Are you a business looking to calculate your wasted food tonnage? Estimating the amount of wasted food your business generates is an important step in developing a more efficient and effective waste reduction plan. Weight or volume estimates can help determine a baseline to track progress and may help your business better analyze financial implications. Comprehensive waste audits are a common tool to gather this data; however, they can be time-consuming and are still only a snapshot of wasted food generation. RecyclingWorks in Massachusetts (RecyclingWorks) offers guidance for estimating wasted food to provide insights on how to move forward with your goals. 
 
RecyclingWorks has compiled reputable industry data and studies into a comprehensive guidance document, which can be used by facilities without a wasted food diversion program or an existing program that could use improvement. Our Wasted Food Estimation Guide uses metrics such as the number of meals served, number of beds, number of employees, and more to estimate the amount of wasted food generated based on your business sector.  

Sectors Covered by RecyclingWorks’ Estimator Tool:  

• Assisted Living Facilities 

• Colleges and Universities 

• Corporate Cafeterias 

• Correctional Facilities 

• Elementary and Secondary Schools 

• Hospitals 

• Lodging and Hotels 

• Restaurants 

• Supermarkets and Grocery Stores 

• Venues and Events 

This chart provides estimated average wasted food metrics for full and limited-service restaurants and can be used to estimate wasted food generation.  

For example, based on the above estimations, if you are a limited-service restaurant serving 2,000 meals in one week, then you likely generate about 1,000 lbs. of wasted food per week, or 0.5 tons of wasted food each week. Actual generation can vary depending on prep methods and portion sizes. 

This tool is designed to assist businesses and institutions in Massachusetts with determining whether it is likely that they are subject to the Massachusetts Commercial Food Material Disposal Ban. This ban prohibits the disposal of commercial food material by businesses and institutions generating one-half ton or more per week. Repurposing food into other recipes, donating edible surplus food, and diverting food scraps are all ways to reduce disposal. 

If you would like guidance using the estimation tool or to speak with an expert about your current organic (food) waste program, call RecyclingWorks in Massachusetts at 1-888-254-5525 or email info@recyclingworksma.com.

RecyclingWorks in Massachusetts is a recycling assistance program funded by the Massachusetts Department of Environmental Protection to help businesses and institutions reduce waste and maximize recycling, reuse, and food recovery opportunities.