Food Waste MOU



Restaurants, grocers, and food manufacturers this week officially teamed up with the federal government to find ways to cut billions of pounds of food waste at every step of the process – from the field through processing to groceries, restaurants and home fridges. 

The U.S. Department of Agriculture estimates we waste between 30% and 40% of the food supply each year. At the same time, USDA estimates 37 million people live in food-insecure households.

The National Restaurant Association, with our partners in the Food Waste Reduction Alliance – the Grocery Manufacturers Association and Food Marketing Institute – signed a Memorandum of Understanding with the USDA, Food and Drug Administration and Environmental Protection Agency pledging our support for the government’s “Winning on Reducing Food Waste Initiative.”

The private-public partnership aims to reach consumers with messages about food waste and improve information about how we measure food loss and waste. Jointly, we’re looking to find ways to reduce the amount of waste generated; safely donate nutritious foods to those in need; and divert as much from landfills for use in composting and other second-use applications.

The Association has long understood that by focusing on food waste reduction, restaurateurs can save on operating costs, help improve the environment, and support their communities by donating safe, nutritious food. 

We partnered with ReFED, a nonprofit committed to reducing food waste, to release Restaurant and Foodservice Action Guides last year. 

Read our news release about our new partnership with federal agencies. And stay tuned: We launch our “86 Food Waste” initiative with the World Wildlife Fund later this year, in partnership with Tork.