The first step in reducing waste is to measure and track the amount, type of, and the source of the food and packaging waste. A food and packaging waste audit serves as the foundation for reduction efforts. Information on the waste type (i.e., bell peppers or chicken breasts) and reason for loss (i.e., over-preparation or improper cooking) is critical to make meaningful changes. By using EPA’s food waste assessment tools, food service establishments can:
- Save money by reducing over-purchasing and disposal costs
- Reduce environmental impacts
- Support efforts to eliminate hunger
- Increase tax benefits by donating food; and
- Support community waste reduction efforts.