Interview with chef Eric and how our school handles food waist.

We interviewed Chef Eric the head chef of the middle school cafeteria. We decided to talk to him because my group is focusing on food waste. We thought that asking the head chef of our school would give us a lot of information because being a chef in a school with as many kids as the one we are in means you have to make a lot of food. But that can be difficult because not everyone eats at the same time so as the head chef he would need to plan how much food they are going to cook in order to not overcook and waste resources or undercooked and have mad hungry kids. but most of the time they end up overcooking because not every kid will eat that day’s food. making it even harder to judge how much food   With this in mind, we decided to interview him so we can really see how much food waste comes from our cafeteria every day. We asked him a few questions about how our school manages food waste and got some interesting information.

The most interesting thing I learned during the meeting was what our school does with fruit scraps. Eric said that after they cut up the fruit for the salad bar they use the skin and other scraps for the special drink of the day. To me, this seemed like a very efficient way to use every part of the fruit and waste minimal resources

Overall the meeting showed me how our school handles food waste and how much food our school makes. It is hard to manage food waste in a school with so many kids who are really picky but Chef Eric and all of the other chefs do the best they can and in order to do more the kids would have to help.