Restaurants can reduce customer plate waste without sacrificing customer service or satisfaction. At least half of food waste comes from what customers leave on their plates, but there are small changes restaurants can make to reduce front of house waste. Preventing food waste saves resources, time and money.
The Food Waste Stops With Me program aims to provide education and resources for restaurant owners and staff.
Customer plate waste is a unique challenge because we don't always get feedback about why certain items were wasted while others were not. But there are some actions restaurants can take to minimize what is left on the plate while also saving time and money. In this new video from the Food Waste Stops with Me initiative, you'll hear best practices on how to reduce customer plate waste without sacrificing customer service or satisfaction.
Visit FoodWasteStopsWithMe.org for more food waste prevention resources.
Food Waste Stops with Me is a collaboration between Metro, the Oregon Restaurant & Lodging Association, the Oregon Department of Environmental Quality, as well as city and county governments (including Clark County), to help food service businesses reduce food waste.