Smart businesses don't waste food : a quick reference guide for reducing food waste at your business

Abstract

The first step to reducing food waste is being aware of the issue. Each year about 40 percent of the food supply in the United States is thrown away at an estimated cost of more than $200 billion. The price, however, is far steeper given the additional environmental and social impacts. Wasted food wastes resources. Any labor, energy, water or land used to produce, package and move food from the farm to our plates is lost. All of this while 41 million South Carolinians are food insecure. Businesses from small to large can lessen food waste by implementing waste reduction strategies. This guide provides general best management practices for smaller businesses and offices. It is not designed for restaurants, grocery stores, hospitals and other large businesses or organizations.