Food Waste

One third (⅓) of all food produced is wasted (FAO) and sent to landfills where food produces methane, a harmful greenhouse gas up to 20 times more effective at trapping heat in our atmosphere than carbon dioxide (CO2). If food waste were a country, it would be the 3rd highest carbon-emitting country in the world (FAO). Meanwhile, many underserved communities are in food deserts with no access to fresh or nutritious meals. As such, creating an excess food plan not only helps reduce your business’ environmental and financial footprint but can also provide needed nourishment within your community. 

Blue Action: Create a plan to reduce food waste

Review your inventory and your menu options to reduce food waste at the source. 

Partner with trusted food waste auditors to measure your reduction. 


60-80% of garbage produced by restaurants is food waste (Webstaurant).

821 million people in the world do not have enough to eat (FAO).

Blue Action: Create a plan to donate excess food to local food rescue programs.

Partner with a trusted local food bank or shelter to establish a collection schedule.   

Tip – Be proactive! Reduce food waste upstream at the source.

Regulate the quantity of food ordered/purchased to align closely with demand. 

  • The 2019 ReFED – Food Waste Summit, a multi-stakeholder non-profit reducing US food waste, succeeded in hosting a zero-waste event where the diversion rate from landfill was 90%, signage was minimal and 100% cardboard & recyclable, catering was locally sourced and nutritious, and single-use plastic bottles were eliminated from circulation and sale!