Imagine if every third customer to your restaurant ordered a meal, looked at the plate, then immediately threw it away.
That's pretty much what's happening. A whopping 25 to 40 percent of food that is grown, processed and transported in the United States will never be eaten. Around 80 billion pounds of food ended up in landfills last year, the Food Waste Reduction Alliance estimates, and 43 percent of that waste comes from restaurants and institutions.
Foodservice industry groups are working to reduce barriers to food recycling and donation efforts. But there's also a lot that individual restaurant companies can do. Here are six ideas for restaurant food waste management.