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The Week of Monday, August 24

Nearly 40 percent of food produced in the United States goes to waste. This uneaten food represents losses of billions of dollars, pollutes the environment, contributes to the climate emergency, and does nothing to help the one in eight Americans struggling with food insecurity. For food service businesses, wasted food accounts for higher costs on food purchasing, and often results in higher-than-necessary disposal charges. San Francisco’s new food waste prevention program Kitchen Zero SF will help your business track and reduce food waste, eliminating the needless extra costs that result: https://greenbusinessca.org/green-tips/id/88/.

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