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.
You may need a PDF reader to view some of the files on this page. See EPA’s About PDF page to learn more.- Food Loss Prevention Options for Grade Schools (PDF)(1 pg, 126 K, August 2016, EPA-530-F-16-019-A)
- Food Loss Prevention Options for Manufacturers (PDF)(2 pp, 106 K, August 2016, EPA-530-F-16-019-B)
- Food Loss Prevention Options for Restaurants (PDF)(2 pp, 161 K, August 2016, EPA-530-F-16-019-C)
- Food Loss Prevention Options for Universities (PDF)(2 pp, 162 K, August 2016, EPA-530-F-16-019-D)
- Food Loss Prevention Options for Grocery Stores (PDF)(2 pp, 158 K, August 2016, EPA-530-F-16-019-E)