GITNUXREPORT 2026

Food Waste In Restaurants Statistics

Restaurants worldwide waste staggering amounts of food with massive economic and environmental costs.

Rajesh Patel

Team Lead & Senior Researcher with over 15 years of experience in market research and data analytics.

First published: Feb 13, 2026

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Statistic 1

Portion sizes in US restaurants lead to 20-30% plate waste per meal on average.

Statistic 2

Over-preparation accounts for 38% of food waste in UK restaurants, per WRAP studies.

Statistic 3

In full-service restaurants, 70% of waste comes from back-of-house operations like trimming and spoilage.

Statistic 4

Buffet-style restaurants waste 25-40% more food due to customer selection habits.

Statistic 5

Poor inventory management causes 22% of waste in US restaurants, leading to spoilage.

Statistic 6

In France, 45% of restaurant food waste stems from unsold prepared dishes and overproduction.

Statistic 7

Plate waste in Italian restaurants averages 17% of served portions, mainly from appetizers.

Statistic 8

Australian restaurants cite menu complexity as causing 28% of prep waste.

Statistic 9

In Canada, 35% of waste is from expired ingredients due to inaccurate forecasting.

Statistic 10

EU restaurants waste 30% from cosmetic standards rejecting imperfect produce.

Statistic 11

Over-ordering by customers in Indian restaurants leads to 40% leftover waste.

Statistic 12

Brazilian steakhouses waste 50% of meats from carving excess.

Statistic 13

Japanese izakayas waste 25% from small-plate over-serving.

Statistic 14

South African braais in restaurants produce 30% waste from uneven cooking.

Statistic 15

German biergartens waste 22% from bread and potato sides.

Statistic 16

Spanish tapas bars generate 35% waste from small unsold portions.

Statistic 17

Dutch fine-dining wastes 40% from complex sauces and garnishes spoiling.

Statistic 18

Chinese dim sum restaurants waste 28% from steamed buns over-prepped.

Statistic 19

Swedish smorgasbords waste 32% from display overstock.

Statistic 20

Mexican taquerias waste 26% from tortilla overproduction.

Statistic 21

US restaurants lose $25 billion annually to food waste, equivalent to 10 billion meals.

Statistic 22

UK hospitality sector food waste costs £3.2 billion per year in lost revenue.

Statistic 23

French restaurants incur €1.2 billion in annual food waste costs.

Statistic 24

Australian restaurants lose AUD 1.8 billion yearly from wasted food.

Statistic 25

Canadian foodservice waste costs CAD 4.5 billion annually.

Statistic 26

EU out-of-home sector food waste valued at €14 billion per year.

Statistic 27

Italian restaurants face €7.5 billion in yearly food waste expenses.

Statistic 28

Brazilian restaurant waste costs R$ 70 billion annually.

Statistic 29

Japanese foodservice loses ¥2.4 trillion to waste each year.

Statistic 30

South African restaurants lose ZAR 20 billion in food waste value yearly.

Statistic 31

German hospitality waste equates to €18 billion annual loss.

Statistic 32

Spanish restaurants incur €6.8 billion in food waste costs per year.

Statistic 33

Dutch restaurants lose €400 million annually to avoidable waste.

Statistic 34

Chinese restaurants waste CNY 100 billion worth of food yearly.

Statistic 35

Swedish foodservice costs SEK 15 billion in waste per year.

Statistic 36

Mexican restaurants lose MXN 50 billion annually from waste.

Statistic 37

US restaurant food waste emits 8 million tons of CO2 equivalent yearly.

Statistic 38

Global restaurant waste contributes 8-10% of total food system's GHG emissions.

Statistic 39

UK restaurant waste generates 6 million tonnes CO2e annually.

Statistic 40

French restaurant waste equals 2.5 million tons CO2 emissions per year.

Statistic 41

Australian hospitality waste produces 800,000 tonnes CO2e yearly.

Statistic 42

Canadian restaurant waste emits 5 million tonnes GHG annually.

Statistic 43

EU foodservice waste responsible for 20 million tonnes CO2e per year.

Statistic 44

Italian restaurant waste generates 9 million tons CO2 equivalent yearly.

Statistic 45

Brazilian restaurant waste contributes 15 million tonnes CO2e annually.

Statistic 46

Japanese food waste from restaurants equals 4 million tons CO2 yearly.

Statistic 47

South African restaurant waste emits 2 million tonnes CO2e per year.

Statistic 48

German restaurant waste produces 3.5 million tons CO2 equivalent annually.

Statistic 49

Spanish foodservice waste generates 5 million tonnes CO2e yearly.

Statistic 50

Dutch restaurant waste equals 500,000 tonnes CO2 emissions per year.

