I find I am tossing leftovers. I am the sustainability chef at Chowgirls Catering and when I bring home extra food from Family Meal it doesn't always get eaten by my household. It is nice however to know I re-used the food once after an event for family meal, then can take the rest home to feed family. It just needs to get eaten in time or re-created. Also freezing fruit and/or veg before it goes bad/ pickling/ making stock or soup

yes, through servsafe classes, HACCP classes, and sustainability classes.

Knowing what needs to be used first is important because then I can see what I can substitute in the recipes I am making vs having to buy more of something else for just one recipe.

I have been using anything: greens, avocado, grapes, berries, melons, pears, apples, bananas (whatever looks too sad to use on fruit skewers, fruit platters, cheese boards, etc).

Finding that when at work the best place for storing meat is in the back of the fridge because the temp change is the least (with the door opening and closing/ hot foods coming in to cool on the hot food speed rack)