New York City restaurant companies such as Union Square Hospitality Group, Juice Generation and Batali & Bastianich Hospitality Group, which signed onto last year's challenge to reduce food waste, were already making strides in that area, especially when it came to composting and other efforts to minimize kitchen waste. The bigger challenge may be finding ways to cut down on the amount of food patrons leave on their plates, a change that would require rethinking portion sizes, said Jonathan Bloom, author of "American Wasteland: How America Throws Away Nearly Half of Its Food."

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