Dear Yogurt Shops

To whom it may concern:

I have been working at a yogurt shop for the past two years, and over my time there I have noticed many wasteful food practices being taught and are commonly accepted by most of the employees. many of the fresh toppings that are put out often are washed and prepped. In this process of washing the fruit, our job is to pick out any berry that looks like it has been rotted or beat up. No standard is taught so many of the employees throw out perfectly good strawberries and raspberries that can easily be salvaged for a topping. So how might we limit this fruit waste? Lets start with the rotted fruit, if there is a spot or piece of the berry that is effected and can be removed then use a knife and cut around it, rather than tossing half a carton of fruit into the dumpster because of some white fur growing out the pores of a strawberry. Second a lot of fruit can go bad if not properly stored or managed so STOP over stocking! Much of the food that is wasted is due to the fact that the establishment has over ordered fruit with the idea that the fruit will stay good for more than a week which would make sense if the fridge's temperature didn't fluctuate due to the active foot traffic a store with the majority of its inventory needing to be refrigerated. It is time to start making better conscious food choices when it comes to wasting "almost rotten" food. Less waste = less money spent its simple and easy to fix. 

Sincerely, Jackson Litchfield