Franklin College in Franklin, Ind., has seen a reduction in food waste during the past year due to batch cooking, The Franklin reports.
The college’s foodservice director, Les Petroff, says the waste reduction is also due to the introduction of a new executive chef.
“We barely have any food left over now,” Petroff said. “We do batch cooking—cooking throughout the meal—simply because we have a chef now who stays on top of the food production.”
The school’s waste last year amounted to $3,028.48, while weekly waste throughout the month of October, with batch cooking employed, averaged around $30.90.
The decrease does not include food that is left on trays by students, since that cannot be calculated; rather, it is measured by how much of the food made each day was sold.
Read the full story via thefranklinnews.com.