Past the plate: Food Waste in the Restaurant Industry
By: Meagan Florian
In a world where millions suffer from hunger, it is shocking to realize the enormity of food waste generated by the global restaurant industry. Food waste is a significant global issue that has negative economic, social, and environmental impacts. As dining establishments strive to meet demand and optimize their operations, the repercussions of food waste often go unnoticed. According to the Food and Agriculture Organization of the United Nations, approximately one-third of all food produced in the world is wasted. This waste not only represents a lost opportunity to feed millions of people but also contributes to greenhouse gas emissions and other environmental problems. In addition, food waste has significant economic costs, such as wasted resources and lost revenue for businesses and households. This post aims to shed light on the alarming statistics surrounding food waste in restaurants, explore sustainable strategies to combat this growing issue, and give my perspective from experience.
The Scope of Food Waste
The statistics surrounding food waste in the restaurant industry are staggering. According to the Food Waste Reduction Alliance (FWRA), about 37% of food waste occurs in retail stores and food services (Sakaguchi et al.) This waste not only represents lost revenue but also carries significant environmental implications. When food is thrown away, if not broken down correctly, it produces methane, which is a greenhouse gas that is causing the earth to warm and contributing to climate change. There are many different definitions of food waste and ways to interpret it, Warshawsky defines food waste as “any edible food that is lost during any phase of the food system.” Warshawsky focuses on food waste within food corporations and how that waste is produced, regulated, and reused. A huge contribution to food waste and sustainability is the food industry and, more specifically, food corporations, as they produce the most waste.
Furthermore, the resources used to produce, transport, and prepare this food are also wasted. From water and energy to labor and packaging, the environmental footprint of food waste extends far beyond the food itself. A study by the University of California found that if food waste were a country, it would be the third largest emitter of greenhouse gases after the United States and China. (Murdock)
Reasons Behind Food Waste in Restaurants
Overproduction: To ensure that they do not run out of food during peak hours, restaurants often prepare more than is needed. This results in surplus food that may not be sold in time.
Aesthetic Standards: Restaurants frequently discard perfectly edible food that does not meet visual standards. For instance, fruits and vegetables that are misshapen or blemished may be overlooked, even though they are perfectly safe to consume.
Consumer waste: This occurs when uneaten food is discarded, even if it includes an entire meal they barely touched or dishes that are sent back.
Storage Practices: Insufficient inventory management and improper storage practices can lead to spoilage. Items kept beyond their shelf life or not stored correctly often become waste.
Company Stinginess: Stinginess in some restaurants can greatly contribute to food waste. From personal experience, I've seen management often throw away entire mess-up orders instead of allowing employees to eat or take home the food. This practice not only adds to the waste problem but also reflects a lack of consideration for the resources that went into producing that food. It seems counterproductive to discard edible meals when they could easily be repurposed or enjoyed by staff.
Solutions to Mitigate Food Waste
Inventory Management: Implementing a robust inventory management system can help restaurants track their stock more accurately. Utilizing tools to monitor expiration dates and sales velocity can aid in minimizing overproduction and spoilage.
Creative Menu Design: Consider designing a menu that emphasizes seasonal ingredients. This not only supports local farmers but also ensures that dishes can be made from ingredients that are plentiful and in season. Offering rotating specials can help utilize items that may soon expire.
Training Staff: Providing staff with training on food waste awareness can create a culture of responsibility. Employees should understand how their choices impact overall waste and be encouraged to suggest ideas for reducing it.
Food Recovery Programs: Partnering with local food banks and charities can help ensure that excess food is donated rather than discarded. Many organizations are eager to collaborate with restaurants to rescue unused food and distribute it to those in need.
Composting and Recycling: Establishing a composting program for food scraps can drastically reduce the amount of waste sent to landfills.
Importance of Composting
Composting has emerged as a key strategy in the efforts towards sustainable waste management. It is a nature-based solution that converts organic waste into nutrient-rich soil amendments that can be used to improve soil health and support plant growth. Composting not only diverts waste from landfills, reducing greenhouse gas emissions and other environmental impacts but also provides economic benefits such as job creation and cost savings. As such, there is a growing interest in promoting composting as a sustainable waste management practice.
Conclusion
Food waste in the restaurant industry is a pressing issue that demands attention. By adopting sustainable practices, restaurants can reduce their waste while also making a positive impact on the environment and the community. Consumers also play a vital role in this effort—by supporting establishments focused on sustainability and raising awareness about food waste, we can collectively work towards a future where food is valued, not wasted. In this way, we can help turn the tide on this crisis, ensuring that fewer resources are squandered and that more people benefit from the food that is produced.
Resources:
FAO. Food Loss and Food Waste | Policy Support and Governance Gateway | Food and Agriculture Organization of the United Nations. https://www.fao.org/policy-support/policy-themes/food-loss-food-waste/en/.
Murdock, Andy. “What You Need to Know about Food Waste and Climate Change | University of California.” Www.universityofcalifornia.edu, 9 May 2017, www.universityofcalifornia.edu/news/what-you-need-know-about-food-waste-and-climate-change.
Sakaguchi, Leo, et al. “Tackling the Issue of Food Waste in Restaurants: Options for Measurement Method, Reduction and Behavioral Change.” Journal of Cleaner Production, vol. 180, no. 180, Apr. 2018, pp. 430–436, https://doi.org/10.1016/j.jclepro.2017.12.136.
Warshawsky D. 2015. Food waste, sustainability, and the corporate sector: case study of a US food company. The Geographical Journal. 182(4):384–394.