November 15/Lisle, Ill./PRNewswire -- Unilever Food Solutions' latest World Menu Report, "Sustainable Kitchens: Reducing Food Waste," demonstrates the issue of food waste hits a nerve with U.S. consumers who eat out at least once a week. Nearly 80% of U.S. diners surveyed express concern about the amount of food thrown away every day in restaurants, cafeterias and other out-of-home venues. A single restaurant in the U.S. can produce approximately 25,000-75,000 pounds of food waste in a year depending on the size of the establishment, according to an extensive analysis of restaurants by the Green Restaurant Association (GRA).
The global report, commissioned by Unilever Food Solutions, surveyed 4,000 diners in the U.S., U.K., Germany, China, Russia, Poland, Brazil and Turkey to measure consumers' attitudes toward the food service industry's food waste disposal methods and sustainability practices. The report's focus on sustainability highlights one of the fundamental initiatives that Unilever Food Solutions is dedicated to addressing through its enhanced consultation services, specifically its "Your Kitchen" service. Through this service area, Unilever Food Solutions works with restaurant chefs and operators and provides tools to help chefs run efficient kitchens that help them work smarter rather than harder.