A partnership among University of Kansas researchers, students, local restaurants, and community agencies is continuing its work during the COVID-19 pandemic and its aim is to reduce food waste and food insecurity. The initiative is one-of-a-kind in the nation and it takes an analytical approach to solve problems of sustainability.
In order to meet its goals, collaborators of the project have created a toolkit "to help all sides reduce food waste [and] it will [be tested] this year when restaurants reopen." The group is taking questions like what consumers and restaurants know about food waste, how to help educate businesses and the public, and how to get excess food on the plates of those who need it most, into consideration.
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