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The National Restaurant Association, in partnership with the World Wildlife Fund and support of Tork, an Essity brand, introduces 86 Food Waste, a comprehensive set of guides and resources to help you and your team cut the amount of waste you generate in your operations. 

Everything starts with a food-waste audit; you can’t manage what you don’t measure. But you’ll find you have a wide range of options to: 

  • cut trim waste and stop over-producing food 
  • rethink your supply orders 
  • tweak your menu and portion sizes
  • set up a donation program
  • divert waste to second uses such as animal feed and compost

Any one of these efforts or a combination of several will make a difference. The 86 Food Waste report and white papers walk you through the how-to and provide success stories from restaurants that have taken the leap into eco-friendly foodservice. 

On the site, you’ll find a food waste calculator, tips for performing a food waste audit, and the most successful ways to engage your staff to ensure your sustainability program is sustainable as well. Check out the site today.