U.S. restaurants are estimated to produce between 22 to 33 billion pounds of food waste annually, while institutions like schools, hotels, and hospitals contribute an additional 7 to 11 billion pounds per year. Roughly 4 to 10 percent of food purchased by restaurants is wasted before it reaches the consumer. Factors contributing to food waste at restaurants include large portion sizes, rigid management practices in chain stores, and extensive menu offerings. According to the Cornell University Food and Brand Lab, diners typically leave 17 percent of their meals uneaten, with 55 percent of edible leftovers left behind at the restaurant. This is partly due to the significant increase in portion sizes over the past three decades, often exceeding USDA or FDA standard servings by two to eight times.
Kitchen culture and staff behaviors such as excessive food preparation, improper storage of ingredients, and failure to utilize food scraps and trimmings can also contribute to food loss. All-you-can-eat buffets are particularly wasteful, as any excess food cannot be reused or donated due to health code regulations. Furthermore, the practice of keeping buffets fully stocked throughout business hours, rather than allowing items to run out near closing, further exacerbates food waste.