Statistic 51

Chinese restaurant waste contributes 25 million tonnes CO2e annually.

Statistic 52

Swedish restaurant waste emits 400,000 tonnes GHG per year.

Statistic 53

Mexican restaurant waste produces 7 million tons CO2 equivalent yearly.

Statistic 54

Implementing portion control in US restaurants can reduce waste by 20-30%.

Statistic 55

UK restaurants using composting reduce landfill waste by 50%.

Statistic 56

French restaurants donating surplus food cut waste by 25% via apps like Too Good To Go.

Statistic 57

Australian menu engineering reduces prep waste by 15-25%.

Statistic 58

Canadian inventory software like Leanpath cuts waste by 50% in restaurants.

Statistic 59

EU restaurants with standardized recipes see 18% waste reduction.

Statistic 60

Italian "doggy bag" initiatives recover 10-15% of plate waste.

Statistic 61

Brazilian partnerships with food banks recover 30% of surplus.

Statistic 62

Japanese "mottainai" campaigns reduce restaurant waste by 12%.

Statistic 63

South African composting programs in restaurants divert 40% of waste.

Statistic 64

German apps for surplus sales reduce waste by 22%.

Statistic 65

Spanish "Sobra Nada" program cuts restaurant waste by 28%.

Statistic 66

Dutch AI forecasting tools reduce spoilage by 35% in restaurants.

Statistic 67

Chinese platforms like Meituan recover 20% of restaurant leftovers.

Statistic 68

Swedish staff training yields 15% waste reduction per establishment.

Statistic 69

Mexican "Rescata" app donates 25% of unsold food from restaurants.

Statistic 70

In the United States, restaurants discard an estimated 22 to 33 billion pounds of food waste each year, accounting for 4-10% of the nation's total food waste.

Statistic 71

Globally, the foodservice sector, including restaurants, contributes about 17% of total food waste at the consumption stage, equating to roughly 25 million tonnes annually.

Statistic 72

In the UK, restaurants waste around 1.1 billion meals worth of food annually, with an average of 32% of food purchased being thrown away.

Statistic 73

French restaurants generate 3.84 million tonnes of food waste per year, representing 15% of total national food waste.

Statistic 74

In Australia, the hospitality sector wastes 243,000 tonnes of food annually, with restaurants accounting for 60% of that figure.

Statistic 75

US full-service restaurants waste an average of 4-10% of food purchased, translating to 5 pounds per 1,000 pounds served.

Statistic 76

In Italy, restaurants produce 2.5 million tons of food waste yearly, primarily from over-preparation and plate waste.

Statistic 77

Canadian restaurants generate 2.7 million tonnes of food waste annually, or 335 kg per capita in the sector.

Statistic 78

In the EU, out-of-home consumption like restaurants wastes 13 million tonnes yearly, 17% of total EU food waste.

Statistic 79

Indian restaurants in urban areas waste up to 30% of prepared food daily due to portion sizes and leftovers.

Statistic 80

Brazilian restaurants contribute 20% of national food waste, approximately 8 million tonnes per year.

Statistic 81

In Japan, restaurants waste 2.1 million tonnes of food annually, with rice and vegetables comprising 40%.

Statistic 82

South African restaurants generate 1.2 million tons of food waste yearly, 25% from buffets.

Statistic 83

German restaurants waste 1.8 million tonnes annually, averaging 150 kg per establishment.

Statistic 84

In Spain, the restaurant sector produces 1.9 million tons of food waste per year, 12% of total.

Statistic 85

US quick-service restaurants waste 1.2 billion pounds of edible food yearly from frying oils and prep trims.

Statistic 86

In the Netherlands, restaurants waste 200,000 tonnes annually, with 50% being avoidable.

Statistic 87

Chinese restaurants contribute 15 million tonnes of food waste yearly, 18% from over-ordering.

Statistic 88

Swedish restaurants generate 150,000 tonnes of food waste per year, peaking during holidays.

Statistic 89

In Mexico, restaurants waste 4.5 million tons annually, with 35% from fruits and vegetables.

1/89

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From the bustling kitchens of New York to the vibrant street food stalls of Mumbai, a staggering global crisis simmers unseen: the restaurant industry, from fine dining to quick service, is discarding billions of pounds of perfectly good food every single year, a waste that squanders precious resources, fuels climate change, and represents a colossal economic loss.

