Change in restaurant policy

Aubrey claims that restaurants are a huge contributor to food waste? How so? What can we change in restaurant policy to correct this?

Aubrey claims that one of our goals should be to “create a generation of Americans that are sensitive to food waste,” but she does not necessarily tell us how to do that. What ideas do you have to help achieve her goal?

Royte makes distinction between food loss and food waste? What is the difference?

Consider the ways in which these two articles are participating in academic conversation. What connections do can you see?

The Articales:

“Time to Get Serious About Food Waste” (Links to an external site.)Links to an external site.

“One Third of Food is Lost or Wasted” (Links to an external site.)Links to an external site.