Franklin College in Franklin, Ind., has seen a reduction in food waste during the past year due to batch cooking, The Franklin reports.
![](https://cdn.winsightmedia.com/platform/files/public/fsd/food-waste-trash-cans.jpg)
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.