Environmental awareness and sustainability continue to permeate public consciousness and are beginning to influence consumer demand. In the restaurant industry, this translates to the enormous amount of food that is wasted on a routine basis and the impact such a trend has on customer approval.
A single restaurant in the U.S. can produce between 25,000 and 75,000 pounds of food waste in a year depending on the size of the establishment, according to the Green Restaurant Association.
But according to a report released this week by Unilever Food Solutions, nearly 80 percent of American restaurant-goers are concerned about the amount of food restaurants, cafeterias and other food establishments throw away each day.
"The findings of the World Menu Report demonstrate that the spotlight on food waste is extending from in home to out of home," said Kara Phillips, channel marketing manager at Unilever. "Research has shown that a high proportion of food wasted in professional kitchens is generated at the preparation stage, so we have a role to play in helping chefs and operators to reduce these waste levels."