A restaurant throwing away food is akin to a bank throwing away money. But for some Saskatchewan restaurants, the COVID-19 pandemic has put them in that very position.
With thousands of layoffs and closures, the novel coronavirus has hit the food-service industry hard. For one Saskatoon restaurant group, the result is a seemingly useless stockpile of perishable food. “Having that immediate closure — we understand the reason behind it, but it does provide a lot of waste that we’re unable to do anything with,” Taste Restaurant Group co-owner Carmen Hamm told Global News. “We make a lot of products ourselves, which means that there’s not really a lot of use outside of the context with which we make them.” Chopped vegetables, homemade dipping