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ReFED, the San Francisco-based nonprofit committed to reducing food waste in the U.S., has released the Food Waste Action Guide for the foodservice and restaurant sectors, which state that there is a 16 million ton opportunity to reduce food waste and to recover the equivalent of 1.5 billion meals per year within the two sectors.
The guide follows the 2016 publication, A Roadmap to Reduce U.S. Food Waste by 20 Percent. Both publications were developed in partnership with the Food Waste Reduction Alliance (FWRA) along with input from more than 80 expert contributors and a number of restaurants across the country, are designed to help industry leaders develop and implement food waste reduction strategies.
They provide best practices and strategies as well as present a set of proven prevention, recovery and recycling solutions to help the foodservice and restaurant sectors prioritize and accelerate waste reduction activities. Food waste reduction is quickly becoming a key element of financial and reputational value for restaurants and foodservice providers.