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Reducing food waste is serious for executive directors and dining managers—more than half in our Forecast Report survey named it their top concern. Lower waste is a marker of resident satisfaction, operational excellence, and reaching sustainability goals.

To help in the ongoing quest, experts Dana Fillmore, RD, healthcare customer marketing manager at Gordon Food Service and Amy Wootton, RDN, director of nutrition at MatrixCare, share tips, both new and tried and true

pickled vegetable recipe

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