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​As part of this challenge, organizations pledge to improve their sustainable food management practices and report their results. Participants, including grocers, educational institutions, restaurants, faith organizations, sports and entertainment venues and hospitality businesses, prevent and divert wasted food in their operations to feed the hungry, save money and reduce their environmental footprint. 

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Created at 9/29/2016 11:39 AM by Harrod, Mary Jo (EEC)
Last modified at 9/29/2016 1:18 PM by Harrod, Mary Jo (EEC)