"When you walk through our kitchens, it's very clear to see that we contribute to food waste. And we were very concerned about particularly the greenhouse gases that are created when food goes to landfills," says vice president of food education and wellness Terri Brownlee. "We knew that there were lots of things we could do." This acknowledgement sets the stage for BAMCO's proactive approach towards food recovery, highlighting the urgent need to address food waste not just for environmental benefits but also for overall responsibility towards food security.
"Cutting down on institutional food waste is not a small task-but Brownlee says it's doable. 'Don't be scared of it,' says Brownlee. 'I think that the most important thing is to start somewhere. Even small changes lead to differences over time.'" This motivation underpins BAMCO's efforts, showcasing how even institutions can contribute to food recovery efficiently and responsively.
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