Blog: Food waste

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At Bon Appétit Management Company, we’ve been looking at food loss and food waste prevention as critical levers in combatting the climate crisis since 2007. So we were pleased to see the Biden-Harris Draft National Strategy for Reducing Food Loss and Waste and Recycling Organics, as recently published in a joint effort via the USDA, EPA, and FDA and released at COP28 in December.  

What do avocado skins and seeds, onion skins, and beet trimmings have in common – besides being candidates for the compost pile? These scraps can all be used in plant-based dyes, and using them not only reduces food waste, it reminds us of what’s possible when we practice creative reuse and extend sustainable practices from the kitchen out into the other parts of our lives.

At Bon Appétit Management Company, food waste is our foe. The 40% of food that goes unsold or uneaten in the United States is a major contributor to greenhouse gas emissions, but it’s more than that.

  • Blog

Food waste can be incredibly tough to track, especially in dynamic, cook-from-scratch kitchens like Bon Appetit’s that serve thousands every day. Enter Waste Not™: Bon Appétit’s very own kitchen-waste tracking app that makes it easier than ever for chefs to capture the cause, quantity, and destination of their food waste.