The second is an app that enables restaurants to sell unused food at a deep discount online, while the third takes food wasted elsewhere and turns it into signature offerings that provide serious sustainability cred. Approximately four to ten percent of food purchased by restaurants is wasted before reaching the consumer, the organization claims. It’s not easy to honor your restaurant’s commitment to the food waste issue while focusing on your primary job of giving customers good food and excellent hospitality.

Key Takeaways:

• The second is an app that enables restaurants to sell unused food at a deep discount online, while the third takes food wasted elsewhere and turns it into signature offerings that provide serious sustainability cred.
• One statistic we present in the study is that if food waste were a country, it would be third in the list of greenhouse gas producers, after China and the United States.
• The results help managers, authorities and even potential guests evaluate the sustainability of food production in any establishment over time.

“One is a tool that helps operators track and measure the excess product their restaurants create.”

http://restaurant-hospitality.com/operations/three-tools-aid-slashing-food-waste