Are you ready to tackle food waste in your kitchen? Now, you can do it the way professional chefs do it.
When restaurants want to cut waste, they start by measuring how much they’re wasting. This process, called a food waste audit, provides a snapshot of what’s going to waste and how much. Then it’s easier to zero in on strategies that will make the biggest difference.
We’ve designed our I Value Food: Too Good to Waste Challenge so that anyone can do a restaurant-style audit in their own kitchen. And we’ve just relaunched it to make it simpler and more fun to do.
How It Works
1. Measure preventable food waste for 1 week using a quart container.
2. Try out proven waste-reduction strategies while continuing to track waste for 3 weeks.
3. Discover how small shifts can yield big savings!
Here’s a video that explains how it works:
In the first week, you'll discover what you're wasting by logging waste in our online app. Then, we'll send you weekly tools and tips to try as you continue to track your waste. At the end of the month, our log will calculate how much food you saved. People have been able to reduce waste by 25% using the tools in the program!
We can’t stress enough how valuable the measurement piece is to making lasting change around food waste. When you throw out a cup of rice here, a rotten banana there, it may not seem like much, but it all adds up. By measuring it, you’ll not only get a better sense of the scope of the waste, you’ll able be able to spot trends and find solutions.
Chefs are focusing on food waste because it makes sense for their bottom line. It can make a real difference your pocketbook, as well. A family of four spends up to $1,500 on food that ends up in the trash every year!
The challenge is a fun project to do as a family. It helps teach kids about the value of food and learn smart habits around how to use it. You could also set up a competition among a group of friends or family.