March 8, 2018

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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