EXCESS FOOD We’re referring to the surplus or extra food that can be put to good use rather than being wasted. 

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1. Definition:

   • Excess food specifically pertains to food that is still edible and safe for consumption but would otherwise go unused.

   • It includes food that is recovered from various sources, CHEF PREPARED and PACKAGED those IN NEED.

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2. Examples of Excess Food:

   • Unsold food from retail stores that hasn’t been purchased.

   • Plate waste (food that has been served but not eaten) from restaurants, cafeterias, and households.

   • Kitchen trimmings that are still edible but might otherwise be discarded.

   • By-products from food and beverage processing facilities that WILL be repurposed.

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3. Purpose and Impact:

   • Recovering excess food has several positive effects:

   • Feeding People: By donating excess food, we can provide meals to food-insecure neighbors.

   • Reducing Waste: Instead of ending up in landfills, excess food finds its purpose.

   • Conserving Resources: When we prevent food waste, we save the resources (water, energy, and labor) that went into producing that food.

   • Education: Can minimize food waste by planning menus and purchasing food according to demand and seasonality, LOCAL, STATE AND INTERNATIONAL CERTIFICATE TRAINING In proper food handling, storage, and preparation techniques, implementing portion control and serving size guidelines, encouraging creativity in using leftovers, trimmings, and surplus ingredients, and educating students and staff on the value of food and the consequences of waste.

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4. Sustainable Management of Food:

   • The concept of sustainable management of food aims to reduce wasted food throughout its entire life cycle.

   • It involves considering natural resource use, manufacturing, sales, consumption, and decisions on recovery, education and disposal.

Creating Positive Food Systems that Recover, Educate, Feed and Protect Nature, Providing a Strong Quality of Life for Generations to Come.