Restaurants and caterers are encouraged to inventory and measure their wasted food. In doing so, businesses can track where and how wasted food occurs and address those areas. This could result in decreased solid waste disposal costs and lower inventory costs.
Below is a link to the Food Loss and Waste Accounting and Reporting Standard developed by World Resources Institute (WRI) that can be used to measure and report food waste generation:
World Wildlife Fund (WWF) and the American Hotel and Lodging Association has developed a toolkit aimed at hotel kitchens. This toolkit provides the background, tools and resources a hotel of any size needs to reduce wasted food, donate what edible food that can be donated and divert the rest away from landfills by composting or other recycling methods: