Quest Resource Management Group

How many times have you finished a meal at a restaurant and felt guilty about the amount of food left on the table? Or have taken said leftover food home with honest intentions of eating it later. Fast forward to cleaning out your fridge. That same leftover container gets tossed in the garbage with other food that never made in to the weekly meal plan. Same goes for the inventory control at a restaurant or grocery store. Boxes and packages of food that never make it in to the chef’s special recipe or never make it on the shelves at the store.

Many consumers and businesses, especially in this economy, would immediately think about the financial waste. Why did I buy that much? I should have ordered less. I need to make smarter purchases, we need a better inventory management system… etc. Financial burden aside, what about the environmental burden?

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