How to reduce restaurant takeout waste
The rise in restaurant takeout services over the last few years has come with many perks for customers and businesses alike. The former gets added convenience as well as access to a wider range of cuisines, while the latter can increase revenue and even reduce costs (in the case of ghost kitchens). But beneficial as this may sound, takeout has its downsides too.
For starters, this foodservice format has led to an increased and often unnecessary reliance on unsustainable single-use plastics, which can pollute and harm the environment. But it's not just plastic that's the problem. According to the National Restaurant Association, restaurants in the United States generate up to 33 billion pounds of food waste annually. [1] And while not all of that directly relates to takeout, the rise in takeout orders increases meal production, and thus, the chances of food going to waste. This is a growing concern for your potential customers, with a survey from Deliverect revealing that 66% of respondents feel that restaurants should be open about their practices to limit food waste. [2]
Making the most of takeout while also being mindful of the planet and the people living in it is a challenge, but the deeper you understand it, the better you can tackle it. So, we’ll cover the basics of restaurant takeout waste and give you some suggestions to create a more sustainable business.
How does restaurant takeout contribute to waste?
Restaurant takeout results in waste from two main sources: plastic and food. Let's take a look at each of them.
Plastic waste
Takeout tends to make guests and restaurants more dependent on generally unsustainable single-use plastic bags, containers, and utensils. As scientific research reveals more about the harmful effects of most plastics on our planet, such as soil damage and danger to wildlife, it is increasingly clear that we need to seek better alternatives.
For example, choosing items made from recycled, recyclable, or even biodegradable materials can help reduce the chances of them ending up in landfills as well as the need for new resources. By exploring your options in more detail and making conscious choices, you can balance convenience with environmental responsibility.
Food waste
Restaurant delivery services have made dining more convenient than ever, but they also play a role in increasing food waste.
On one hand, when ordering, customers may overestimate their appetite and underestimate portion sizes or even add extra items to meet delivery minimums or to take advantage of promotions. This often leads to leftovers that get thrown away.
On the other hand, preparing for unpredictable demand in your restaurant may result in overproducing certain dishes. While this practice could ensure quick order fulfilment, it can also mean that you end up with excess food that doesn’t get eaten.
How can you reduce takeout waste?
Although waste from restaurant takeouts may not be completely avoidable, there are steps you can take to reduce plastic and food waste in the short and long term.
Lowering plastic waste
There are multiple ways your business can tackle this part of the problem:
Reduce single-use plastics
This one is very straightforward. You can change your business’s impact on the planet by simply lowering single-use plastic overuse. Here are some ideas to limit wasteful practices:
- Create an 'opt-in' option for plastic cutlery so that customers only receive utensils if they really need them.
- Instruct your employees to always review how many essentials (napkins, condiment packets, etc.) are added to each order so they can avoid excess.
- Opt for reusable containers and packaging so that your guests can either keep them at home or return them. You could even create a rewards scheme if they give a certain number of items back, which might boost customer loyalty too.
Explore material alternatives
Once you’ve reduced serviceware and packaging waste wherever possible, consider how not all plastic is automatically harmful for the environment. There are compostable, recycled, and recyclable options out there, so, you could still opt for some single-use plastic where truly needed. It’s just a matter of doing your research and getting further guidance from the makers of these products to ensure you’re making a sustainable decision.
Then again, plastic isn’t the only material available for food delivery containers and utensils. Nowadays many providers offer sustainable wood and paper alternatives, for example. In other words, a few simple switches in materials could make a big difference:
- Replace traditional takeout plastic bags with recyclable paper alternatives.
- Switch plastic cutlery to sustainable wooden or reusable options.
- Change plastic drinking straws for paper ones.
Just keep in mind that not all paper or wood is sustainable by default, so it’s worth finding out more details directly with the supplier.
By adopting a twofold approach of reducing waste and using sustainable materials, you can demonstrate your business's commitment to environmental responsibility while upholding a good customer experience.
Reducing food waste
Your restaurant can diminish the amount of leftover food from takeout orders in the following ways:
Involve your customers
Your guests may not realize how much they’re contributing to the food waste problem. You can bring this to their attention by adding some basic information on your website, app, or takeout packaging, raising awareness and promoting more responsible consumption.
You could also include reheating instructions and even some recipes that encourage leftovers use. Just remember to point out what is safe to reheat in order to minimize the risk of foodborne illnesses.
Train your kitchen staff
Ensuring your employees prepare meals with portion control in mind can go a long way. That’s because implementing accurate portioning helps prevent excess food that might otherwise be thrown away.
It’s also a good idea to train your teams on other food waste reduction techniques, including regularly checking and rotating stock so that items nearing expiration are used first. This is known as the First In First Out or FIFO method.
Another effective strategy you can try is monitoring and analyzing food waste patterns. By tracking what gets often discarded and why, you can pinpoint recurring issues such as overproduction, unpopular menu items, or improper storage and adjust operations accordingly. Involving your kitchen staff in these reviews not only increases accountability but also encourages a proactive mindset toward reducing waste at every opportunity.
To turn your initiatives up another notch, you might also consider implementing a composting scheme and teaching your employees about this sustainable alternative to throwing leftover ingredients away.
Quick composting guide
Simply put, composting is a natural way to transform organic waste, such as food scraps, into fertilizers and nutrients that enrich the soil. This means you can use compost in any of your onsite gardens and green areas. Examples of compostable ingredients include:
- Eggs
- Coffee grounds
- Fruit and vegetable peels
Keep in mind that the right balance of green waste and brown waste is vital to create effective, nutritional, and carbon-rich compost. Here is a simple rule of thumb to achieve this:
- 25-50% green waste — meaning food scraps and other organic kitchen waste.
- 50-75% brown waste — dry wood waste, including plant trimmings, paper (except for colored or glossy paper) and cardboard.
Partner with non-profit organizations
Why not establish a system for donating leftover ingredients and meals to local food banks or community organizations? This not only reduces food waste in your establishment but also supports those in need. It’s a win-win! Just be mindful to develop clear protocols for safely storing and distributing leftovers to ensure they remain fresh and safe for consumption.
Make the most of each ingredient
Try designing your menu to include materials that can be repurposed for different meals. Ingredients used in one dish can be incorporated into weekly specials or other menu items, minimizing waste and maximizing ingredient use. This strategy helps manage your inventory more effectively and reduces the amount of leftovers in your facility.
Running a more sustainable business can sometimes sound like a tall order, but it is possible one step at a time. By making a few smart changes, you can cut down on takeout waste and make a difference. Even small tweaks — like making the most of your stock or sourcing from sustainable partners like Tork — can have a big impact over time. Plus, with guests taking sustainability into consideration more and more, going the extra mile can only enhance their experience with your business, ultimately benefitting everyone (including the planet) in the process.
Want to make your restaurant more sustainable while ensuring top-notch hygiene? Check out our guides on sustainability in the hospitality industry and the basics in food hygiene and safety to help you strike that balance.