Blog: Food For Thought (And Not For Landfill)

A recent TikTok video called out Chik-fil-a for dumping excess chicken nuggets at the end of the day. However, Chik-fil-a isn't the only restaurant chain where food waste is an issue. U.S. restaurants contribute an estimated 22 to 33 billion pounds to the food waste problem every year, a problem with tremendous environmental impacts. Chain restaurants should consider this multi-pronged approach to managing their food waste.

In this article, we'll explain what food waste is and why it's an issue, what to do with unusable food instead of sending it to the landfill, and the business case for taking action to reduce your food waste.

In a recent LinkedIn Live with Enrique Acosta Gonzalez, we discuss why sustainable leaders can attract employees and investors, increase productivity and reduce costs, and improve brand image.

We discuss the differences between zero waste to landfill, waste-to-energy and zero waste and how it impacts corporate sustainability.

Given that individuals aged 24 years and younger today account for nearly 40 percent of the entire global population, sustainability education can serve as a powerful tool for helping today™s youth drive needed reductions in global warming.

When food waste enters the LFC biodigester, it seemingly disappears in just a few hours. This seemingly magical process is actually the work of billions of tiny little microbes in a special mix called Powerzyme. We dive into how microorganisms help turn food waste into water in a natural process called aerobic digestion.

Many businesses fail to understand is that the initial costs of sustainability actually lead to long term savings and costs. In a recent LinkedIn Live with Bruce Carnohan, we discuss five ways on how using an onsite food waste digester improves business operations and affects the areas of: convenience, cost, compliance, cleanliness, and control.

As sustainability has become more mainstream, awareness is also growing around the environmental stewardship of food products. We review a holistic approach and a cost case for sustainable food practices.

Between 30% and 40% of food supply in the United States goes to waste each year, according to the USDA, with tremendous impact to the environment from agricultural processes to the disposal of food waste. The food waste hierarchy pyramid is an ideal framework for addressing this problem. By applying this framework to your corporate sustainability plans, organizations can make a tremendous impact on reducing food waste and its impact on climate change.