Webinar Recap | Restaurant Waste Reduction

Original Air Date: Wednesday, October 23, 2024 @ 1:00pm ET

The fast paced, cost-conscious nature of restaurant operations present unique challenges for waste reduction. It also creates opportunities. This webinar explored a range of up and down stream solutions, including the use of qualitative data to minimize food waste during kitchen production and opportunities to generate revenue from food otherwise bound for the landfill. The program put a spotlight on examples of dine-in and to-go restaurants successfully using reusable cups and containers in place of single use packaging.

Moderated by:

ALEC COOLEY, Senior Advisor @ Busch Systems

Author:

Speaker Panel

KAYLI DALE

CEO @ Friendlier

KRIETTA MARLEY

VP, Product Development @ Foodprint Group

ALEC COOLEY, MODERATOR

Senior Advisor @ Busch Systems

Downloads and Resources

View/Download the Webinar Slidedeck

CLICK HERE to view/download a PDF version of the presentation slides from all presenters used in the live webinar

Resources for Reuse

Upstream is a non-profit organization that advocates for reuse systems.

Click here for a report by Reuse Wins which makes the environmental and business case for reuse.

Click here for Upstream’s Future of Food Service is Reuse.

Click here for Busch System’s September 2023 webinar recap: Making the Case for Reuse and Waste Prevention.

Click here for Busch System’s October 2022 webinar recap: Finding the Path from Single-Use to Reuse.

Resources for Food Waste Reduction

Click here for a food donation guide that Foodprint Group offers to clients.

Click here for a September 2024 New York Times article about efforts to reduce excessive meal portions in restaurants.

Click here for the Portion Business Coalition, a project of Georgetown University’s McDonough School of Business that advocates for better portion balance to improve consumer health and reduce obesity.

Click here for a report that explores strategies to reduce portion sizes in packaged foods and beverages in the restaurant and food services industries.

Click here for a 2020 research study titled: Ways to Reduce Restaurant Industry Food Waste Costs.

Click here for ReFED, a non-profit organization working to catalyze the food system toward evidence-based action to stop wasting food.

Click here for state specific food waste fact sheets from the Harvard Food Law & Policy Clinic.

Additional resources provided by Krietta Marley can be found within the slide deck.