There’s something about your menu that you may not have noticed — a lot of it is trash. But it’s not the quality we’re talking about; it’s the waste.
Food waste makes up a large amount of the material buried in landfills, and a large amount of that comes from restaurants. Just one restaurant on average sends about 50,000 pounds of food to landfills each year. Once there, it generates methane, a greenhouse gas 25 times more powerful than carbon dioxide. But food waste isn’t just bad for the environment; it’s bad for business. Pounds of food scraps equal thousands of dollars of revenue that are thrown away. And food waste isn’t just impacting cash flow — it’s impacting customers.
Food waste is a growing consumer concern. A study by Unilever showed that 80 percent of U.S. diners are concerned about the amount of food thrown away every day in restaurants and cafeterias. Almost half are concerned enough to spend more money at places actively reducing their waste.
With so much at stake, it’s time to start tightening our waste-lines! Here are ten tips that can help.
Get your customers involved. Make sure they know exactly what’s in a meal and encourage them to order only what they want. Offering smaller portion choices will help make sure your customers are not sending back near-full plates of food.
Rubicon Global is on the hunt for Waste Fit Champions — business leaders leading the charge on reducing waste at their respective organizations! If you, or someone you know is bringing innovative ideas to waste challenges, finding solutions to reduce environmental impact and increasing commercial recycling and composting initiatives, nominate them today!! All Waste Fit Champions will be recognized at Sustainable Brands’ New Metrics ’18 event in Philadelphia, October 29-31*.*