Define a Food Service Supply Chain and how it can be made sustainable
This discussion helps us better understand the following learning objective:
LO-8 Describe the best practices in reverse logistics applications in production, sale, returns, and resale and waste management operations in the food and beverage industry.
Review the posted discussion grading rubric for expectations for weeks 2 – 8. It is very detailed.
Discussion Guidelines
https://learning-oreilly-com.ezproxy2.apus.edu/library/view/food-and-drink/9781119388449/?ar&orpq&email=WdU5RXg923uN8YYNjaSjzQ%3d%3d&tstamp=1631115574&id=C120231FD202572DF82C7887308ADC5D6B31A9CF
