{"news":[{"infoDate":"2020-01-14","headline":"Moving away from wastage","subline":"Asked to Christopher Ball, Area Corporate Chef at RATIONAL International AG.","teasertext":"There is too much food ending up in the bin every year. An issue that makes you think because it squanders valuable environmental resources and cash. This is an omnipresent issue in the hospitality industry too, where a few simple steps can be taken to reduce the quantity of food waste. We asked Christopher Ball, Area Corporate Chef at RATIONAL International AG who gave us the following tips to avoid wastage:  ","picture":"\n<img src=\"\/media\/pictures_from_subsidaries\/xx__countries__en_xx__es_xx__fr_xx_\/EN_Skill_shortage_fix725x370.jpg\" class=\"img-responsive\"> \n","path":"\/\/library_news\/press_1\/press_releases_2020\/en_xx\/20200114_en_press_foodwaste_emea.xml","id":"882474"}],"years":[{"year":"2017"},{"year":"2016"},{"year":"2019"},{"year":"2018"},{"year":"2020"}],"returnUrl":"\/en_xx\/Company\/Press\/Press_releases"}