vitamin C in this dish comes from broccoli. Vitamin C acts as an antioxidant to neutralize free radicals in the body and also may contribute to immune and bone health.
The vitamin A in this dish comes from broccoli. Vitamin A may promote vision, immune function, bone health, and cell integrity.
The folate in this dish comes from broccoli. Folate is needed for DNA synthesis and cell division and also may reduce the risk of having a child with brain or spinal cord defects.
** Recommended Daily Amount for most adults.
= 1 serving of fruit (1/2 cup).
= 1 serving of vegetables (1/2 cup).
= 1 serving of whole grains (1 oz.).
We strive to provide accurate nutrition information, however variations in nutritional content of a dish may occur due to the made-to-order nature of restaurant dishes.