Restaurants, grocery stores and food service companies account for nearly 40% of all food waste in the U.S., and, despite industry innovation, the volume of discarded edible food keeps climbing. Food waste is not just an environmental issue. It is a business problem that hits companies across the commercial food sector, from restaurants to grocery stores and large food-service operations. Every bit of wasted food represents loss of time, resources, energy and money. Reducing food loss is a strategic move that strengthens margins, improves efficiency and supports long-term sustainability.
Businesses experiencing food loss should start by conducting a food-waste audit to pinpoint exactly where waste is occurring in their operations. Is it happening during production and procurement, storage and transpiration, processing and preparation, or at the retail and food-service stage? The U.S. Environmental Protection Agency offers practical online tools to guide companies through this process. A well-structured audit helps measure waste at each step of the supply chain and highlights high-loss categories, such as produce, proteins or baked goods.
Once high-loss areas are identified, businesses can begin addressing the root causes by improving daily operations and adopting technology that reduces waste. Smarter inventory systems, such as digital tracking, help prevent over-ordering and ensure products are used in the right order. Strengthening storage practices, including temperature control, proper labeling and consistent rotation, also reduces spoilage. Standardizing recipes and portion sizes can further minimize excess prep.
Technology continues to evolve, offering new ways to cut waste. AI-driven tools can forecast demand more accurately, while smart sensors monitor freshness and storage conditions in real time. Companies can also explore platforms and programs designed to recollect, redistribute or sell surplus food before it goes to waste.
In Arizona, an estimated $9.5 billion is wasted on food each year. Food waste accounts for roughly 24% of the materials sent to landfills. As discarded food decomposes, it releases methane, a potent greenhouse gas that accelerates planetary warming more rapidly than carbon dioxide. Reducing food waste is not just an environmental priority but also a critical business strategy. Companies that cut food waste at every stage of their operations can lower costs, improve efficiency and contribute to a more sustainable future.
Mara Pernick is executive director of Waste Not, the local nonprofit making it easy for Arizona businesses with frequent or occasional surplus to donate food at no cost to help Arizonans facing food insecurity.
Did You Know: Through innovative community partnerships, Waste Not is dedicated to eliminating hunger and reducing food waste across Arizona. These partnerships include Salad and Go, Pita Jungle, Starbucks, Trader Joe’s, Fry’s, Whole Foods, M Culinary, Waste Management Phoenix Open, and Arizona Sports and Events Alliance. Waste Not delivers the food to more than 60 nonprofit organizations, including Jose’s Closet, Maggie’s Place and Hope Lives.
