The UH study highlights the role of clean technology in

Foodservice companies have long grappled with the challenge of what to do with all their leftovers. But researchers at the University of Houston’s Conrad N. Hilton College of Global Hospitality Leadership highlight how clean technology can help these companies reduce waste and set long-term sustainability goals.

In a study published in Journal of Hospitality & Tourism Research, Tiffany S. Legendre, associate professor at Hilton College, and her team, interviewed leaders of 17 of the nation’s largest food service providers (e.g., Aramark, Compass, and Sodexo), about the role of clean technology in goal setting and achievement to reduce food waste. Clean technologies can range from food procurement and waste tracking software and equipment to digital composting systems.

“These companies provide institutional food service, handling millions of meals every day,” says Legendre. “You can imagine the amount of waste in their operations just because of the volume they are handling.”

On-site foodservice companies provide large-scale, high-volume food management in places like schools, hospitals, and stadiums across the US, and they are responsible for the majority of the country’s food waste. For example, about 100,000 schools serve lunch to almost 30 million students every day, and about 530,000 tons are wasted every year.

And according to the United Nations Environment Programme, a third of all the food produced in the world – around 1.3 billion tons – is lost or wasted every year. If food waste were represented as its own country, it would be the third largest emitter of greenhouse gases behind China and the US

In the US alone, more than 130 billion pounds of food is wasted each year at a cost of over $160 billion. And food accounts for more than 20% of municipal solid waste in the US, taking up more space in landfills than any other.

“Before, companies could not track how much waste they generated because the data management was not good,” said Legendre. “The adoption of clean technologies can make organizations’ food waste reduction goals more specific and achievable by their ability to measure and quantify what and how much is wasted.”

But it’s not as simple as simply adopting technology. Legendre’s team found that involving employees in the process was key to its success.

“Clean technology is a double-edged sword because employees can see it as a punishment mechanism,” says Legendre. “Our study shows that for companies to achieve their sustainability goals, it is very important to involve and motivate them to be part of the action plan.”

Ultimately, the study says that managers and employees must work together to achieve sustainability goals, and that managers must communicate clearly, provide training and education, and be flexible when implementing clean technologies. By doing so, says Legendre, companies can reduce their footprint in the food waste landscape.

“By embracing clean technologies and encouraging collaboration within their organizations, companies can pave the way to a more sustainable and efficient future.”