Food waste from recreation and events can be staggering. Compounding challenges, such as multiple retailers, event spaces or fluctuating guest visits, all force the industry to be creative with food waste management. Not only has it become increasingly important to implement systems for data collection, but also minimizing the movement of food waste around large facilities is key to keeping food wastage and carbon impact to a minimum.
Steps to Reduce Food Waste in Recreation and Events
The EPA estimates that sporting event attendees generate around 39 million pounds of trash per year in the U.S. It’s important to make food waste reduction part of your venue’s catering plan from the very beginning, with clear goals for waste reduction. All food service staff should be made aware of your waste reduction goals and provided with suitable training to help them reduce waste associated with improper handling and storage. You can also engage with guests by informing them of your customer-facing strategies to reduce food waste, including the correct usage of any special bins you may have for food waste.
Reduce Food Waste with ORCA
89% of sites recoup the costs associated with waste-reduction programs incorporating technologies such as the ORCA within two years.* By accurately measuring waste by food type and source, it can be reduced by as much as 50%.* The remaining waste is treated on-site before being further recycled at wastewater treatment plants, where the nutrients are extracted to create renewable biogas or used for land applications while eliminating the need for expensive waste disposal.
Talk to our food waste experts today to learn how you can save costs and reduce your environmental impact with ORCA.