This Guide is a how-to resource based on interviews with sustainability and operations teams at restaurants of varying sizes, a review of businesses’ processes and operational data, and interviews with food recovery organizations and ReFED’s Advisory Council.
The Guide is designed for restaurant sustainability directors, owners, and others in leadership roles in the U.S. restaurant 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.
