Events

Researchers shared new results from a multistate study on share tables and K-12 school cafeteria food waste, and a toolkit for school food recovery.

The goal of this study was to produce findings that will impact local health codes and other local policies that determine what recovered foods are eligible for human consumption. Researchers estimated the length of time that milk can sit at room temperature before microbial changes to food quality and safety occur. They also did a quantitative microbial risk assessment to mitigate norovirus transmission when recovering whole fruit with edible skin and quantified the amount of food recovered and its usage across the participating schools.

This webinar was hosted by RECIPES, and this research was funded by the USDA National Institute of Food and Agriculture (2021-68008-34106 and 2021-68008-42277).