business food waste
In the United States, food businesses, including restaurants, catering and grocery stores. waste an estimated 22 to 33 billion pounds of food annually. Read more here...
Reasons why businesses end up wasting food:
1. Overproduction: Making more food than needed to meet perceived customer demand, especially in restaurants, buffets, or catering services. Learn more about wasted food in restaurants...
2. Mismanaged Inventory: Poor inventory tracking can lead to spoilage, especially in grocery stores or food suppliers.
3. Quality Standards: Supermarkets often reject produce that doesn't meet aesthetic standards (e.g., size, shape, color) even if it's perfectly edible. See what this company is doing with "imperfect" produce.
4. Expiration Dates: Misunderstanding or rigid adherence to “sell-by” and “use-by” dates can lead to discarding safe, edible food. Date Labeling Regulations
5. Consumer Expectations: Trying to provide a wide selection of fresh food all the time can lead to waste when items aren't sold. Also, two-for-one deals can lead to unexpected wasted food.
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6. Supply Chain Inefficiencies: Poor storage, transportation issues, and temperature mismanagement can cause spoilage before products reach customers.
7. Portion Sizes: Serving large portions or offering “all-you-can-eat” options increases food waste. As well as large portions of perishable food items from grocery stores that are not able to be eaten quickly enough (this is where meal planning and freezing comes in useful).
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Image Source: RTS
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Tips for reducing wasted food for businesses:​
1. Improve Inventory Management: Implementing better tracking systems to keep tabs on stock and predict demand more accurately.
2. Donations: Partnering with food banks and charities to donate surplus food rather than discarding it. The Bill Emerson Good Samaritan Food Donation Act
3. Repurposing Leftovers: Creating new dishes from unsold food items or offering “imperfect” produce at a discount.
4. Customer Education: Encouraging customers to order al a carte and offering smaller plate options.
5. Sustainable Sourcing: Collaborating with suppliers who focus on reducing food waste throughout the supply chain.
6. Training Employees: Educating staff on proper storage techniques and waste reduction strategies. Make food waste reduction a part of company culture.
7. Tracking & Analysis: Using technology to monitor waste levels and identify areas for improvement. There's many solutions for tracking food waste through software programs, Leanpath is just one example.
8. Composting: Converting unavoidable food waste into compost rather than sending it to landfills. Example: Business Food Scraps Requirements in Portland, OR.
9. Clear Date Labeling: Using consistent and understandable labeling to avoid confusion over food freshness. Date Labeling Regulations ​
