Food waste has tremendous economic, social, and environmental consequences, but it is preventable. New research on behalf of Champions 12.3 finds a robust business case for restaurants to reduce this inefficiency. The first-of-its-kind analysis of 114 restaurants in 12 countries found that nearly every company achieved a positive return, with the average site seeing a 600 percent return on investment. From making relatively simple changes in supply ordering to better engaging staff, the restaurant sector can reduce waste while saving money.
This publication a supplement to The Business Case for Reducing Food Loss and Waste and provides additional sector-specific data and analyses. The Business Case for Reducing Food Loss and Waste was published in March 2017.
