Most AWARE members already know the environmental cost of food waste: from methane emissions in landfill to the embedded emissions of production, transport, and refrigeration. But in the day-to-day operations of a food business, sustainability isn’t always the most urgent concern.
Margins are tight. Staff turnover is high. Seasons change fast. And with so much in flux, waste can seem inevitable.
But food waste isn’t just an environmental issue, it’s an operational one. And in many cases, it’s a cost you can control.
The invisible drain on your bottom line
Every over-ordered case of strawberries, every prep batch that doesn’t get served, every dish that gets scraped into the bin, all of it adds up. And not just in food costs. There’s also the labour it took to prep, cook, and clean. The energy to store and refrigerate. The compost or garbage collection fees.
In Whistler, where composting is mandatory, separating food scraps from garbage isn’t just the law, it’s a financial advantage, too. As long as your compost bins are free from contamination (no plastics or packaging), compost is cheaper to dispose of than landfill waste.
But the real savings happen before waste is even created.
Upstream wins: prevention over diversion
Reducing food waste upstream — through better planning, ordering, and portioning — is where the greatest impact lies. You save money, save time, and avoid paying for disposal altogether.
Leading hospitality brands are proving this point:
- Marriott Hotels introduced AI tracking in 53 properties to monitor plate and prep waste. By making data-driven decisions on menu planning and portion size, they cut food waste by 25% in six months, preventing 486 tonnes of CO₂ emissions.
- Four Seasons used similar systems in staff dining and restaurants, saving 184,000 kg of food in one year, equivalent to 520,000 meals.
You don’t need AI to start. Even a clipboard and waste log can reveal clear patterns: what’s getting thrown out, when, and why. Spoilage and plate waste are particularly telling. Small shifts — like offering multiple portion sizes or removing consistently uneaten sides — can result in immediate waste (and cost) reductions.
Grocery retail: shifting expectations
For grocery businesses, the issue isn’t plate waste but consumer perception. Full shelves, flawless produce, and visual abundance are part of the culture. But they’re also a key driver of surplus and spoilage.
Some strategies we’ve seen work well:
- Markdowns near expiry help reduce waste while improving access to fresh, affordable food.
- “Imperfect” product lines normalize misshapen fruit and veg—like Loblaws’ Naturally Imperfect or Intermarché’s Inglorious Fruits & Vegetables campaign.
- Food-saving apps like Too Good To Go help clear excess in a way that feels exciting to customers. One year into their partnership with Too Good To Go, Tim Hortons had already saved 8 million surplus baked goods.
Donation as a meaningful last resort
When food can’t be sold but is still safe to eat, donation is the most impactful final step. Whistler Community Services Society (WCSS) Food Bank supports thousands of locals each year. Even contributing just one category — like bakery or produce — can ease pressure on your operations while directly supporting community members.
Composting: the final safety net
Of course, not all food can be recovered, for the scraps and spoiled items that remain, composting is essential. But it only works if done properly. Contamination can lead to entire bins being reclassified as landfill, with disposal costs of $425+/tonne and no environmental benefit.
The key is a clear system that’s easy to follow, even for new or temporary staff. Signage, colour coding, regular checks, and staff training all help ensure bins stay clean and compost stays compost.
How AWARE can help
Our From Waste to Action campaign is here to support you, not with generic advice, but with hands-on, tailored guidance that fits your operation. We offer:
- Free on-site support
- Staff training
- Custom signage
- Toolkits and templates
- Coaching through system setup or redesign
Whether you’re starting fresh or want to strengthen what’s already in place, we’re here to help you build a waste system that works – and keeps working through staff turnover, seasonal changes, and busy shifts.
Reducing food waste might not be the flashiest part of your sustainability journey. But it’s one of the most effective.
We know you’ve got a lot on your plate. But tackling food waste doesn’t have to be complicated, and it’s one of the fastest ways to make a positive impact, both for your business and for the planet.
This campaign is made possible thanks to the generous support of GFL Environmental.
