Restaurant Food Waste Statistics and How to Reduce Waste

Food waste in restaurants is an expensive, environmental, and ethical problem. In a typical commercial kitchen, ingredients arrive fresh and ready to be transformed, but often more is purchased than prepared, more is cooked than sold, and more is served than eaten. These inefficiencies add up to billions of pounds of wasted food every year.

Understanding the scale of restaurant food waste and why it happens is the first step toward reducing waste, saving money, and improving sustainability.

The Scale of Restaurant Food Waste

Food waste occurs at every step of the supply chain, from farm to fork. In the United States, up to 40 percent of all food goes to waste at some point in the supply chain. Restaurants are a significant contributor to this problem, generating tens of billions of pounds of food waste annually.

According to industry estimates, food service companies and restaurants throw away roughly 22–33 billion pounds of food each year. This accounts for a sizable portion of the 63 million tons of food wasted across the U.S. annually. While other sectors, such as grocery stores and households, contribute their share, restaurants often waste food at a higher rate because of the unpredictability of customer demand, portion sizes, and menu planning.

One study found that 84.3 percent of unused food in U.S. restaurants is discarded, 14 percent is recycled (through composting or other processes), and only 1.4 percent is donated. These numbers show that the vast majority of restaurant waste goes straight to landfill, where it decomposes anaerobically and releases methane, a potent greenhouse gas. The Environmental Protection Agency notes that methane from food in landfills contributes significantly to climate change.

The National Restaurant Association estimates that restaurants account for a substantial portion of food waste, but the exact numbers vary. Smaller restaurants may discard a few pounds of food per day, while large chains can waste hundreds. When scaled across thousands of establishments, the totals are staggering.

Why Restaurants Produce Food Waste

Several factors contribute to food waste in the restaurant industry:

• Unpredictable customer demand: Restaurants estimate how much food they will need based on historical data and reservations. If fewer customers show up, prepared food may go unsold.
• Portion sizes: Oversized portions lead to uneaten food being left on plates. Larger plates can also create the perception that more food is expected, leading kitchens to over-serve.
• Menu complexity: Offering too many dishes increases the risk that some ingredients spoil before they are used. Seasonal menus and specialty items can further complicate inventory management.
• Improper storage: Incorrect refrigeration temperatures, poor organization, or inadequate rotation (first in, first out) can lead to spoilage.
• Prep waste: Trimming vegetables, cutting meat, or peeling produce generates scraps. Without careful planning, these scraps become waste rather than ingredients for stocks, sauces, or other dishes.
• Staff training: Employees may not be aware of the food recovery hierarchy or best practices for minimizing waste. Lack of training can lead to careless disposal of perfectly good food.
• Health codes: Food safety regulations prevent the reuse of certain items (like bread from a table) and limit donation options. While necessary for public health, these rules can increase waste.

Economic Impact of Food Waste

Throwing away food is like throwing away money. Food cost is one of the largest expenses for a restaurant, and waste directly erodes profit margins. In addition to the cost of ingredients, restaurants pay for waste collection, labor to prepare food, and energy to store or cook items that never get sold. Estimates suggest restaurants lose 4–10 percent of their food costs to waste. If a restaurant spends $200,000 annually on ingredients, waste at 7% means $14,000 lost—before adding disposal and labor costs.

Food waste also affects pricing. To maintain margins, restaurants may charge higher prices to compensate for waste, which can make them less competitive. Reducing waste, therefore, helps maintain affordable pricing and customer loyalty.

Environmental Impact

When food waste decomposes in landfills, it releases methane, a greenhouse gas that is 28 times more potent than carbon dioxide over a 100-year period. The Food and Agriculture Organization (FAO) estimates that global food waste accounts for roughly 8 percent of greenhouse gas emissions. In the U.S., food waste is the single largest component of municipal solid waste by weight.

Beyond emissions, wasted food means wasted resources. Producing food consumes water, energy, fertilizer, and labor. When food is thrown away, all these resources are squandered. For example, producing one pound of beef requires thousands of gallons of water. Throwing that beef away wastes not just meat but the water, feed, and land used to raise it.

Food waste also contributes to deforestation, biodiversity loss, and soil degradation as more land is cleared to grow food that never gets eaten. Reducing waste allows food producers to conserve resources and protect ecosystems.

