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Four Ways to Reduce Food Waste in Pacific Northwest Kitchens

By Pro-Pacific / May 09, 2019
The fact that we throw out more than one-third of our food supply is staggering. When you total it up worldwide, that's almost $1 trillion of food wasted each and every year....
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Topics: Combitherm Ovens, Alto-Shaam, Pacific Northwest, Food Waste, Vitamix, Cooper Atkins, Pacojet

Reducing Food Waste with Temperature Control and Monitoring

By Pro-Pacific / Nov 15, 2018
Food waste is easily one of the hottest topics of conversation in the foodservice industry. From ways to break down food waste to ideas for eliminating it all together, a lot of collective effort in our industry is geared at solving this problem....
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Topics: Food Waste, Cooper Atkins, Food Safety, Monitoring

Some Thoughts on Food Waste and a Look at How to Reduce It

By Pro-Pacific / Aug 27, 2018
Food waste is one of the hottest topics in foodservice. Whether it's in a grocery store or a school cafeteria, more and more operators are realizing the negative impacts food waste has on a whole range of metrics....
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Topics: Food Waste Disposal, Food Waste, ExBio

The Benefits of Electronic Controls in a Commercial Kitchen

By Pro-Pacific / Mar 07, 2017
  Consistency is key. If there is one thing that every Pacific Northwest foodservice operation strives for, it’s delivering a consistent product again and again. Certain variables in the kitchen often affect the dependable output of menu items such as shift changes and equipment performance. But ...
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Topics: Unified Brands, Pacific Northwest, Groen, Braising Pans, Grocery Stores, Oregon, K-12 Schools, Washington, Food Waste, Healthcare, Colleges and Universities, steam jacketed kettles

The Truth Behind Food Waste

By Pro-Pacific / Nov 22, 2016
Americans throw away a lot of food. In fact, recent reports show we waste almost as much food as we consume. But what are real details and implications of our wasteful food consumption habits?...
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Topics: Food Waste Disposal, Food Waste, Slow Speed Grinder

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