America is known for having an abundance of food, yet there are still millions who don’t know where their next meal is coming from. Feeding America estimates we waste 70 billion tons of food waste per year. Still, 72% of diners care about how to address food waste. There are five things restaurants can do: Know your inventory (always know what you’re buying and what you already have), understand waste stream (try to understand what the kitchen is throwing out, and why), educate your staff (to properly store and prepare products), find alternatives to landfill (try to donate extra food to people in need), and measure and review often (establish a benchmark and follow it to reduce waste efforts).
- According to a Unilever study, 72 percent of diners in the U.S. claim that they are concerned about food waste and how it is handled.
- The first step in developing a waste reduction program in your restaurant is to know your inventory and not overbuy.
- Educate your restaurant’s staff about proper food storage and how to appropriately handle it once it’s unsellable.
“Review and understand what your kitchen is throwing out and why.”