Reducing food waste is often a cited cost-savings measure, and recent research backs it up with numbers. Champions 12.3, a global coalition working toward United Nations Sustainable Development Goals, reports that caterers saved $6 for every $1 invested in waste reduction.
The research found both financial and non-financial data as the result of studying food waste-reduction efforts from 86 foodservice sites in six countries. The sites included corporate facilities, restaurants, hospitality, schools and universities and government facilities.
The financial benefits were only part of the picture. It cites a long list of indirect savings and strategic motivators:
- Attention to waste regulations
- Improved environmental sustainability
- More food security
- Better stakeholder relationships
- Stronger brand recognition
- A sense of ethical responsibility
To achieve food-waste reduction, participants employed simple methods any operator could try:
- Measure food waste
- Engage staff
- Reduce food overproduction
- Repurpose excess food
Your results may vary, but reducing food waste is an opportunity any organization can try, with the goal of achieving sustainable cost control.
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