U.S. Food Waste Pact

It's #FoodWastePreventionWeek, and what better way to celebrate than sharing brand new data on a brand new segment of the #SupplyChain?! This first-of-its-kind report between the U.S. Food Waste Pact and one of its signatories, Health Care Without Harm, publicly reports #FoodWaste measurement data in the healthcare segment. Using data from the 2025 Practice Greenhealth Environmental Excellence Awards, this report provides insights into how the healthcare segment currently manages its surplus food, with the goal of catalyzing action within hospital foodservice operations. Read it: https://lnkd.in/gahNnbAG

On this #FLW Awareness Day, we're excited to announce that Amy's Kitchen has become our latest signatory! As a prepared foods manufacturer, they will bring a new perspective to the Pact’s signatory base, and their proven leadership on #WasteDiversion will add valuable insights to our work. Read more: https://lnkd.in/gfWz7v2D #FoodWaste #Sustainability #Efficiency

"The idea of being able to make an observation, escalate it to a cross-functional team, who have ways to affect how things go and then how processes are built and then practiced. It gives people a little bit of hope." Across four pilots in two sectors, frontline works have reduced food waste by an average of 66%. Engaging employees in #FoodWaste reduction is about more than food waste—it gives them the opportunity to cut waste, save money, and strengthen the culture their own workplace. Three of our signatories—Bob's Red Mill, Del Monte Corporation, and Aramark—reflect on how engaging employees in food waste reduction has positively impacted their companies. Read the story: https://lnkd.in/gvawMMZ2 #climateweek #sustainability #food #supplychain

CONSULTANT WANTED: The U.S. Food Waste Pact is seeking a #FoodWaste reduction expert with experience in the #beef #SupplyChain for its next project. RFP and directions to apply below 👇

More congratulations are in order! Proud of #foodservice signatory Sodexo USA for reducing #FoodWaste in their operations by 52%. Check it out!

Great write up in The Packer about our strawberry pilot. Have you read the case study? Check it out: https://lnkd.in/giFMKqsz #FoodWaste #SupplyChain

A planner asks for smaller serving vessels. The venue agrees. On event day, the big ones come out anyway.   Nobody wants that outcome. Not the planner, not the venue, not the client. It happens anyway, and food gets thrown away because of it.   We want to know exactly where that breakdown happens.   Our first low-waste events pilot already showed what alignment makes possible. Across six business events serving more than 20,000 meals, targeted changes cut waste in key food categories by an average of 55%, and implementing the planner and venue guidelines saved over $40,000. (Read more: https://lnkd.in/ebg5V2ND)   But alignment is still the exception, not the norm. Buffets in that pilot averaged 58% eaten against a 70% industry efficiency benchmark. So we are asking the industry two questions, in two short anonymous surveys:   Planners (3 to 4 minutes): Where do your requests get lost between contract and event day? https://lnkd.in/gmbkmejk   Venues, catering, banquets, culinary (about 4 minutes): How does event information actually reach the people executing it? https://lnkd.in/gPuPHwcM   Every response shapes a free, practical tool built to close this gap. We are aiming for 200. Two asks: 👉 Take the survey that matches your role. 👉 Repost this, or send it to five people who work an event floor. Planners, operators, chefs, banquet captains, and catering sales are the ones closest to the problem.   #FoodWaste #EventProfs #Meetings #Hospitality #Sustainability

Congratulations to Pact signatory Bob's Red Mill on a 92% #WasteDiversion rate 🥳 Julia Person said it best: "We’re committed to collaborating with industry peers to target, measure and act to reduce food waste." #FoodWaste is a systemic problem that needs systemic solutions. Thanks for leading the way, Bob's Red Mill! Read more: https://lnkd.in/gQv-_zpc

We're proud to publish the results of this #WholeChain project, which tested a #FoodWaste solution that got surplus strawberries from farm to kitchens. Some key results: - Total pounds of strawberries rescued: 9,992 - Total on-farm loss rate: Reduced by 51% - Total GHG and water intensity reduction: 31% - Reduction in plastic clamshell units: 50% or 4,996 - The grower realized an 80% increase in revenue compared to juicing grade strawberries. A thank you to our participating signatories—Compass Group, Guckenheimer, and Sodexo—for their leadership on this project as well as the grower, distributor, and produce broker who made this work a reality. Read more: https://lnkd.in/gWXKm7Fk

“The American restaurant industry alone generates an average of 11 million tons of food waste each year (that’s over 22 billion pounds). Of all unused food at restaurants, around 85% is wasted.” What happens to unsold food at the end of the day at a restaurant? The answer can vary widely, even across locations of the same chain. In a new piece for Tasting Table, Matthew Spina looks at how Jersey Mike's Subs locations handle unsold food and the challenges of reducing food waste across a heavily franchised business model. The article covers: -- How practices around surplus food can differ from franchise to franchise, including reuse, donation, and disposal -- Navigating the lack of a company-wide policies for managing unsold food -- How major foodservice companies are taking a more coordinated approach to food waste reduction through the U.S. Food Waste Pact Co-led by ReFED and World Wildlife Fund, the U.S. Food Waste Pact brings food businesses together to measure food waste, set reduction targets, and implement solutions — with Starbucks, Chick-fil-A Restaurants, and CAVA among its foodservice signatories. Thanks to Matthew Spina and Tasting Table for highlighting the challenges and opportunities around reducing food waste in restaurant operations. 👉 Read the full article: https://lnkd.in/dKtGWBzS 👉 Learn more about the U.S. Food Waste Pact: https://lnkd.in/dzmjcx5u