• Home
    Home We Serve America's Restaurants Representing nearly 500,000 restaurant businesses, we advocate for restaurant and foodservice industry interests and provide tools and systems that help members of all sizes achieve success.
  • Foundation
    Foundation Building & Retaining Talent The NRAEF is focused on developing a stronger workforce and building the next generation of industry leaders through education, scholarships and community engagement.
  • Show
    Show May 18-21, 2019 As the international foodservice marketplace, the National Restaurant Association Show provides unparalleled opportunities for buyers and sellers to come together, conduct business and learn from each other.
  • ServSafe
    ServSafe Minimize Risk. Maximize Protection. For over 40 years, ServSafe® training programs have delivered the knowledge, leadership and protection that have earned the trust and confidence of business leaders everywhere.

National Restaurant Association - 3 ways to reduce your food waste

Skip to navigation Skip to content

News & Research

News RSS

3 ways to reduce your food waste

Food waste has long been a problem for back-of-the-house operations. But things are starting to change. Many restaurants are trying to reduce how much food they waste during prep, cook time and service.

Read: 6 tips for reducing restaurant food waste inside the kitchen

Jeff Clark, our sustainability manager, shares three ways to reduce your kitchen’s food waste:

  1. Re-evaluate the value of your food

    Food is a lot cheaper now than it has been in the past. That’s why it’s easy to disregard how much we throw away. The financial impact is minimal. Visit your local farms and talk to growers and purveyors. See what it takes to produce the food you buy for your restaurant. It could change your perspective. Changing the thought and dynamic of what food is and where it comes from is the first step.
  2. Track the amount of food you waste

    If you record the food you purchase, use and end up throwing away, you’ll better understand how much you waste. That will go a long way to reversing the process. Our research indicates that if you record the data – through systems like LeanPath – you could reduce your food costs by 2 percent to 6 percent per year.
  3. Donate your unused food

    Give your wholesome, unused, prepared foods to those who need it most. It’s good for the community and your business. While some may be afraid of donating their leftovers for fear of being sued or hurting their reputations if someone gets sick, you should know that the Bill Emerson Good Samaritan Act protects restaurants against those kinds of liability claims. Don’t worry; you will be protected, and you’ll even be eligible for tax credits for your donations.

Studying sustainability? Sign up for our fall meeting today and learn what you need to know!

Conserve RSS Healthcare RSS Conserve RSS

▲ Back to Top

We're glad you're here!®

® 2012-2017 National Restaurant Association. All rights reserved.

2055 L St. NW, Suite 700, Washington, DC 20036
(202) 331-5900 | (800) 424-5156