Food Waste Self-Assessment - Food Service Industry
Food Waste Self-Assessment - Food Service Industry
Conducting a food waste assessment allows you to not only quantify your food scraps but also begin to understand the primary sources and potential causes for its generation in the first place. Performing an assessment is a practical first step to right sizing a diversion program as well as identifying opportunity areas for food donation and waste prevention, which often leads to cost savings.
Following many food waste assessments conducted by NYSP2I at food service, restaurant, and grocery operations, a self-assessment toolset was developed. To get started, follow the step-by-step directions provided in our How-To Guide.
Individual toolsets were also created for three major food industry groups: Restaurants and Food Service, Grocery, and Healthcare. Each toolset contains useful templates, including a best practices guidance, a log sheet, and an Excel-based analysis worksheet that supplement the information provided in the How-to Guide.
While assessments are valuable and can be scaled to meet your time and resource constraints, sometimes you just need a quick answer that gets you an approximation of your overall food waste generation rate. We have an online Food Waste Estimator Tool, just for that reason.
