{"id":2067,"date":"2019-07-15T16:08:35","date_gmt":"2019-07-15T20:08:35","guid":{"rendered":"http:\/\/www.cec.org\/flwm\/?p=2067"},"modified":"2024-06-05T16:22:12","modified_gmt":"2024-06-05T20:22:12","slug":"quantifying-food-loss-and-waste","status":"publish","type":"post","link":"https:\/\/www.cec.org\/flwm\/report\/quantifying-food-loss-and-waste\/","title":{"rendered":"Quantifying Food Loss and Waste"},"content":{"rendered":"<p><em>First Step to Prevention<\/em><\/p>\n<p>Toks, a 100% Mexican restaurant chain with more than 200 restaurants throughout the country, has undertaken various initiatives to reduce food loss and waste (FLW), including offering some of its dishes in different portion sizes.<\/p>\n<p>Recently, after quantifying FLW at one of its branches according to the practical guide from the Commission for Environmental Cooperation (CEC), it found opportunities for savings of around P$330,000 (pesos) per year and to abate 40 tons of greenhouse gas (GHG) emissions.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>First Step to Prevention Toks, a 100% Mexican restaurant chain with more than 200 restaurants throughout the country, has undertaken various initiatives to reduce food loss and waste (FLW), including offering some of its dishes in different portion sizes. 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