In the US, the restaurant industry generates about 11.4 million tons of food waste annually at a cost of roughly $25 billion every year. One study shows that restaurants could realize an additional $620 million in profit potential per year by adopting prevention solutions. For every $1 invested in food waste reduction efforts, restaurants can realize about $8 of cost savings.

Approximately 45 percent of all fruits and vegetables, 35 percent of fish and seafood, 30 percent of cereals, and 20 percent of meat and dairy products are wasted by suppliers, retailers, and consumers every year.

Don’t Waste Food SC is a collaborative outreach campaign that brings together ambassadors from the public and private sectors dedicated to sharing knowledge, coordinating resources and working together to reduce food waste in South Carolina.