Stories / Impact

This Ice Cream Pro Has the Scoop on Food Waste

Jeni Britton Bauer explains how food safety and waste prevention go hand-in-hand

Maggie Borden

July 10, 2019


Food waste isn't just about those leftover stems and scraps on the cutting board at dinner time—restaurants and food businesses are constantly trying to to avoid throwing away ingredients or prepared dishes to prevent damage to their bottom lines. For Jeni's Splendid Ice Creams founder Jeni Britton Bauer, a big component of her company's fight against food waste is proper food safety. Watch the video above to see how a listeria scare led her to rethink her food safety plan, and to be extra vigilant when it comes to the health of her customers, and, in turn, her business.

Try a taste of Jeni's at home with Britton Bauer's recipe for dirt road ice cream.

Pay a visit to our Full-Use Kitchen in New York city on July 24, where you can learn tips from Waste Not chefs and taste their recipes!


The James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions to the pressing problem of food waste. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and ChangeWaste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.

Waste Not: How to Get the Most from Your Food, published by Rizzoli,​ is on sale now.​ Order your copy today!

Maggie Borden is content manager at the James Beard Foundation. Find her on Instagram and Twitter.