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Food Waste Reduction
Food Waste
Business 101: You can’t manage what you can’t measure. Most food service operations know and track the food products they order and receive but few operations clearly know or track how much of their original purchases actually end up being consumed by their guests.
Conduct a Waste Audit
Doing a basic waste audit before beginning your waste reduction program will help you know where to start, as well as gain an understanding of what is in your waste stream and just how much you are throwing away.
There are a variety of tools you can use to conduct a waste audit, from simple waste logs (PDF) (2 pp, 166K, about PDF) to commercial measurement and tracking software and equipment. Finding out where and when you are generating waste is the first step to being able to reduce your waste and save money. Once you have measured your waste – use our food waste management cost calculator to estimates the cost competitiveness of alternatives to food waste disposal, including source reduction, donation, composting, and recycling of fats, oils, and grease.
This baseline information also serves as a marker for measuring your diversion rate and change in spending. By measuring the amount of both pre- and post-consumer food waste, businesses can inventory food trim and scraps they are generating and then implement source reduction practices to save money and reduce waste.
WasteWise
Consider joining EPA’s WasteWise program to help you in your waste reduction efforts. Partners in WasteWise receive free technical assistance, tracking and analysis tools, recognition and much more for planning and implementing an effective waste reduction program.
Reduce Pre-consumer Kitchen Waste
Pre-consumer kitchen waste includes all food wastes generated PRIOR to sale. This includes improperly prepared or contaminated food, spoilage, expired, overproduction, trim waste, etc.
It has been estimated that between 4%-10% (leanpath.com) of the food you purchase will become pre-consumer waste before ever reaching a guest. Once you actually see how much food waste you have and where the majority comes from, you can then take steps to reduce your losses in those areas. Consider:
- Modifying your ordering/purchasing – both quantities and timing;
- Relooking at production and handling practices;
- Reviewing your menus to see if certain items account for excessive prep waste;
- Considering secondary uses for excess food – leftover bread becomes croutons, excess rice becomes fried rice, and an extra tray of lasagna is donated to the local shelter or soup kitchen.
Reduce Post-consumer Food Waste
Post-consumer food waste includes plate waste and order returns. Consider:
- Portion control – eliminate excessive portion sizes;
- Trayless dining – especially beneficial in college, military & institutional cafeterias;
- Menu modifications – pay attention to entrees and sides that are left on the diner’s plate
Re-thinking your purchasing practices for non-food items as well will also help you reduce even more waste and make the most of your resources. Look for products that still meet your needs but have a better environmental profile than your current products. For instance, consider using reusable products instead of disposable, or products made from recycled materials that are also recyclable. Reduce wastes and costs by eliminating single-serve disposable products and instead utilizing reusable products such as reusable service ware, cloth napkins, and bulk sugar, creamer, and condiment dispensers. (Note: biodegradable and compostable service ware is only environmentally beneficial when sent to a composting operation, not to a landfill or incinerator.) Almost always, dishwashers and reusable service ware (dishes, flatware, and glassware) are cheaper than disposable and use fewer resources. Look for EPA Energy Star and WaterSense kitchen equipment for even greater savings. Careful purchasing can help you reduce waste, save money, and help protect the environment.
Resources
EPA’s Putting Surplus Food to Good Use: A How-To Guide for Food Service Providers (PDF) (2 pp, 1.1MB, about PDF) helps food service providers start a food waste reduction and recovery program at their facilities.
EPA’s Don’t Throw Away That Food: Strategies for Record-Setting Waste Reduction provides more detailed information on how business can reduce food waste and examples of successful food recovery programs.
EPA, in conjunction with the US Department of Agriculture (USDA), developed a comprehensive guide detailing what businesses and individuals can do to ensure good food doesn’t go to waste. Waste Not, Want Not: Feeding the Hungry and Reducing Solid Waste Through Food Recovery (PDF) (59 pp, 1.5MB, about PDF) helps explain how any state or municipality, as well as any private business that deals with food, can reduce its solid waste by facilitating the donation of wholesome surplus food according to the food hierarchy.
A Citizenָs Guide to Food Recovery – This USDA publication is a resource guide on food recovery programs for businesses, community-based profit or nonprofit organizations, private citizens, and public officials. It describes some of the prominent food recovery activities already taking place, and suggests how a community, a business, or an individual can support existing programs or begin new efforts. It also outlines key considerations relating to legal issues and food safety.
