Dive Brief:
- The National Restaurant Association (NRA) released new research -- “Gauging the Restaurant Industry’s Interest in Sustainability” -- finding that more food industry operators are incorporating sustainability practices into their businesses.
- The survey questioned 1,000 food service operators in the U.S., revealing that 74% of restaurants recycled fryer oil, fats, and grease.
- About 22% of the companies donated leftover food waste to food banks or similar organizations, while 17% composted food waste.
Dive Insight:
In October 2013, the NRA released a sustainability report focusing on ways the restaurant industry can reduce food waste and increase sustainability. The association formed a Food Waste Reduction Alliance to promote the reduction of organic waste making its way into landfills. The group was working to encourage the restaurant industry to increase its composting efforts, recycle oils into biofuel, and convert food waste into energy.
Other notable findings from the report: 66% of restaurants recycled cardboard and paper materials, while 63% used florescent lights; 61% purchased products made from recycled materials; and 29% installed faucet aerators to reduce water consumption.