Wendy's founder, Dave Thomas, addressed the issue of food waste over 50 years ago by creatively repurposing unsold hamburger meat into the restaurant's signature chili. This approach not only minimizes waste but emphasizes the use of high-quality ingredients, as Wendy's 'fresh, never frozen' beef has a limited freshness window. Leftover patties that aren't sold within a specific time frame are frozen and used for chili, ensuring that the meat remains safe and flavorful, highlighting a sustainable practice in the fast food industry.
Dave Thomas, founder of Wendy's, developed a solution for leftover hamburger meat over 50 years ago, turning it into the restaurant's popular chili to reduce food waste.
Wendy's uses high-quality, 'fresh, never frozen' beef which lasts a shorter time; unsold patties are frozen to later be transformed into chili.
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