Resources for Reducing & Managing Food Waste
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The first step is always the hardest. Build a plan and get started.
Menu Redesign
Concepts
When updating your menus, consider the following actions:
Identify commonly wasted ingredients
Offer customers a choice of portion sizes
Be mindful of seasonal offerings to reduce prep
Consider limiting menu items
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Donation
Resources
Establishing a donation program will require the following steps:
Designating a donation lead
Identifying a food recovery partner
Handling food for donation safely
Informing and training all staff
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Diversion
Resources
One important goal is to keep food waste out of landfills so look at…
Partnering with a local farmer
Teaming with a compost hauler
Composting and using it on-site
Processing food waste through an anaerobic digester
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Customer
Messaging
Six simple steps to best communicate your environmental efforts to your guests.
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Employee
Engagement
Designate champions to upgrade your culture, learn how to motivate for buy-in.
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Food Waste
Self Audit
Five simple steps to audit your own operation and get started on the path to waste reduction.
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Contact us
Reduce Food Waste
Report
86 Food Waste
This report highlights the findings from a pilot program the Association ran in collaboration with World Wildlife Fund (WWF) to understand the drivers of food waste within the restaurant industry.
Common challenges encountered during the project along with solutions to address them are core to this report and key to taking the first step in your food waste reduction journey.
Check out the findings / Use these tools to join the fight to 86 food waste!
