5 Ways New York State Is Reducing Food Waste
"This Buffalo bakery mills flour on-site from grain grown on a nearby Finger Lakes family farm, cutting food miles and supporting the regional economy. Bran from milling is incorporated into breads and shared with local chicken and pig farmers, while owners Jill Colella and Steve Horton deliberately estimate daily demand to avoid overproduction; any leftover baked goods are repurposed into items like bagel chips and croutons as part of a waste-minimizing, thoughtful-moderation approach." - Meredith Bethune
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