So I have been working at the Sheraton Downtown since it has opened, which was at October 1st. I have noticed that there is an incredible amount of waste that goes on behind the scenes. Specifically I am talking about the kitchens. For banquets there is always extra food made just in case needed which makes sense. But the food that does not get eaten at the event is then thrown away by the barrel full. I once watched them throw out hundreds of untouched plated dinners, this has upset me. Not only is the company wasting money but they are throwing us a large resource that could have been donated, if the right company was found. I understand that there are liabilities at hand but should that really matter when there are people not getting food?
