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Sustainable Management of Food
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Food Loss Prevention Options for Grade Schools, Manufacturers, Restaurants, Universities and Grocery Stores

Businesses and organizations can learn to effectively prevent wasted food by taking source reduction steps such as inventorying supplies, changing processes and buying less. EPA developed tip sheets for grade schools, food manufacturers, restaurants, universities and grocery stores that provide suggestions for ways these sectors can prevent food loss and waste.

  • Food Loss Prevention Options for Grade Schools (pdf) (123 KB, August 2016, EPA-530-F-16-019-A)
  • Food Loss Prevention Options for Manufacturers (pdf) (103.62 KB, August 2016, EPA-530-F-16-019-B)
  • Food Loss Prevention Options for Restaurants (pdf) (157.14 KB, August 2016, EPA-530-F-16-019-C)
  • Food Loss Prevention Options for Universities (pdf) (157.75 KB, August 2016, EPA-530-F-16-019-D)
  • Food Loss Prevention Options for Grocery Stores (pdf) (154.16 KB, August 2016, EPA-530-F-16-019-E)
  • Sustainable Management of Food Home
  • Basics
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  • Tools for Preventing and Diverting Wasted Food
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Last updated on April 3, 2023
United States Environmental Protection Agency

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