In the United States, 30-40 percent of food is wasted each year, with most of it going to landfills, rotting in field, or floating in sewers. In 2021, the U.S. wasted 80 million tons of food, with more than half of it coming from residents across the country, according to ReFED.
For restaurants, 4-10 percent of food that a location purchases never makes it to the customer, and over a third of food served to a customer goes uneaten, costing restaurant billions every year. And chefs and their kitchens are taking on the challenge of limiting food waste and being as sustainable as possible.
