February 2018

Foodservice Food Waste Action Guide

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Posted in | | | | | by Mark Hilton, Sarah Edwards, Camilla Durrant, Alice Morris

We provided the technical content for this guide developed by ReFED, a multi-stakeholder nonprofit committed to reducing the $218 billion of food waste in the United States.

The foodservice industry, as defined by the guide, consists of businesses that provide food for client organizations, including those in healthcare, corporate, and educational settings.

Key Foodservice Food Waste Action Guide findings include:

  • Prevention solutions are the most cost-effective and could reduce annual food waste by 600,000 tons;
  • Implementing Waste Tracking & Analytics can reduce pre-consumer waste generated by contract foodservice providers by up to 50%; and
  • Providing guests with varying portion choices or options and Trayless Dining can reduce post-consumer waste by as much as 30%.

More than 80 experts contributed to this guide, including the Food Waste Reduction Alliance (FWRA) and its members, four of the largest U.S. food service providers: Compass Group, Aramark, Sodexo, and Delaware North, and a host of leading restaurants across the United States. ReFED’s Advisory Council contributed valuable insights, data, and industry perspectives to inform analysis and solutions presented in the guides.

A direct link to the guide can be found at refed.com/foodservice.

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