Upstream Waste Reduction Hurts a Food Bank?
Interesting story here on Joe Ely's lean blog… traditional supply/demand mismatch and waste in baking has typically led to “day old” product being donated to food banks. Reductions in overproduction mean less to donate.
Maybe bakeries/restaurants/food producers who get more efficient might be able to make an outright cash donation, a portion of their waste reduction savings, in lieu of excess food? What would you do?
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