Challenges to Food Waste Management in Food Service Operations

This report explores food waste management and sustainability efforts in the food service industry, highlighting causes, current strategies, challenges, and future prospects. Based on a survey of chefs, owners, and managers in full-service restaurants, it examines food waste levels, the adoption of composting and waste reduction practices, and the role of guest perception in promoting sustainable business models. Results reveal that about half of the respondents actively track food waste and participate in composting or diversion methods. Yet, barriers like cost, limited space, and staff training hinder wider implementation. While plate waste is reported to be a contributing source to overall food waste, pre-consumer waste from spoilage and preparation is the largest reported barrier for smaller operations with fewer resources. Recommendations include expanding staff training, adopting accessible waste tracking tools, upgrading composting facilities, and boosting marketing efforts to better inform guests.