Waste Reduction
In order to proactively curb the generation of foodservice waste, the Nutrition and Food Services Department actively engages in initiatives aimed at reducing waste upstream.
Source Reduction
UCSF Health is taking strategic measures to minimize food waste at its source by implementing precise portioning of meals and employing kitchen best practices to optimize the cooking process and reduce overall waste.
Food Accessories
UCSF Health has reduced food accessory waste by:
- Implementing single dispense napkins
- Using compostable food containers
- Using recyclable utensils
- Using recyclable cups