QSR: Waste Not, Win Big

More restaurants are concentrating on decreasing food waste, according to QSR.

This is partly attributed to rising food prices.

“There are so many costs that you are literally rinsing down the drain,” Laura Abshire, director of sustainability for the National Restaurant Association, told QSR. “Reducing your food waste can cut front-end costs substantially; it’s huge as far as a business opportunity.”

Additionally, with a greater number of consumers looking to spend money at ethical and eco-conscious businesses, making reduced food waste a point of pride could help attract customers.

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