When was the last time you threw away some food, whether it was leftovers from a restaurant, some produce you couldn’t eat fast enough before it turned, or that bag of who-knows-what you just rediscovered in your fridge? If you’re like most people, you’re buying more than $550 of food a year that you end up not eating. You can stop wasting money on food you won’t eat this holiday season by developing new perspectives, habits and networks, and these shifts start by understanding why food waste happens.
If you’re a business who deals with food at just about any level — even if it’s just leftovers from the office lunch room — how to best manage food waste is probably at least edging onto your radar. For organizations in the hospitality, food service, or food & beverage manufacturing industries that have committed to a sustainability agenda, food waste is certainly moving front and center. Here’s what your business can do to better manage food waste.