Restaurants Eliminating & Diverting Uneaten food through Composting & Education
The City of Phoenix and the Natural Resource Defense Council (NRDC) Food Matters are working together on a 10-week program to help nine local restaurants on Historic Grand Avenue and Roosevelt Row reduce their food waste. The goal is to stop food from ending up in landfills by helping restaurants prevent waste, donate surplus food, and compost scraps.
Arizona Wilderness | Chilte Egyptian
Earth Plant Based Cuisine
The Fair Trade Cafe | Gogi Berry Cafe
Irma's Kitchen | La Estacion Mexican
Snooze Eatery | Testal Mexican Kitchen
Adopting prevention practices is the most effective way to reduce food waste. It saves restaurants resources and time, as well as money.
Project REDUCE restaurants are adopting at least two prevention strategies for the duration of the challenge. Some of these strategies include:
Adopting new practices for food purchasing, storage, and right-sizingcooking quantities to minimize waste
Utilizing foods that might otherwise go unused (like imperfect fruits and vegetables, unusual plant parts, surplus foods) and taking nose-to-tail approaches with animal products; creating new or modified recipes.
Offering more flexible portions (like smaller portions, half-size options, etc.).
Cooking in small batches and/or cook to order.
Making side dishes and
Training on food waste reduction and recognition for practices that reduce food waste.
Participating restaurants will utilize Waste Not's free MealConnect app to donate surplus food throughout the eight week pilot. Restaurants will use MealConnect to pair food donations with volunteer drivers and a recipient agency. For more information on signing up for MealConnect, please visit mealconnect.org/donate.
Each restaurant is provided with free compost collection services from Reycled City for the full 8-week challenge period.
For restaurants that were interested, the City of Phoenix
conducted waste audits and provided information
about how much waste are they generating and diverting
at the beginning and end of the pilot to track progress.
A special thank you to our program partners: