When you have to feed a lot of people, you tend to generate a lot of wasted food. That's the intractable logic of “volume feeding” operations and has been since the birth of the onsite dining industry. To do otherwise, except in some limited, highly controlled circumstances, is to risk leaving some diners hungry. At Swedish Medical Center in Seattle, however, a pilot program sponsored by Seattle Public Utilities has brought an innovative technology solution to the kitchen that helps ...

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