Our food service operations in the U.S. have reduced more than 15 million pounds of waste since 2015.
When food waste gets hauled away with the trash, we pay for it five times over—in labor, energy, water, transportation costs and even carbon emissions.
We’re committed to reducing food waste across our operations with the dual goals of conserving resources and minimizing our environmental footprint.
We eliminate waste before it’s generated through a holistic food management process that includes menu planning, customer and portion forecasting, perfect purchasing, consumer engagement tools, waste tracking, post-analysis and more.
Knowing that what gets measured gets managed, our goal is that 100% of our foodservice locations track waste, which enables better decisions about what to purchase and how much to prepare. In fact, more than 400 of our largest accounts use waste tracking technology.
We’ve implemented trayless dining programs at more than 85% of our university clients, which reduces waste by about two ounces per person per meal on average. And, working alongside clients, we have composting programs in many locations to divert waste from landfills when possible.
Overall, our food service operations in the U.S. have reduced over 25 % of their total waste pounds since 2015, contributing to our overall goal of reducing food loss and waste 50% by 2030.
Although our goal is always to eliminate food waste before it is generated, there may still be instances when our operations have excess safe, unserved food available. Our food donation program provides this food to hunger relief agencies. As much as 100,000 pounds of food is donated each year to non-profit organizations, which helps feed people in our communities and keeps surplus prepared food out of landfills.
For our commitment and efforts, the U.S. Environmental Protection Agency and Department of Agriculture recognizes Aramark as a Food Loss and Waste 2030 Champion. In addition, since 2013 Aramark has been a member of the Food Waste Reduction Alliance, an industry collaboration focused on reducing waste and finding ways to donate or recycle unavoidable food waste.