Food Waste Reduction and Recovery - Commercial
Contact: Aaron Hiday, HidayA@Michigan.gov, 517-282-7546
According to ReFED, in 2020 Consumer-facing businesses threw out 50 billion pounds of food, that's 40% of all the wasted food in the U.S. annually.
The commercial business sector includes restaurants, grocery stores, caterers/event planners, hotels, universities, hospitals, prisons, military bases, and government buildings.
Businesses can help reduce their food waste by tracking their food waste, hosting a waste free event, making a meal plan, and shopping list. Having a flexible menu to use leftover food is also a great way to prevent food waste.
- Waste reduction app diverts food from landfills | Great Lakes Echo
- Further with Food
- Make Food not Waste
Waste Free Event Planning
- Food Rescue Process, As Easy as 1-2-3
- Hotel Kitchen: How to reduce food waste in hotel kitchens
- National Restaurant Association
- Economic Impact of Food Waste
- Ugly Products: The Solution to Food Waste
- EPA's Excess Food Opportunities Map
- I Value Food
- Food Waste Reduction Made Easy
- Food Waste Separation Made Easy
- Food Donation Made Easy
- Guidance for Businesses Contracting for Trash, Recycling and Food Waste Services