May 9, 2019

Save Money by Combating Food Waste

Save Money by Combating Food Waste

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Waste-free kitchens are grabbing the attention of restaurant-goers across the country. 88% of American consumers took action last year to reduce food waste, and 47% are even willing to pay more to support kitchens with waste reduction procedures, reports FoodTank and ChefHero.

Finding creative ways to prevent waste in your kitchen could help you save money and attract environmentally-conscious clientele. Some kitchens are seeing returns as high as $7 for every $1 invested in waste prevention. 

 These benefits extend to kitchens of all sizes. A simple purchasing adjustment for a small foodservice operation could help avert thousands of dollars in food spoilage per year, and the adoption of a commercial greywater system in a large facility could save tens of thousands per year. 

Waste-Free Foodservice Tips

Jump-start your food waste prevention plan by downloading the Environmental Protection Agency’s Guide to Reducing Wasted Food and Packaging. Discover helpful tips for reducing waste, such as: 

  • Identify Menu Waste: Repurposing leftover ingredients and identifying low-selling menu options is a great first step toward saving money. Leftover bread? Making your own croutons could eliminate waste and unnecessary purchases.

  • Eliminate Grab-n-Go Waste: Grab-n-Go meals are popular, but just one low-selling option can create a lot of packaging waste! 

  • Compost Organics: Composting is fashionable and valuable. Reach out to local gardens and farms to see if they’d like to partner with your kitchen. Commercial greywater systems can also safely flush organic compost into the sewage systems. 
  • Donate Leftovers: Donating leftover food feels good, and it’s a great promotional tool as well. ReFED found that educational campaigns providethe most financial benefit by attracting consumers concerned with environmental issues to your business and cause. 

A waste reduction plan is the perfect recipe for contented guests! Once you’ve got a handle on reducing food waste in your foodservice operation, high-value diners will happily support your eco-friendly menu. 


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