Internal/External Food Waste Cost Calculator

On average, for every $1000 in sales, restaurants generate 33 lb of food waste -up to 20% of the food they purchase.  The vast majority of the food waste generated by restaurants ends up in landfills.  In fact, at 22%, food is by far largest source of waste in landfills.  For an estimate the cost, internal* and external, of the food waste generated by your restaurant, enter your information below.   For a more accurate  assessment of the amount of the food waste flowing out of your kitchen, download the food waste log and conduct your own 14-day, food waste audit.  After all, what is not measured cannot be managed .

* For a more accurate calculation, the cost of labor, storage, and disposal, should be considered as well.