Blog Posts
Written by: 4xi Global Consulting
Thanksgiving is right around the corner—and while it’s a time for family, gratitude, and (let’s be honest) great food, it’s also the number one day in the U.S. for wasted food in homes.
Every year, millions of pounds of turkey, sides, and desserts end up in the trash. That waste carries a cost—financially, environmentally, and socially. And while the holiday puts the spotlight on what happens in households, it always makes me think about foodservice—from restaurants to campus dining halls to healthcare kitchens—where the stakes are even higher.
Food waste isn’t just about what’s scraped into the trash—it’s about everything that happened before that moment. Every pan of food tossed at the end of service represents ingredients you paid for, labor hours you can’t get back, and energy you’ve already spent. In foodservice, waste is an operations problem disguised as a trash problem.
So, what can operators do differently? Here are five actions that make a big impact:
1. Design menus that reduce waste
Menu design has a direct impact on waste—and labor. Every additional dish adds complexity in purchasing, storage, and prep. But it’s not just about how many items are on the menu. Whole ingredients and culturally appropriate dishes can reduce waste and improve efficiency. At Columbia Dining, for example, engaging employees in creating vegan and vegetarian options built around whole ingredients—rather than relying on processed meat substitutes—cut food costs by about 5%.
At the same time, early findings from U.S. Food Waste Pact studies show that vegan, vegetarian, and other dietary-specific meals are often disproportionately wasted—not because guests don’t want them, but because of overproduction. By designing menus that balance variety with actual demand, operators can reduce surplus, save on labor, and put food where it belongs—on the plate, not in the bin.
2. Rethink portions and service styles
The holiday season often means holiday parties—and many foodservice operators are asked to host them. How food is served makes a big difference in waste. Early data from a U.S. Food Waste Pact study shows that plated meals are less wasteful than buffets.
Here’s why: most operators estimate that around 70% of buffet food gets eaten. Our early pilot data? It’s closer to 40–50%. That’s not a rounding error—it’s half your food cost going into the trash can. A lot of that comes down to overproduction—filling trays “just in case” or keeping food out too close to the end of service.
We also know the average guest consumes about 1.2 lbs of food at an event. Using that as a benchmark can help operators better match portions to demand, whether they’re serving plated meals or managing buffet replenishment. By right-sizing production and pacing service, operators can cut waste dramatically without taking away from the guest experience.
3. Track it to manage it
One consistent finding from my work with operators this year: most aren’t using the tools they already have—including food waste tracking technology—to their full potential. The good news? You don’t need software to start. Just do something.
A simple photo audit can surface the biggest leaks fast. Take a picture before service starts and another of what’s left at the end. Compare the two. What was popular? What came back untouched? If tracking everything feels overwhelming, start with one or two high-risk items. For example, track just your vegan or vegetarian options for a week since those tend to be disproportionately wasted.
What you’ll likely find: a handful of items routinely get over-prepped or refilled late in service. Switching to half pans near close, batch-cooking, or on-demand finishing usually solves most of the problem. Many operators see meaningful reductions in overproduction within a single menu cycle—without adding labor, and sometimes saving it.
4. Repurpose, reuse, donate
Repurpose surplus into staff meals or the next service where appropriate—and donate safe, edible food whenever you can. The biggest barrier we still hear is fear of liability. Let’s clear up the myth: The Bill Emerson Good Samaritan Food Donation Act has protected donors since 1996—and there’s never been a court case related to food donation liability. The 2023 Food Donation Improvement Act expanded this to cover restaurants and caterers directly. The policy is settled. The question is: what are you waiting for?
Prevention always comes first—but donation remains a critical tool to ensure good food feeds people, not landfills.
5. Engage the whole team
Food waste reduction sticks when it’s part of how you run service:
- 60-second pre-shift: “What are we most likely to over-prep today? If we’ve served this menu before, what did guests like? What didn’t they like? What’s our plan for the last 30 minutes?”
- Assign a Replenishment Lead: One person owns pace and pan size adjustments during the final hour.
- Quick post-event huddle (10 min): Review what over- or under-performed and adjust for next time.
- Close the loop: Celebrate small wins (switching to half pans, avoiding one late refill) alongside sales metrics.
When waste prevention becomes operational—not optional—results follow quickly.
The good news is that every action counts, and the financial savings often show up faster than expected. Once a team starts looking at food waste differently, it creates momentum—ideas build on each other, and results grow over time.
So as Thanksgiving approaches, yes, let’s enjoy the abundance. But let’s also make sure that abundance feeds people—not dumpsters.
Want to know where your organization stands? Take our Sustainability Health Check—a quick 5-minute survey that helps you identify opportunities to reduce waste and boost performance. I’ll personally follow up to share insights and next steps.
Together, we can turn wasted food from an inevitable cost into an opportunity for smarter, more sustainable business.
