3 Ways to Reduce Food Waste in the Hospitality Industry

Cut Back on Waste in Honor of Stop Food Waste Day

Food waste is a significant challenge in the hospitality industry, as 33% of food is lost or wasted every year. Wasting food comes with both an environmental and a financial cost. $1.2 trillion worth of food is wasted annually and 8% of all annual greenhouse gas emissions are due to food loss and waste.

In honor of Stop Food Waste Day, hospitality operators can take meaningful steps to minimize waste, optimize costs, and enhance their commitment to sustainability. Read on for practical strategies to implement a change in your operations.

1. Make a Plan for Monitoring Waste

You can’t determine how to reduce food waste in your hospitality industry operation until you know how much food you’re wasting. To find out, you’ll need a system that helps you keep track of what you’re buying and what you’re not using.

This process begins with your employees. You’ll want to make sure your kitchen team is aligned to how you’ll measure and keep track of wasted food. Once everyone is aligned to the same process, you can start to monitor the impact of reduction efforts.

Online platforms like WasteNot 2.0 from Compass Group can make the process even easier. Collecting and assessing data through these tools will allow you to spot recurring causes of food waste and create plans to address them.

2. Use Scraps Where Possible

While the term “scraps” doesn’t sound appealing, the leftover pieces of your produce, breads, and proteins can be valuable ingredients when used correctly. The key is to plan for every part of your ingredients. Here are some ideas:

• Use bread crusts for croutons
• Add cheese rinds to soups for added flavor
• Set aside olive and pickle brines for marinating meats
• Create vegetable broth using unused parts of vegetables
• Use citrus peels as drink garnishes or candy for dessert toppings

While some leftover ingredients are unavoidable, making use of your scraps is one great way to reduce food waste in the hospitality industry. Encourage your teams to get creative in cross-utilization to identify other opportunities to sue more of existing ingredients.

3. Optimize Your Purchasing Process

One common culprit of wasted food in hospitality eateries is over-ordering. Finding a balance in what you buy and what guests will order takes careful attention. You’ll want to regularly review ordering amounts and compare with leftover stock at the end of each ordering period.

It’s also important to rationalize SKUs wherever possible. If you can use one SKU multiple ways, you have more flexibility in using up products. Even if some dishes have slow weeks, you’re able to use the ingredients you ordered in other ways.

Finally, choosing the right procurement partner can make a big impact on food waste reduction. Some group purchasing organizations, like Foodbuy Hospitality, offer advice and strategies around reducing food waste.

Stop Food Waste Day is April 30, 2025

To reduce food waste in the hospitality industry, many operators and suppliers must come together. Making a change in your operations is just one step in the global fight against food waste. Foodbuy Hospitality is here to help by connecting our Members with resources and information to make a difference.

Become a Member with Foodbuy Hospitality today to become part of a growing community of businesses.