Reduced Food Waste

ICFG focuses on translating this global challenge into city-level action, particularly within professional kitchens.

Food service is responsible for more than a quarter of global food waste at consumer-facing stages ^[1]. It is also where waste is most concentrated, most measurable and most directly shaped by professional decisions — from purchasing and menu design to portion sizes and staff training.

In professional kitchens, food waste typically arises at three points: during storage and preparation, through overproduction, and as plate waste left by guests. Understanding the balance between these three is the first step towards preventing them.