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New Research: Foodservice Contractors Save $6 for Every $1 Invested in Reducing Food Waste

Posted by Sam Smith, Director of Marketing on June 25, 2018



New research on behalf of the U.N.’s Champions 12.3 finds there is a strong business case for foodservice operators serving hospitals, schools, sports arenas and other facilities to reduce food waste.
The Business Case for Reducing Food Loss and Waste: Catering shows that for every $1 caterers invested in programs to curb food waste, they saved more than $6 in operating costs. (“Catering” here refers to “contract catering” or “foodservice contract management.”)

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Topics: Food Waste Musings, Food Waste Prevention Newsletter, Food Waste News, Catering, Contract Catering, foodservice