Key Takeaways

In the United States, restaurants discard an estimated 22 to 33 billion pounds of food waste each year, accounting for 4-10% of the nation's total food waste.
Globally, the foodservice sector, including restaurants, contributes about 17% of total food waste at the consumption stage, equating to roughly 25 million tonnes annually.
In the UK, restaurants waste around 1.1 billion meals worth of food annually, with an average of 32% of food purchased being thrown away.
Portion sizes in US restaurants lead to 20-30% plate waste per meal on average.
Over-preparation accounts for 38% of food waste in UK restaurants, per WRAP studies.
In full-service restaurants, 70% of waste comes from back-of-house operations like trimming and spoilage.
US restaurants lose $25 billion annually to food waste, equivalent to 10 billion meals.
UK hospitality sector food waste costs £3.2 billion per year in lost revenue.
French restaurants incur €1.2 billion in annual food waste costs.
US restaurant food waste emits 8 million tons of CO2 equivalent yearly.
Global restaurant waste contributes 8-10% of total food system's GHG emissions.
UK restaurant waste generates 6 million tonnes CO2e annually.
Implementing portion control in US restaurants can reduce waste by 20-30%.
UK restaurants using composting reduce landfill waste by 50%.
French restaurants donating surplus food cut waste by 25% via apps like Too Good To Go.

Restaurants worldwide waste staggering amounts of food with massive economic and environmental costs.

Causes of Waste

Portion sizes in US restaurants lead to 20-30% plate waste per meal on average.
Over-preparation accounts for 38% of food waste in UK restaurants, per WRAP studies.
In full-service restaurants, 70% of waste comes from back-of-house operations like trimming and spoilage.
Buffet-style restaurants waste 25-40% more food due to customer selection habits.
Poor inventory management causes 22% of waste in US restaurants, leading to spoilage.
In France, 45% of restaurant food waste stems from unsold prepared dishes and overproduction.
Plate waste in Italian restaurants averages 17% of served portions, mainly from appetizers.
Australian restaurants cite menu complexity as causing 28% of prep waste.
In Canada, 35% of waste is from expired ingredients due to inaccurate forecasting.
EU restaurants waste 30% from cosmetic standards rejecting imperfect produce.
Over-ordering by customers in Indian restaurants leads to 40% leftover waste.
Brazilian steakhouses waste 50% of meats from carving excess.
Japanese izakayas waste 25% from small-plate over-serving.
South African braais in restaurants produce 30% waste from uneven cooking.
German biergartens waste 22% from bread and potato sides.
Spanish tapas bars generate 35% waste from small unsold portions.
Dutch fine-dining wastes 40% from complex sauces and garnishes spoiling.
Chinese dim sum restaurants waste 28% from steamed buns over-prepped.
Swedish smorgasbords waste 32% from display overstock.
Mexican taquerias waste 26% from tortilla overproduction.

Causes of Waste Interpretation

The world's kitchens are overflowing with good intentions, yet from overzealous prep to the tyranny of perfect produce, we are collectively cooking our way into a mountain of waste that spans every cuisine and continent.

Economic Impact

US restaurants lose $25 billion annually to food waste, equivalent to 10 billion meals.
UK hospitality sector food waste costs £3.2 billion per year in lost revenue.
French restaurants incur €1.2 billion in annual food waste costs.
Australian restaurants lose AUD 1.8 billion yearly from wasted food.
Canadian foodservice waste costs CAD 4.5 billion annually.
EU out-of-home sector food waste valued at €14 billion per year.
Italian restaurants face €7.5 billion in yearly food waste expenses.
Brazilian restaurant waste costs R$ 70 billion annually.
Japanese foodservice loses ¥2.4 trillion to waste each year.
South African restaurants lose ZAR 20 billion in food waste value yearly.
German hospitality waste equates to €18 billion annual loss.
Spanish restaurants incur €6.8 billion in food waste costs per year.
Dutch restaurants lose €400 million annually to avoidable waste.
Chinese restaurants waste CNY 100 billion worth of food yearly.
Swedish foodservice costs SEK 15 billion in waste per year.
Mexican restaurants lose MXN 50 billion annually from waste.

Economic Impact Interpretation

From Tokyo to Toronto, an annual feast of lost profits and missed meals—worth more than the GDP of many nations—is left to rot, proving that the most expensive dish on any menu is the one thrown away.

