Here at Bon Appétit, we recognize that food waste is a global challenge with local impact. When food ends up in landfills, it releases methane, a greenhouse gas 20 to 25 times more potent than carbon dioxide. This reality inspired Stop Food Waste Day, a global campaign launched in 2017 by Compass Group to raise awareness and drive action to reduce food waste in our cafés and beyond.
Observed annually in more than 60 countries, Stop Food Waste Day encourages chefs, home cooks, and guests to consider the full impact of the food we grow, prepare, and serve. This year, our focus is on reducing waste from field to plate, recognizing that food waste can occur at every stage of the supply chain, and that meaningful solutions must address each step in the process.
At Bon Appétit Management Company, fighting food waste is not a one-day effort. It has been central to how we operate since 2007. From sourcing and preparing our ingredients to serving and managing our food after service, waste prevention is built into our daily practices. We cook from scratch in small batches, embrace stem-to-root and snout-to-tail techniques, and design café environments that encourage mindful portions and informed choices.
A critical part of reducing waste at the source is understanding why it happens. That’s why all Bon Appétit accounts are committed to tracking food waste using Waste Not™, our proprietary, chef-driven waste tracking system. We capture real-time data on the quantity, cause, and destination of food waste, letting our teams make informed adjustments that prevent waste before it occurs.
Reducing waste also means ensuring that untouched food doesn’t go to waste. Through regular food donations, our teams partner with local food recovery organizations to redirect surplus food to community members experiencing food insecurity. We also commit to engaging in at least one waste awareness campaign each year, to use education and visibility to empower guests to be part of the solution.
Stop Food Waste Day is an opportunity to spotlight this ongoing work and reaffirm our goal of reducing food loss and waste by 50% by 2030. By addressing waste from field to plate, we can protect our environment, strengthen our communities, and together build a more resilient food system.