International Day of Awareness of Food Loss and Waste

We are reminded of the urgent need to tackle one of the biggest challenges in foodservice—waste. Explore 5 Ways Foodservice Equipment Helps Restaurants Cut Food Waste

ALL BRAND

9/29/20253 min read

In conjunction with the International Day of Awareness of Food Loss and Waste, we are reminded of the urgent need to tackle one of the biggest challenges in foodservice—waste. Every year, millions of tons of food are lost before reaching the table. In restaurants, waste often comes from spoilage, overproduction, and inconsistent cooking. The good news? Smarter equipment can make a real difference.

According to United Nations, globally, around 13.2 percent of food produced is lost between harvest and retail, while an estimated 19 percent of total global food production is wasted in households, in the food service and in retail all together.

Every year, millions of tons of food are lost before reaching the table. In restaurants, waste often comes from spoilage, overproduction, and inconsistent cooking. The good news? Smarter equipment can make a real difference.

Reducing food loss and waste (FLW) helps to protect natural resources and biodiversity, reduce pollution and greenhouse gas (GHG) emissions, and maximize the use of food produced. It is therefore central to securing efficient, inclusive, resilient and sustainable agrifood systems, and to improving food security, nutrition and health. Read more.

Here are some of the ways smarter equipment helps kitchens waste less:

1. Speed Cooking = Made-to-Order Freshness, Less Waste

Speed cooking technology allows operators to prepare hot meals in minutes, serving food fresh without relying on batch production. This helps reduce overproduction and prevents unsold items from being discarded. For example, in convenience stores, speed ovens make it possible to deliver fast, made-to-order meals while keeping waste to a minimum. The result: satisfied customers, fresher food, and less waste in the bin.

Equipment: Kolb speed ovens

2. Holding Cabinets = Fresher Fried Foods, Less Waste

In fast food operations, fried items are often prepared in advance to keep up with peak demand. Without proper holding, these foods quickly lose their just-cooked quality, leading to waste. Specialized holding cabinets are designed to maintain crispness, texture, and temperature for longer—so fried foods stay fresh until served. This not only reduces spoilage but also ensures customers consistently enjoy high-quality meals while operators cut down on food waste.

Equipment: Henny Penny Holding Cabinets

3. Oil Management with Oil Filtration

Cooking oil is a major cost in foodservice—and improper management often leads to premature disposal. High-performance filtration systems extend the life of oil, improve food quality, and reduce unnecessary waste. That means lower operating costs and less environmental impact.

Equipment: Henny Penny Fryers with Oil Management

4. High-Quality Display Showcases = Longer Shelf Life, Less Waste

High-quality display showcases do more than just look good—they protect delicate products like cakes, pastries, and fresh fruit toppings from drying out, cracking, or losing their appeal. Poor display equipment often leads to desserts going stale too quickly, forcing operators to throw away perfectly good products. By using showcases designed to maintain the right humidity and temperature, bakeries and cafés can keep cakes looking and tasting fresh for longer, reduce spoilage, and ensure more items are sold rather than wasted.

Equipment: SunTrump Display Showcase

5. Smart ice machine = reduced water consumption, less waste

Ice is a staple in restaurants, cafés, and convenience stores, but traditional ice machines often waste large amounts of water during production. Smart ice machines are designed to optimize water usage, producing only the amount of ice needed and stops when it’s full. This not only conserves a vital resource but also reduces operational costs and environmental impact.

Equipment: Manitowoc Ice Machines

On this International Day of Awareness of Food Loss and Waste, it’s clear that reducing waste is not only good for the planet—it’s also good for business. By investing in the right foodservice equipment, restaurants, cafés, and convenience stores can keep food fresher for longer, serve made-to-order meals, and reduce unnecessary costs.