Restaurants and foodservice providers can save up to $1.6 billion in food purchasing costs.
Feeding food waste to animals after it is heat treated and dehydrated and either mixed with dry feed or directly fed
A series of biological processes in which microorganisms break down biodegradable material in the absence of oxygen resulting in two end products: biogas and digestate. There are many different AD technologies, including wet and dry versions, the latter being generally better suited for food waste mixed with yard waste.
Composting is the process of transforming organic waste into humus, a critical component of healthy, fertile soil. In rural areas, this can be accomplished by periodically turning large piles, or windrows, of organic waste over themselves using specialized equipment. In more urban areas, Aerated Static Pile (ASP) composting is generally preferred, where piles can be covered and mechanically aerated in order to minimize the site’s footprint and odors.
An on-site treatment technology, greywater aerobic digesters use combinations of nutrients or enzymes and bacteria to break food organics down until soluble, where it is flushed into the sewage system
Conducting large-scale advocacy campaigns to raise awareness and educate consumers about ways to save money and prevent wasted food.
Composting at small-scale at institutions or businesses with heat and mechanical power to compost relatively quickly (less than one month versus more than two months for windrow composting)
Modifying packaging sizes and designs to optimize consumer consumption and avoid residual container waste
Accepting and integrating the sale of off-grade produce (short shelf life, different size/shape/color), also known as "imperfect produce", into food business menu planning and product lines
Using smaller-sized plates in all-you-can-eat dining establishments to minimize consumer food waste
Packaging technologies that actively slow fruit and meat spoilage through ethylene absorption and other techniques
Standardizing food label dates, including eliminating visible “sell by” dates, to reduce consumer confusion
Eliminating trays in all-you-can-eat dining facilities to reduce over-portioning by consumers
Providing restaurants and food service providers with data on wasteful practices to inform behavioral and operational changes
The Roadmap demonstrates that achieving a 20% reduction in food waste will generate a positive financial, social, and environmental return on investment. To make that happen, crosscutting actions are needed in four areas. Click to learn more about each tool.Learn More >
Additional solutions will require stakeholders to collaborate across the value chain. The expected payoffs will be game-changing, delivering multiple times more societal benefit than any single stakeholder can create alone. Subscribe to our collaborative mailing list to start connecting with other stakeholders.
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