Food Waste Crisis: What Foodservice Operators Can Do

Food waste is a huge problem of breathtaking scope: nearly 40% of the food produced in the US is wasted. This waste has significant financial and environmental impacts. Financially, food costs are on the rise—up 50% since the 1970s—so the food that’s being thrown out has a big price tag. Environmentally, food waste is filling up landfills at a staggering rate, producing 135 million tons of greenhouse gases every year and using up natural resources. This visual brings together many of the eye-opening statistics about food waste, both globally and in the U.S., and presents solutions for how foodservice operators can start solving this problem through food waste tracking and prevention.