We analyzed data of preconsumer waste from 114 restaurant sites, located
across 12 countries, and calculated the following results:
- The average benefit-cost ratio for food waste reduction was 7:1 over a
three-year time frame.
- Within the first year of implementing a food waste–reduction program,
76 percent of the sites had recouped their investment. Within two years
of implementing a program, 89 percent of the sites had recouped their
- By reducing food waste, the average site saved more than two cents on
every dollar of cost of goods sold (COGS).
- There appears to be no clear correlation between benefit-cost ratios and a
site’s market segment or geography.
- Key strategies for achieving food waste reduction were to measure the food
waste, engage staff, reduce food overproduction, rethink inventory and
purchasing practices, and repurpose excess food.