Markets for Restaurants, Catering and Food Service
Large corporate restaurants, caterers, and food service operators carry significant buying power and can influence market trends when it comes to the wider acceptance and use of off-spec produce, and thus reducing food loss and waste (FLW).
Off-spec produce, used as a lower-cost substitute for retail-grade, cosmetically perfect food, lowers input costs without sacrificing quality in a restaurant setting. Restaurants can set up pilots to partner with individual farmers and distributors to assess the financial benefit of utilizing imperfect produce.
Findings from a study of the UK retail sector found that FLW is more likely associated with fresh and chilled products. That species with high volume of sales will give rise to lower waste levels and that lower volume or higher value products may be associated with higher waste levels.
An example of how the catering industry has tried to influence the general public’s perception of food waste is captured by the documentary film Wasted! The Story of Food Waste. Featuring well know chef’s, this also includes information on the better utilization of fish and fish products.
Key Publications
| ReFed Restaurant Food Waste Action Guide This guide is for restaurant sustainability directors, owners, and others in leadership roles in the U.S. restaurant industry involved in creating or monitoring food waste reduction strategies. |
| Wasted! The Story of Food Waste (2017) Every year 1.3 billion tonnes of food are thrown away, equalling one third of all food grown for human consumption. Filmmakers explore the reasons for this waste and for ways to fix the problem. |
| Wasted Food: U.S. Consumers' Reported Awareness, Attitudes, and Behaviours A survey of U.S. consumer awareness, attitudes and behaviours related to wasted food. |
More Resources
More Resources
31 October 2023
