Tips

Here you can find practical tips and advice for restaurants looking to minimize their plastic waste. From simple changes in packaging materials to employee training programs, these tips can help restaurants take meaningful steps towards sustainability.

Whether you're a small cafe or a large chain, implementing these tips can make a significant difference in reducing your plastic footprint and promoting a more environmentally friendly business.

So how do we tackle food waste in America? The challenge isn’t to produce less food, but to waste less in the process. Here’s how we can start:

• Don’t misinterpret expiration labels on food that’s perfectly good to eat.
• Share the wealth. Donate food to food pantries or deliver leftovers to people who may need it.
• Plan meals and make deliberate grocery store shopping lists.
• Embrace imperfect produce.
• Be thoughtful and deliberate when eating out.
• Reconsider the “all-you-can-eat” buffet-style restaurant model — and mindset.
• Follow a global model.

According to the Bureau of Labor Statistics, the average American household spends more than $3,000 a year on eating out. This not only requires an astonishing amount of plastic packaging and utensils, but it also produces a lot of wasted food. The restaurant industry spends an estimated $162 billion every year in costs related to wasted food. Pioneers in the recycling industry are making great strides, but there is still more we can do to make progress.

Recognize that portion sizes differ and order only what you know will be eaten. If you end up with leftover food – and this happens often with today’s enormous American food portions – take it home to share with someone else or to enjoy for another meal the next day. If you really want to be environmentally conscientious, bring your own containers to take home leftover food. You’ll be doing your part in reducing the 150 million tons of single-use plastic that we use – and discard – every year.

Some countries around the world are ahead of America when it comes to managing food waste. France, for example, requires restaurants to donate food that is at risk of being thrown out, but is still safe to eat. Cities in Sweden use food waste to create fuel to power public bus transit. In Denmark, you can use an app to find restaurants and bakeries that are about to close and purchase their remaining food at a fraction of the cost.