Talk about putting your money where your mouth is. Investing just a single dollar in food waste reduction techniques generates around $14 dollars in return, according to a report released last month by the World Resource Institute. Restaurants typically experience the highest returns, with hotels, food service companies and food retailers tending to have ratios between 5:1 and 10:1.
In the corporate sphere, WRI looked at food waste reduction efforts at nearly 1,200 business sites across 17 countries and more than 700 companies, including food manufacturing, food retail, hospitality, restaurants and other food service. They found that 99 percent of the sites earned a positive return on investment. The median benefit-cost ratio — where half of the sites achieved a higher ratio while half achieved a lower ratio — was 14:1. In other words, half of the business sites earned greater than a 14-fold financial return on investment.
The report also explores how food waste reduction efforts play out at the city level. Recognizing the important role cities play in cutting food waste, it uncovered some financial impacts of food waste efforts.
Reducing food loss and waste can generate a “triple win” by saving money for farmers, companies and households. It also can help feed more people while alleviating pressure on water, land and climate. But despite this clear economic benefit, nearly 40 percent of the food we grow in the United States goes to waste, costing as much as $161 billion each year. Manufacturers are major generators of this food waste, creating more than 7 billion pounds each year. This level of inefficiency in the food system has huge economic, social and environmental consequences.