REDUCING FOOD WASTE
Food professionals have the power to address the rising problem of food waste while improving their bottom line and protecting precious resources. The impact of food waste is large—food production and preparation requires tremendous resources including farmland, clean water and air, labor and energy. Yet millions of tons of food is wasted each year while many families don’t have enough food to eat.
The National Restaurant Association’s ConServe Program provides resources on how to reduce food waste and has partnered with World Wildlife Fund to produce 86 Food Waste, a guide for restaurants to prevent and manage food waste.
The American Hotel and Lodging Association also partnered with World Wildlife Fund to create Hotel Kitchen, a toolkit for preventing food waste in hotels.
For more resources and to connect with local experts in the Portland region, explore Food Waste Stops With Me, a collaboration between local and state governments and the Oregon Restaurant & Lodging Association to help food service businesses reduce food waste.