How Restaurants Can Eliminate Unnecessary Food Waste Once And For All
Discover how your restaurant can significantly reduce its environmental footprint while boosting profitability. This comprehensive guide offers actionable steps to minimize food waste, streamline inventory, and even turn your waste into resources—aligning your business with sustainability and saving you money.
“Waste not, want not. The less we waste, the less we lack in the future,” is more relevant today than it was when it was first coined over 200 years ago. Around the globe, sustainability is top-of-mind for every restaurant owner or manager - and with good reason. According to Rethink Food Waste Through Economics and Data (ReFED), restaurants account for 11.4 million tons of food waste on an annual basis. Not only is this an unthinkable amount of wasted food, but the cost associated with food loss amounts to more than $25 billion each year. By implementing the Environmental Protection Agency’s (EPA) Food Recovery Program Hierarchy (Prevent, Recover, Recycle) your restaurant can soon be in the green.
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