Did you know 40% of all food in America is wasted? The best way to prevent food waste is to buy only what you need, reuse what you have and recycle or compost scraps or expired leftovers.
- Wasted food in the commercial food service industry costs $164 billion/year.
- In Orlando: 41% of all food waste is from restaurants, contributing to 76,000 tons of food waste every year. The hospitality sector generates another 21% which equals to 38,000 tons/year.
- Residential generates 14%
- Wholesalers and distributors generate 11%
- Grocers and markets generates 6%
- K-12 schools generate 2%
- Colleges and universities generate 2%
- Other - 3%
- Throwing away food wastes the energy and resources utilized in growing, transporting, storing, and preparing the food.
How Should I Prioritize?
- Reduce food waste.
- Donate surplus food to those in need.
How Do I Reduce Food Waste?
- We can’t change what we don’t measure
- Self-auditing will help you understand what food is wasted and its potential impact on your bottom line. Our team can assist you in setting up a food audit.
How Can I Donate Surplus Food?
- Develop a partnership with a local food rescue non-profit or food pantry who can accept and redistribute your edible products and keep track of donations for fullest tax deductions.
- The Bill Emerson Act: encourages the distribution of food donations to non-profit organizations, which protects you from liability if the product is donated in “good faith”