“Feeding Many, Wasting Less: Food Waste Solutions for Institutional Foodservice”

Schools, hospitals, universities, and correctional facilities all share something important—they serve enormous volumes of food every day under unique operational constraints that restaurants and households simply don't face. From overproduction and rigid menu cycles to unpredictable attendance and limited staff capacity, institutional foodservice settings generate a distinct set of front- and back-of-house food waste challenges that demand targeted, setting-specific solutions. This session takes a practical look at what's actually working across the institutional landscape. Panelists will explore how wins in one type of institution can serve as a replicable model for others, and what it takes to build the internal will and operational infrastructure to make lasting change at scale.