Restaurants
Restaurants Play a Key Role in Shaping How Society Views Food and Waste
We rely on experienced chefs to take bold and creative steps that delight our taste buds—crafting delicious dishes from ingredients that might once have been considered waste. Over the years, chefs have turned leftover fish into delicacies, much like the fishermen’s wives who created what we now know as Bouillabaisse.
Restaurants not only have the creative skills to reimagine underutilized ingredients, but they also hold the power to inspire a culture of sustainability through taste and innovation.
How to Reduce Food Waste in Restaurants
It’s estimated that restaurants leave around $2 billion in profits on the table due to food waste.*
45% of food waste in restaurants happens during the preparation stage, 21% is due to improper storage, and 34% comes from leftovers on customers’ plates.*
Reviewing food prep and storage guidelines, along with reducing portion sizes, can lead to significant savings. Simple changes—like offering a single “bottomless” bowl of fries per table instead of individual portions—can result in surprising cost reductions.
Reduce food waste with ORCA
Restaurants see 600% savings over 3 years by investing in food waste reduction technologies like ORCA.* Waste is precisely measured and monitored by food type and source, enabling reductions of up to 50%*, and remaining waste is processed on-site and then further recycled in wastewater treatment plants, where nutrients are extracted to produce renewable biogas or used for agricultural purposes.
