Closing the Food Loop: How to Make Composting Work for Your Restaurant

Each year, an estimated 25 to 40 percent of all food produced or imported for consumption in the United States is never eaten. Of that wasted food, 40 percent is estimated to come from consumer-facing businesses— like restaurants, event venues, etc. And all that wasted food means wasted money, by some estimates as much as $57 billion annually for U.S. businesses. Here in Deschutes County, wasted food makes up over 25% of waste at Knott Landfill by tonnage – making it the largest category of waste in the landfill!

It’s time to rethink food waste, and we want to help you do it.

This free, interactive panel discussion will dig into tips on getting started, infrastructure, troubleshooting, and more. Learn about local food waste resources and hear from food service businesses that are composting on-site and off-site. This discussion is open to owners, managers, and staff in the culinary community. And we hope attendees will chime in with your experience and expertise as well!