REDUCING FOOD WASTE IS KEY IN BATTLE AGAINST CLIMATE CHANGE CONTINUED...
SPECIAL REPORT
“One of the biggest pain points is consumers ordering too much, not fin- ishing their plates, and having expectations about portions,” said Anne Mc- Bride, vice president of programs at the James Beard Foundation, which hosts roundtable discussions around the country for operators to share ideas on battling climate change. “That’s hard for restaurants to control.” For full-service restaurants, Rich recommends using a steakhouse model, with a center of the plate protein and a la carte sides, rather than filling a plate with food that consumers may not necessarily want. That puts consumers in control of how much they want to eat (and pay for), and it can be beneficial from a margin standpoint, he said. Because producing the right amount of food is so difficult, there are often perfectly good meals left over at the end of the day. In a world where so many people go hungry, it makes total sense for restaurant overstock to go to those in need. Since 1996, federal legislation has provided liability protection for restaurants that donate surplus food to nonprofits, provided it is donated in good faith. Last year, President Biden strengthened that protection with the Food Donation Improvement Act, which extended protections to the nonprofit intermediaries. But, again, it’s not that simple. “Different types of restaurants create different types of waste for different reasons,” said Veza of ReFED. “I think the reality is there are still a number of challenges in the restaurant space on implementing a food donation program, and that it isn’t a good fit for a lot of restaurants.” For some, it can work in specific situations. Cava, for example, finds local nonprofits that accept donations whenever a new restaurant opens. Often in those first few days there is excess food that results from training, and foot traffic during opening weeks can be difficult to judge. It’s a way to connect with the community, said Andy Rebhun, Cava’s chief experience officer. STEP TWO: DONATE CONSUMABLE LEFTOVERS In addition, the chain has tested using Too Good To Go, an anti-food- waste program popular in Europe, that allows restaurants to sell leftovers at deep discounts. But the listings are often available only at odd hours and commitments can be tricky to manage, he said. Cava is still working on finding the right national solution, said Rebhun. “Donating food is more challenging than you’d think,” he said. “Operationally, if you know you can do it and you have someone to manage it, it’s about making sure you have systems in place.” McBride of the Beard Foundation noted that banquets are an opportunity. No one wants to run out of food, so operators tend to overestimate needs for events. Food donation can be the answer to leftovers, and it’s something that can be set up ahead of time, she said. “It can be a conversation they have with the client,” she said. The organizer can suggest a food-recovery system as part of the contract, which can make customers feel good about participating. Chick-fil-A has had success with its Shared Table program, which launched in 2012. Originally inspired by an owner-operator, Shared Table has grown to include more than 2,200 of the chain’s restaurants, which donate surplus food, like chicken, biscuits, eggs and salad, to nonprofits. CEO Andrew Cathy
hopes to see 100% participation by the chain’s more-than-3,000 units by 2025. “It’s the right thing to do, which is why so many local owner-operators have already volunteered to engage in this effort,” said Beaubien. Chick-fil-A has developed a network of some 1,200 nonprofits across the U.S. and Canada, from soup kitchens to senior centers, which helps local operators find sources for their donations. Team members pack up the food, and the nonprofits pick it up. Chick-fil-A even created a free cookbook, “Extra Helpings,” with recipes for dishes using Chick-fil-A leftovers, like chicken parmesan, breakfast casseroles and teriyaki stir fries. It fits with Chick-fil-A’s fundamental brand values of caring for others in their communities, Beaubien said. But it also has become one of the most impactful methods of diverting food waste from landfills. Chick-fil-A estimates more than 30 million meals have gone to those in need through the program since 2012. And more than 38 million pounds of food waste from restaurants across the system have been diverted from landfills since 2020.
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RESTAURANT BUSINESS JANUARY 2025
PHOTO COURTESY: CHICK-FIL-A
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