Environmental Impact

US restaurant food waste emits 8 million tons of CO2 equivalent yearly.
Global restaurant waste contributes 8-10% of total food system's GHG emissions.
UK restaurant waste generates 6 million tonnes CO2e annually.
French restaurant waste equals 2.5 million tons CO2 emissions per year.
Australian hospitality waste produces 800,000 tonnes CO2e yearly.
Canadian restaurant waste emits 5 million tonnes GHG annually.
EU foodservice waste responsible for 20 million tonnes CO2e per year.
Italian restaurant waste generates 9 million tons CO2 equivalent yearly.
Brazilian restaurant waste contributes 15 million tonnes CO2e annually.
Japanese food waste from restaurants equals 4 million tons CO2 yearly.
South African restaurant waste emits 2 million tonnes CO2e per year.
German restaurant waste produces 3.5 million tons CO2 equivalent annually.
Spanish foodservice waste generates 5 million tonnes CO2e yearly.
Dutch restaurant waste equals 500,000 tonnes CO2 emissions per year.
Chinese restaurant waste contributes 25 million tonnes CO2e annually.
Swedish restaurant waste emits 400,000 tonnes GHG per year.
Mexican restaurant waste produces 7 million tons CO2 equivalent yearly.

Environmental Impact Interpretation

Every meal we don't finish in a restaurant isn't just a waste of money; it's a global-scale, climate-change-contributing gaffe where we've collectively become the world's most extravagant and accidental arsonists.

Reduction Strategies

Implementing portion control in US restaurants can reduce waste by 20-30%.
UK restaurants using composting reduce landfill waste by 50%.
French restaurants donating surplus food cut waste by 25% via apps like Too Good To Go.
Australian menu engineering reduces prep waste by 15-25%.
Canadian inventory software like Leanpath cuts waste by 50% in restaurants.
EU restaurants with standardized recipes see 18% waste reduction.
Italian "doggy bag" initiatives recover 10-15% of plate waste.
Brazilian partnerships with food banks recover 30% of surplus.
Japanese "mottainai" campaigns reduce restaurant waste by 12%.
South African composting programs in restaurants divert 40% of waste.
German apps for surplus sales reduce waste by 22%.
Spanish "Sobra Nada" program cuts restaurant waste by 28%.
Dutch AI forecasting tools reduce spoilage by 35% in restaurants.
Chinese platforms like Meituan recover 20% of restaurant leftovers.
Swedish staff training yields 15% waste reduction per establishment.
Mexican "Rescata" app donates 25% of unsold food from restaurants.

Reduction Strategies Interpretation

The world's restaurants are proving that the recipe for tackling food waste isn't some singular, secret ingredient, but rather a global pantry of smart strategies—from tech-savvy apps and rigorous inventory control to cultural shifts and composting—each effectively trimming the trash in their own way.

Waste Generation

In the United States, restaurants discard an estimated 22 to 33 billion pounds of food waste each year, accounting for 4-10% of the nation's total food waste.
Globally, the foodservice sector, including restaurants, contributes about 17% of total food waste at the consumption stage, equating to roughly 25 million tonnes annually.
In the UK, restaurants waste around 1.1 billion meals worth of food annually, with an average of 32% of food purchased being thrown away.
French restaurants generate 3.84 million tonnes of food waste per year, representing 15% of total national food waste.
In Australia, the hospitality sector wastes 243,000 tonnes of food annually, with restaurants accounting for 60% of that figure.
US full-service restaurants waste an average of 4-10% of food purchased, translating to 5 pounds per 1,000 pounds served.
In Italy, restaurants produce 2.5 million tons of food waste yearly, primarily from over-preparation and plate waste.
Canadian restaurants generate 2.7 million tonnes of food waste annually, or 335 kg per capita in the sector.
In the EU, out-of-home consumption like restaurants wastes 13 million tonnes yearly, 17% of total EU food waste.
Indian restaurants in urban areas waste up to 30% of prepared food daily due to portion sizes and leftovers.
Brazilian restaurants contribute 20% of national food waste, approximately 8 million tonnes per year.
In Japan, restaurants waste 2.1 million tonnes of food annually, with rice and vegetables comprising 40%.
South African restaurants generate 1.2 million tons of food waste yearly, 25% from buffets.
German restaurants waste 1.8 million tonnes annually, averaging 150 kg per establishment.
In Spain, the restaurant sector produces 1.9 million tons of food waste per year, 12% of total.
US quick-service restaurants waste 1.2 billion pounds of edible food yearly from frying oils and prep trims.
In the Netherlands, restaurants waste 200,000 tonnes annually, with 50% being avoidable.
Chinese restaurants contribute 15 million tonnes of food waste yearly, 18% from over-ordering.
Swedish restaurants generate 150,000 tonnes of food waste per year, peaking during holidays.
In Mexico, restaurants waste 4.5 million tons annually, with 35% from fruits and vegetables.

Waste Generation Interpretation

If we imagine the world's restaurants as a chaotic, global dinner party, the staggering annual pile of discarded food—from America’s billions of pounds to India’s daily 30%—reveals a universal truth: we are remarkably skilled at preparing feasts we're even better at wasting.

Sources & References

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