Solutions for Food Businesses
The bottom line is that preventing food waste is good for business—in a sector where profit margins are notoriously thin.
A new report by Champions 12.3 found that for every $1 invested in programs to reduce kitchen food waste, businesses save $7 in operating costs on average. Almost every site, no matter if it was a small cafe or a multi-million dollar restaurant, saw a positive ROI.
Certain NYC businesses are required by law to source-separate their pre-consumer organic waste. More information is available here.