10 Proven Tips to Reduce Food Waste in Your Restaurant
By Dallas Henderson
Food waste is a huge problem in our country. Approximately 35 percent of the U.S. food supply is tossed out, and our total waste has tripled since 1960, according to a report from the Environmental Protection Agency (EPA). Today, we discard more than 1,000 calories per person per day – that’s enough to feed more than 150 million people annually! The United States throws away more food than any other country in the world: nearly 80 billion pounds per year. In an attempt to curb this massive problem, the EPA and the US Department of Agriculture (USDA) have set a goal to cut waste in half by 2030.
After two years of the COVID-19 pandemic, an escalating Russian-Ukrainian conflict, soaring prices, and a failing supply chain, it’s more important than ever to reduce food waste – as well as the expense, time, energy, and other resources associated with discarded food. At a time when every dollar counts – and supplies are difficult or expensive to get – it’s in your best interest to reduce food waste in your restaurant. Here are some proven tips to accomplish this:
· Rely on data. Many restaurants are inadvertently practicing wasteful behaviors, and a huge part of the problem is ........... Continue reading
