One small step for your staff, one giant leap for the planet

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.