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.