Voices from around the restaurant industry
Innovative ways restaurants are saving money and the environment
February 20, 2025
You've probably seen it before—leftover food that could have been used, just being thrown away at a restaurant. It happens more often than you think. Every year, restaurants generate millions of tons of food waste in restaurants—enough food that could feed hungry people, reduce waste, and save money. The food service sector plays a critical role in preventing food waste and addressing food insecurity.
But things are changing. More participating restaurants are finding smart ways to cut down the amount of food waste, and their efforts are making a big difference. Here's how they're doing it.
Food waste challenges are serious. According to the United Nations Environment Programme's Food Waste Index Report 2024, 1.05 billion tons of food waste were generated globally, equating to 132 kilograms per person.
Restaurants and other food services are a big part of this problem—contributing to 28% of this waste, or one-fifth of all the food available to consumers, ends up as waste. Sometimes, food purchased by restaurants often ends up as pre-consumer waste (food that goes unused before it's cooked or food that gets tossed because it spoils due to improper food storage before it can be used). Other times, customers leave large portions uneaten, contributing to post-consumer waste.
Not only is this wasteful, but it also hurts restaurant profits. Every dollar spent on wasted food is money down the drain. Fortunately, many restaurant owners are stepping up to fix this problem.
Restaurants across the world are finding innovative ways to reduce food waste. From using smart technology to rethinking menus and portion sizes, these efforts are helping to save money, reduce food waste, and feed more people.
Learning how to reduce food waste while still serving quality food is important to running a successful restaurant. Here are some of the most effective strategies used today in the restaurant industry.
Many restaurants now use technology to track food waste and manage inventory. Smart inventory management systems help chefs see what ingredients are being wasted the most. Some systems even predict how much food a restaurant needs based on past orders, helping to avoid food waste and reduce greenhouse gas emissions because less food in the trash means fewer problems for the environment.
A food waste audit can help identify pre-consumer food waste and post-consumer waste, providing valuable insights into food waste management. When I worked in a small café, we used a simple app to track food waste and leftover food. Within months, we cut our restaurant food waste by nearly 25%. Small changes like this can greatly impact food waste reduction.
Some chefs design menus in a way that reduces waste. For example, they use the same ingredients in multiple dishes so that nothing goes bad before it's used up. Others get creative by using food scraps—like turning vegetable peels into crispy chips or making soups from leftover bones.
The food waste hierarchy promotes sustainable cooking methods such as "root-to-stem" and "nose-to-tail" cooking, ensuring that every part of an ingredient is utilized. At a restaurant I visited, they made banana bread using overripe bananas that would have been tossed out. It was a win for the business and customers who loved the new dish!
Have you ever ordered a meal and struggled to finish it? Large portion sizes often lead to more wasted food.
Some restaurants now offer different portion sizes so customers can choose how much they want. Others encourage sharing plates, while others offer half-size meals. This way, people are less likely to leave food on their plates.
One diner I spoke with started using smaller plates for buffets. The result? Customers wasted 30% less food just because they took only what they could eat.
Portion control strategies and behavioral nudges play a major role in food waste reduction in the restaurant sector. It's also important to remember that wasting less food means there's more food available for people who need it, helping with food security.
Instead of throwing away extra food, some restaurants donate food to food banks and local charity organizations. Food rescue organizations, Food and Agriculture Organization, and National Resources Defense Council initiatives help connect restaurants with people in need, making sure edible food goes to hungry families instead of the trash.
Of course, food safety laws must be followed, but many businesses have found safe and effective ways to donate food. Many restaurants work with waste haulers to make sure that good food doesn't end up in the trash but is given to people who need it.
A bakery owner once told me that instead of throwing out unsold bread, they donated it to a local shelter every night. It became a routine that helped many people in the community while avoiding food loss. The National Restaurant Association supports food donation efforts, encouraging restaurants to donate excess food safely and efficiently.
Not all waste can be avoided, but restaurants are finding creative ways to make use of organic waste. Some compost leftovers at composting facilities to create nutrient-rich soil for gardens. Others send food waste to farms to be turned into animal feed.
Some restaurants even turn surplus food and organic waste into biofuel, which can power kitchens and cut energy costs. The circular economy model promotes sustainability by repurposing food scraps into valuable resources.
I once visited a farm-to-table restaurant that used composted scraps to grow its own vegetables. It was a full-circle approach that made their food even fresher.
The fight against food waste isn't over, but the restaurant industry is making progress. The National Restaurant Association encourages businesses to follow the food recovery hierarchy to minimize waste. Technology, sustainable practices, smart menu planning, better portion control, food donation efforts, and composting all reduce waste and protect natural resources.
Even food service businesses in the hotel sector and grocery stores are adopting food waste prevention strategies, such as conducting food waste audits and improving production planning. Using energy-efficient catering equipment and an inventory management system can also help restaurants reduce food waste while achieving cost savings.
As customers, we can help, too—by ordering wisely, taking uneaten food home in takeout containers, and supporting businesses that care about sustainability. Every small step counts because when we waste less food, we all win.
AUTHOR BIO
Jose Chavez is a Chef and Blog Growth Expert.
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