The news that every day in Japan, 6000 tons o food are thrown away made me shocked so much. However I have felt that when I work at cafe restaurant which is my part-time job. So I want to know about Japanese food waste very much. I am really looking forward to listening his lecture.
I'd like to know more about the waste you experience at your part-time job. Do you think there would be any way to reduce that waste? Is the main problem that customers don't finish what they are served and it needs to be thrown away? Or, is waste created due to the procedures and policies of the cafe?
返信削除What actions do you think you might be able to take to reduce waste at your workplace? Or, what suggestions might you make to the management that could lead to some positive action?