The EPA Offers Food Service Providers Information on Sustainability Practices

According to the Environmental Protection Agency’s (EPA) pamphlet, “Putting surplus food to good use: A How-to guide for food service providers,” food waste losses account for up to $100 billion per year; $30-40 billion occurring within the commercial or retail sector (e.g., restaurants, convenience stores) and $20 billion from farming and food processing.

In efforts to encourage food service providers to promote and maintain sustainable practices within their business model, the pamphlet provides useful information concerning practical steps restaurants can take to become more sustainable, and therefore, more environmentally aware.  Some suggested steps include: 

1. Assess your food waste: Take a quick look at the food you are throwing away and identify potential food recovery opportunities to decrease the amount you generate.

2. Conduct a food waste audit: For more detailed information, track and collect data on the types and amounts of each food waste item you are generating. Collecting these data will help you determine if some of your food waste can be reduced by ordering or producing less, how much could be sent to food banks or shelters, and how much could be recycled through animal feeding, rendering, or composting.

3. Plan for costs: There are costs related to collecting, transporting, and composting food scraps. Talk to neighboring organizations also about instituting food waste collection at their facilities to create a cost-effective route for your hauler. You also might be able to generate revenue by selling compost created from your food waste.

4. Start the program: Talk to national waste organizations, haulers, town planners, recycling coordinators, and even the mayor or town manager to get support and assistance for your food recovery program. Employee training is also vital to the success of a food waste recovery program. You might want to consider an incentive program for employee participation. 

5. Decide what food recovery option works best for you: Use the information gathered from your waste assessment and audit to decide which food recovery option is best for your organization. The quality of your surplus food and your estimated generation rate will help you consider how to divert your food waste. To learn about waste disposal options and find haulers in your area, visit your state or county environmental department’s Web site. You can also ask your current recycling or waste hauler about hauling your food waste to a recovery facility.

---

All information taken from the epa.gov website.