Courtesy Founders Inn
VIRGINIA BEACH, Va. — A little less food went to waste in November, as staff from the Founders Inn and Spa used foods left over from events and from its restaurant to make soup for an area church to distribute to the hungry.
The perfectly good food typically would have been thrown away. Instead, staff saved soup, proteins, starches and vegetables and then put the soup base with all of the stored vegetables in a large, temperature-controlled stock pot and made a hearty soup. All guidelines of the local health department were strictly followed.
The Operation Blessing team for the New Life Christian Center used the soup in hot meals program.
Each year, an estimated 3.3 million tons of food waste from hotels, restaurants and bars goes into landfill sites even as 4 percent of U.S. households experience chronic hunger.
The resort’s management company, Capella Hotel Group, developed the program, called Fragments. “The Fragments program brings our employees the reward and fulfillment of helping struggling citizens in our community, it reduces waste and it sets an example in our industry.” said general manager Sascha Hemmann. “It helps fight hunger and makes a difference by doing what we do best, serving others.”
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