This Guide is a how-to resource based on interviews with sustainability and operations teams at foodservice organizations of varying sizes, observational site visits, a review of businesses processes and operational data, and interviews with food recovery organizations and ReFED’s Advisory Council.
The Guide is designed for foodservice sustainability directors, and others in leadership roles in the U.S. foodservice industry who are involved in creating or monitoring food waste reduction strategies. It provides an overview of the national food waste
challenge, presents opportunities for companies to address it while improving business outcomes, and identifies action-oriented solutions, tools, and best practices.