Food Insecurity and Ethical Considerations

Food waste occurs in the same communities where people experience hunger. In 2022, about 1 in 10 U.S. households experienced food insecurity, even as restaurants discarded millions of pounds of edible food. Perfectly good food is thrown away while food banks and pantries are understocked. Redirecting surplus food to charities can help alleviate hunger and reduce waste at the same time.

Ethically, discarding edible food raises questions about resource justice. Consumers increasingly expect businesses to operate sustainably and reduce waste. Restaurants that take steps to minimize food waste can improve their brand reputation and satisfy customer expectations for responsible practices.

Food Waste Reduction Initiatives

Governments, nonprofits, and businesses are working to address restaurant food waste. Notable initiatives include:

• Food Recovery Hierarchy: Developed by the EPA, this hierarchy prioritizes reducing food waste at its source, followed by feeding hungry people, feeding animals, industrial uses (e.g., rendering or biofuel), composting, and, as a last resort, landfill.
• Donation programs: Food donation programs connect restaurants to food banks and shelters. Many cities have Good Samaritan laws protecting donors from liability when donating surplus food in good faith.
• Organic waste bans: Several states and cities require large food waste generators to divert organics from landfills, either by donating food or sending it to compost or anaerobic digestion facilities.
• Zero-waste initiatives: Some restaurants commit to sending zero waste to landfills. They redesign menus, work with local farms and composters, and train staff to sort waste effectively.
• Technology solutions: Modern software helps restaurants track inventory, forecast demand, and monitor waste. Analytics reveal patterns that managers can use to adjust portion sizes, ordering, and production schedules.

Food Waste in Different Restaurant Segments

Different types of food service operations produce waste in different ways:

• Fine dining: High expectations for presentation often result in trims and plate garnishes that are discarded. A smaller menu selection can reduce waste if inventory is controlled.
• Fast-casual: High volume and standardized menus can make waste easier to predict, though portion sizes may lead to leftover food on plates.
• Buffets: Self-service buffets often have high waste because food must be replenished until closing, regardless of demand. Leftover items cannot always be reused due to safety rules.
• Catering: Caterers face unpredictable headcounts, leading to overproduction. Some caterers partner with nonprofits to donate unused prepared food.
• Central kitchens: Restaurant groups with commissary kitchens prepare items for multiple locations. Standardized recipes and batch cooking can reduce waste, but proper portioning and demand forecasting are critical.

Strategies to Reduce Food Waste

Successful reduction of food waste requires a multifaceted approach. Some effective strategies include:

Accurate Forecasting and Menu Planning

• Sales data analysis: Use historical sales data to forecast demand. Adjust orders and prep quantities based on day of the week, weather, and local events.
• Dynamic menus: Offer specials based on surplus ingredients to use them before they expire. Rotate or limit menu items to prevent overstocking.
• Seasonality: Plan menus around seasonal produce to ensure freshness and reduce spoilage.

Inventory Management

• First in, first out (FIFO): Label ingredients with delivery dates and ensure the oldest items are used first.
• Proper storage: Maintain correct temperatures, humidity, and organization. Use clear containers with date labels to prevent items from being forgotten.
• Regular audits: Conduct weekly or daily checks of storage areas to identify items nearing expiration. Move them into use quickly.

Portion Control and Plate Size

• Standardize portions: Use measuring tools and scales to ensure consistent portions, reducing plate waste. Offer smaller plate options for customers with smaller appetites.
• Plate design: Use smaller plates to make portions appear generous without over-serving.

Prep and Kitchen Practices

• Use trimmings creatively: Vegetable peels and meat bones can be used to make stocks, broths, and sauces. Overripe fruits can be used in desserts or smoothies.
• Batch cooking: Prepare components in batches and assemble dishes as needed to minimize overproduction.
• Temperature control: Use appropriate thawing, cooling, and reheating methods to extend shelf life and prevent spoilage.

Staff Training and Engagement

• Education: Teach staff about the costs and environmental impact of food waste. Encourage them to take ownership of waste reduction.
• Challenges and incentives: Run competitions or offer incentives for teams that reduce waste. Celebrate successes publicly.
• Clear processes: Provide clear guidelines for separating waste, storing ingredients, and reporting issues.

