The Ultimate Guide to Restaurant Food Waste

What is Restaurant Food Waste?

Restaurant food waste refers to surplus food discarded by food service establishments, including restaurants, cafes, and catering services. This waste can occur at various food preparation and service stages, such as purchasing, food prep, cooking, and post-consumption.

The impact of this waste is significant, contributing not only to environmental issues such as landfill overflow and greenhouse gas emissions but also to economic losses for the restaurant industry. Addressing restaurant food waste is essential for promoting sustainability and improving operational efficiencies within the food service sector.

Impacts of Food Waste in Restaurants

The UN Environment Programme (UNEP) estimates that people waste one billion tons of food annually, making food waste a global issue. The following are some of the significant impacts of food waste in restaurants:

Economic Impacts

In the US, 40 percent of food is discarded, with around 22 to 33 billion pounds of that waste coming from restaurants. Similarly, in the UK, the hospitality sector is responsible for 12 percent of the country’s 9.5 million tons of food waste, and in Australia, food waste costs the economy $36.6 billion.

Environmental Impacts

Surplus food has significant environmental consequences, as throwing away food wastes the resources that produce it. Decomposing food releases methane, a greenhouse gas 25 times more potent than carbon dioxide, contributing to climate change.

Additionally, food waste takes up valuable landfill space, which cannot decompose naturally due to compressed conditions, further harming the environment.

Social Impacts

Food waste creates both economic and cultural challenges. It results in substantial financial losses for farmers, businesses, and consumers, exacerbating food insecurity. Culturally, food waste reflects overconsumption and a disregard for the value of food, reinforcing unsustainable consumption patterns. This wasteful behavior deepens poverty and reduces access to essential resources for those in need.

Different Types of Restaurant Food Waste

There are two types of restaurant food waste, including:

Pre-Consumer Waste

Food waste refers to wasted ingredients and products before reaching customers. Examples include over-prepared food, spoiled ingredients, or mistakes made during food prep, such as burned dishes. Pre-consumer waste accounts for 4 to 10 percent of total restaurant food waste.

Post-Consumer Waste

This type of waste involves discarded food after being served to customers, which is the larger food waste category. Studies show that guests typically leave 17 percent of their uneaten food, with more than half of those leftovers left at the table. Portion sizes and customer preferences contribute to post-consumer waste, which restaurants can address by changing their practices.

15 Ways to Reduce Food Waste in Restaurants

Restaurant owners and managers can implement a proper waste management system to help reduce food waste. Some strategies to consider include:

1. Conduct a Food Waste Audit: Set up a food waste log to track waste from the front and back of the house, similar to what Sodexo did with its operations. Record the item, amount, reason for the waste, and who reported it. Then, compare this data with your Point of Sale (POS) system or back-office software to identify problem areas.

2. Promote Sustainable Food Preparation: Teach your kitchen staff how to properly prepare food to minimize waste, such as washing fruits and vegetables in bulk or thawing frozen items without water. Sustainable practices can improve operational efficiency and your restaurant’s green credentials.

3. Prevent Over-Preparation for Better Waste Control: Use POS system reports to identify the busiest periods and adjust prep levels accordingly, reducing excess food you must discard. Marley Spoon leverages data insights to raise the bar on their food quality and customer satisfaction.

4. Improve Inventory Management: Implement the first-in, first-out (FIFO) method to use older items before they spoil and label products with their use-by dates. Inventory management software can further streamline this process, improving efficiency and waste reduction.

5. Store Food Correctly: Use sensors to keep your refrigerator at or below 40°F and your freezer at 0°F. To help extend the shelf life of your ingredients, avoid leaving perishable items at room temperature for too long. Consider installing a remote temperature monitoring system to help maintain optimal conditions for perishable items.

6. Calculate and Control Inventory Days on Hand: Track your inventory Days on Hand (DOH) to reduce waste by ensuring you use ingredients before they expire and adjust orders based on how quickly you use items. A POS system and regular tracking simplify inventory management, making it more accurate and efficient.

7. Repurpose Leftover Ingredients: Repurposing leftover ingredients into new dishes reduces waste and adds value to your menu, such as turning stale bread into croutons. Work with your kitchen staff to get creative with excess ingredients and engage customers by promoting sustainability on social media, offering incentives for their repurposing ideas.

8. Use Multi-Use Ingredients Across the Menu: Identify ingredients that can be used in multiple dishes to maximize value and minimize waste. Simplifying your menu helps incorporate these versatile ingredients more easily, improving overall efficiency.

9. Order In-Season Ingredients: Buying in-season ingredients ensures better quality, supports local producers, and reduces waste. They are fresher, longer-lasting, and often more affordable. Plan your menu around locally available, in-season items to minimize food waste further.

10. Reduce Portion Sizes for Better Food Waste Management: Consider serving smaller portions or using smaller plates to help reduce the amount of food left behind. This approach allows customers to enjoy their meals without over-ordering, reducing waste and costs.

11. Reduce Food Loss with Weekly Specials: Incorporating leftover or soon-to-expire ingredients into weekly specials helps reduce waste while offering new options to customers. Engage your team to brainstorm ideas for these specials and promote them on social media to build team culture and minimize food waste.

12. Track Menu Item Popularity: Tracking dish popularity helps identify underperforming items that may contribute to waste, allowing you to remove them and improve kitchen efficiency. A streamlined menu ensures you focus resources on more popular and profitable dishes, further reducing waste.

13. Offer Takeout Containers for Leftovers: Offering takeout containers for customers to take home leftovers helps reduce post-consumer waste. Encourage this practice by promoting it on your menu or signage throughout the restaurant, and consider offering biodegradable containers to support sustainability efforts.

14. Donate Leftover Food to Charities: Many organizations accept restaurant leftover food donations and distribute them to those in need. Look for local programs that collect and distribute excess food, supporting your community while reducing waste.

15. Compost When Possible: If your restaurant has a garden or landscaping, consider composting leftover food scraps for fertilizer. This practice reduces waste and helps you grow fresh ingredients for your menu.