According to the EPA, over 36 million tons of food waste reaches landfill every year in the United States. Tiny Leaf create inspired dishes out of organic surplus food stock provided by local wholesalers and represent the first zero waste vegetarian restaurant in London. While global leaders struggle to figure out how to nourish 9 billion people, a challenge anytime but especially in a warming world, nearly 40% of food is Knox Ozone wasted - spoiled before anyone can eat it. Where there's waste, there's opportunity.
Another way is to ensure that whenever we do have high-quality, surplus food, we donate it to hunger relief organizations to benefit people in need - rather than simply dispose of it. Last year alone, all Darden restaurants contributed nearly 10 million pounds of food through their Harvest program.
There is a lot of food wasted in this type of business. We can provide you with meaningful data that can help you better predict purchasing needs, sell more and improve food waste management at your restaurant. While some foods are acceptable to feed to chickens or livestock, you need to make sure you are not giving any food that has made contact with meat products, or you could risk increasing disease in the animals.
After identify the restaurant menu items that usually have the most leftovers consider reducing the portion size of these menu items. With all the food that restaurants waste, many organizations have called on them to use that food for a greater cause. To combat the issue, last year the American Hotel & Lodging Association launched a series of pilot projects aimed at reducing food waste in the hotel industry.
The waste produced by customers isn't as easy to deal with, as you don't have as much control about what they eat and what they take home or throw away. Reduced portion size can decrease restaurant waste further reducing the food cost involved in preparation and cooking.