Helping businesses reduce food waste
Food waste is a massive inefficiency in the global food system that exacerbates nature loss. WWF is partnering with food businesses to accelerate ambitious food waste reduction efforts across their operations, supply chains, and with their customers. By demonstrating cost-effective and practical ways to reduce food waste, WWF seeks to de-risk and motivate wider action on food waste with growers, food manufacturers, hospitality and food service companies, and grocery stores.
© Shutterstock/Juice Flair
WWF is currently working with businesses and organizations in the U.S. Food Waste Pact (Pact)— a national program, co-founded with ReFED, that is working across sectors and industries to accelerate action toward a shared goal to reduce food waste. The Pact is aligned around the global framework of “Target, Measure, Act” to help food businesses reduce waste within their operations. We partner with grocery retailers, foodservice operators, quick service restaurants, and hospitality and food manufacturing and distribution services.
We help food businesses reduce operational waste through:
- Measurement and annual reporting of food waste data to the Pact.
- Participation in working groups to drive precompetitive collaboration across the value chain.
- Participation in pilot projects to test, implement, and scale cost-effective and high-impact food waste solutions.
WWF serves as a coordinator of the global hospitality and food service sectors on the topic of food waste, supporting initiatives and tool development through strategic partnerships. Hotel Kitchen is WWF's hub of operational guidance for hotel properties addressing food waste. It provides tools and step-by-step guidance for executives, chefs, managers, and staff to measure and manage waste.
WWF supports restaurants and food service businesses in addressing food waste, collaborating with large food service and catering companies on initiative strategy and implementation. WWF's guidance hub, known as 86 Food Waste, was developed for US restaurant operators and applies to diverse restaurant concepts.
