We weigh food daily and have cut it down to an expected target for a hospital our size. Our staff repurposes leftovers, and we have tightened up on overpreparation and increased batch cooking. Additionally, we started daily refrigerator rounds to identify any food items that could potentially be wasted. Our staff is instructed to be thinking of recipe ideas, and we make immediate plans on how any leftovers can be used.
Jeanine DrakeDirector, Nutrition ServicesFlagstaff Medical CenterFlagstaff, AZ
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