The Wall Street Journal: How to Sell $15,000 of Tenderloin, Fast
How to Sell $15,000 of Tenderloin, Fast
Startups see profits in food that otherwise goes to waste; a marketplace for producers with a surplus and restaurants looking to shave costs
Some entrepreneurs see a business opportunity in leftovers.
Restaurants, supermarkets and commercial kitchens in the U.S. waste $57 billion of food each year, according to ReFED, a nonprofit that works to reduce food waste. Another $15 billion of food is produced but never makes it off farms.
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https://www.wsj.com/articles/how-to-sell-15-000-of-tenderloin-fast-1510142401?mod=e2tw