By Colleen Ruhter, F&S Safety and Compliance Did you know just 60-70 percent of food in the United States is actually eaten? The other part is wasted – either during production, distribution, preparation (peeling, chopping), or is simply not eaten by the consumer. At Illinois’ six main dining facilities, over 3,500 pounds of food waste per day is generated (from loss during preparation and what … Continue reading From Good Intentions to Energy Generation