Donation and Redistribution

• Partner with food banks: Identify local food banks or shelters that accept surplus food. Ensure packaging and labeling meet their requirements.
• Manage donations effectively: Train staff on safe handling, ensure donations are made regularly, and keep records for tax benefits.

Composting and Recycling

• Composting: Work with a composting service or start an on-site compost system for food scraps that cannot be reused or donated.
• Waste diversion: Separate recyclables and compostables from trash. Ensure bins are clearly labeled and accessible.

Food Waste Sources and Solutions

How KNOW Can Help

KNOW turns food waste reduction from an afterthought into a daily habit. With digital checklists, waste logs, and automated reminders, staff capture data in real time, right where waste happens. Managers then use dashboards to spot patterns, cut ordering errors, and track compliance with sustainability goals. Over time, this means lower food costs, reduced COGS, and stronger margins without adding extra processes.

• Waste logging: Staff can record what is thrown away and why. Over time, this data reveals patterns, such as recurring overproduction or specific ingredients that spoil often, that inform purchasing and menu decisions.
• Staff training modules: Short training modules within KNOW educate employees on waste reduction, storage practices, and safe donation protocols.
• Real-time communication: Managers can alert staff to use specific ingredients or prepare specials to clear inventory. Instant messaging ensures timely action.
• Maintenance tracking: Equipment failures contribute to spoilage. KNOW tracks maintenance schedules for refrigeration and cooking equipment, preventing breakdowns that cause waste.

By digitizing waste tracking and inventory control, KNOW helps restaurants reduce COGS, save thousands annually, and meet sustainability commitments, without adding time-consuming processes.

Final Thoughts

Food waste is one of the rare challenges that, when solved, pays off three ways: stronger margins, better sustainability, and improved brand reputation. Restaurants that cut waste don’t just save on ingredients; they improve customer loyalty by demonstrating responsibility. Restaurants that adopt smart waste reduction not only improve margins but also strengthen brand reputation with eco-conscious diners who expect sustainable practices.

With platforms like KNOW, operators gain the visibility and tools to make waste reduction super easy, measurable, and scalable across multiple locations.

Frequently Asked Questions

1. Why do restaurants waste so much food?

Restaurants waste food due to unpredictable demand, large portion sizes, complex menus, improper storage, and inadequate staff training. Overproduction to avoid running out of menu items also contributes.

2. How can I measure food waste in my restaurant?

Start by categorizing waste into inventory spoilage, prep scraps, overproduction, and plate waste. Use a log or digital tool to record the weight or volume of wasted items. Review data weekly to identify patterns.

3. Is it safe to donate leftover food?

Yes, most states have Good Samaritan laws protecting donors. Ensure the food is handled safely (proper temperature and packaging) and work with reputable food banks or shelters. Label items with ingredients and preparation dates.

4. What are the tax benefits of donating food?

Businesses can receive tax deductions for donating food to qualified nonprofits. The value of the deduction depends on the cost and fair market value of the donated food. Consult a tax professional for details.

5. Does reducing food waste really save money?

Absolutely. Lower waste means buying fewer ingredients and reducing disposal fees. Monitoring waste also improves inventory efficiency and can reveal opportunities to streamline menus and portions, further reducing costs.

6. How can technology help reduce food waste?

Technology assists with inventory management, demand forecasting, waste tracking, and donation coordination. Real-time data allows managers to make quick decisions, and analytics identify long-term improvements.

7. Are composting services available everywhere?

Availability varies by region. Many urban areas offer commercial composting services. Rural restaurants can partner with local farms or start small-scale composting, but check local regulations first.

8. Can customers help reduce food waste?

Yes. Offering different portion sizes, educating customers about waste reduction, and encouraging them to take leftovers home can reduce plate waste. Restaurants can also share their waste reduction efforts to engage customers.

9. What is the difference between food waste and food loss?

Food loss occurs earlier in the supply chain (during production, storage, or transportation) and often results from infrastructure limitations. Food waste occurs at retail or consumer levels when edible food is discarded.

10. Where can I find resources to start a waste reduction program?

Organizations like the Natural Resources Defense Council (NRDC), ReFED, and the EPA provide guides, tools, and case studies for food waste reduction. Local governments often have programs to support businesses in waste diversion.