Food service workers spend their day surrounded by food but aren’t always able to afford to purchase food for themselves or their families. A 2022 study done by the Economic Roundtable and United Food and Commercial Workers Union found that 78% of grocery workers they represent experience food insecurity. (That number jumps to a staggering 85% among single parents.)
Food-generating businesses may provide their surplus edible food directly to their staff to reduce food waste. A robust surplus-to-staff program prevents waste, encourages employee retention, and will help you comply with SB 1383’s edible food recovery requirements by reducing or eliminating the need for regular surplus food pick ups by food recovery organizations.
