How to be a Zero Waste Restaurant Kitchen in 2025

Many restaurants throw away thousands of dollars' worth of food each month. Others have turned that same waste into profit centers, cost savings, and competitive advantages that attract new customers willing to pay premium prices.

Zero waste restaurants divert 90% or more of their waste from landfills, achieving this through comprehensive tracking, supplier partnerships, and circular economy practices that turn potential waste into revenue opportunities.

In this article, we’ll cover: 

• What defines a zero waste restaurant

• Why consumer demand is driving restaurants toward zero waste practices

• Essential strategies for tracking food waste and building local supply chains

• 10 pioneering zero waste restaurants leading the sustainability movement

What defines a zero waste restaurant

Zero waste restaurants must divert 90% or more of their waste from landfills, achieving this through systematic reduction, reuse, recycling, and composting strategies. Unlike traditional sustainability efforts that focus on single initiatives, zero waste establishments redesign every aspect of their operations around waste elimination principles.

US restaurants discard approximately 11.4 million tons of food annually. Zero waste restaurants tackle this challenge head-on by implementing comprehensive tracking systems, redesigning supply chains, and creating closed-loop operations where (almost) nothing goes to landfill.

The business case for zero waste operations has become compelling. Research indicates every $1 invested in food waste reduction generates approximately $14 in returns, making waste reduction initiatives among the highest-ROI sustainability investments available to restaurant operators.

Consumer demand drives the movement

The zero waste restaurant movement responds to substantial shifts in consumer expectations. Toast research reveals that 73% of consumers consider a restaurant's approach to sustainability an important factor when deciding where to eat, with younger generations leading this demand.

Sustainability is particularly important to younger diners, as 41% of respondents in their 20s marked it as "very important" in their dining choices. This generational preference creates both opportunity and imperative for restaurants to adopt zero waste practices.

The financial opportunity proves equally compelling. 

Toast research reveals 72% of consumers are willing to pay more at restaurants that prioritize sustainability, with 18% saying they'd pay 6-10% more. This premium pricing potential makes sustainability not just an environmental imperative but a revenue opportunity.

Strategies for achieving zero waste

Start with food waste tracking

The best entry point for most restaurants is systematic food waste measurement. Simple tracking often provides immediate insights into waste patterns and reduction opportunities.

Flour Bakery + Cafe, across 9 locations, has logged about $13,000 in wasted food, which has encouraged them to make changes to processes and training.

"Categorizing the waste helps me see if we can solve it," explains Culinary Director Peter Doire. This data-driven approach helps identify whether waste stems from inadequate training, poor layout, or ordering inefficiencies.

These tracking systems also provide actionable insights. 

"This gives a number to something that in the past was just theoretical," notes Leah Willis, Flour's Digital Systems & Technology Manager. "The goal is to have data to help inform ordering."

Prioritize local supply chains 

Zero waste restaurants begin with hyperlocal sourcing strategies. Studies demonstrate that local food systems can slash transportation distances by up to 80%, dramatically reducing carbon emissions while delivering superior ingredient quality.

Toast research shows that 44% of consumers are most encouraged to visit a restaurant if it uses locally sourced ingredients, making local sourcing both environmentally beneficial and a powerful marketing advantage.

The key innovation lies in packaging elimination. Zero waste establishments work directly with suppliers to deliver ingredients in reusable containers, glass jars, and returnable crates. This approach requires building relationships with producers who understand and support zero waste principles.

Create systems worth measuring

Consumer willingness to pay for sustainability creates clear business opportunities.

Key initiatives include: 

• On-site composting: Install systems that process organic waste into usable compost. 

• Reusable packaging: Try reusable container systems for takeout and delivery orders. 

• Digital first: Eliminate paper through digital menus, ordering, and payment systems. 

• Inventory tracking: Use technology to optimize purchasing and reduce overordering. 

Small operational changes can produce measurable results.Cutty's implemented opt-in packaging for takeout orders, with 76% of online orders now requiring no packaging items—eliminating over 6,000 packaging items in 6 months.

10 pioneering zero waste restaurants

1. Silo (London, UK)

Originally Brighton's first zero waste restaurant, now relocated to Hackney Wick. Chef Doug McMaster serves only set menus to eliminate waste from underselling items. Plates are made from recycled plastic bags and wall fixtures from crushed wine bottles.

2. Rhodora (Brooklyn, NY)

The first zero-waste wine bar in the United States. This bar features natural wines and conservas tapas with no single-use plastics. Here, they operate without trash cans, using on-site composting for organic waste.

3. Nolla (Helsinki, Finland)

Nolla is Finland's first zero-waste restaurant, meaning "zero" in Finnish. They were awarded a Michelin Green Star for sustainability. This restaurant features on-site composting machine that processes 28kg of waste overnight.

4. Frea (Berlin, Germany)

Frea is the world's first plant-based zero waste restaurant. It was awarded a Michelin Green Star in March 2023. All ingredients come unpackaged directly from regional organic farms.

5. RPM Seafood (Chicago, IL)

RPM is part of the RPM Restaurants group, implementing comprehensive zero waste kitchens. They’re partners with WasteNot for compost collection, meaning they use all-electric vehicles.

6. Este Pizza (Park City, UT)

Este Pizza participates in the Zero Food Waste Restaurant Cohort. Here, they use designated green bins for food waste collection and weekly pickup for anaerobic digestion.

7. Equinox Restaurant (Washington, D.C.)

Equinox has been operating as a nearly zero-waste kitchen since 1999. They specialize in composting and regrowing ingredients used in daily operations.

8. Eden (Chicago, IL)

Located in Avondale neighborhood, they serve seasonal American cuisine. The menu changes based on ingredients from their greenhouse and local farmers.

9. Lighthouse (Brooklyn, NY)

Lighthouse is a locally sourced restaurant that recyles, composts, and collaborates with green minded organizations. Established in 2011, this spot was founded with a focus on creative waste reduction. 

10. Ama (Washington, D.C.)

Ama is a fully electric, zero waste restaurant driven by their mission to heal people and the planet. They’re also one of our incredible Toast Community Award winners for their environmental innovation!

The path forward

Zero waste practices offer restaurants practical ways to reduce costs while attracting sustainability-conscious customers. Many initiatives require minimal investment while providing measurable returns.

Begin by tracking food waste for 2-4 weeks to identify patterns and opportunities. Focus on systematic measurement rather than dramatic changes, and remember that consistent small improvements often produce better results than ambitious overhauls.

As you demonstrate cost savings and customer response, zero waste practices can become integral to your operations. The investment in systematic waste reduction offers a path to improved profitability while meeting growing consumer demand for environmental responsibility.

FAQ

What percentage of waste must a restaurant divert to qualify as zero waste? A restaurant must divert 90% or more of its waste from landfills to qualify as zero waste.

How much can restaurants save by reducing food waste? Research shows every $1 invested in food waste reduction generates approximately $14 in returns.

Are consumers willing to pay more for sustainable dining? Yes, 72% of consumers are willing to pay more at restaurants prioritizing sustainability, with 18% willing to pay 6-10% more.

What percentage of consumers consider sustainability when choosing restaurants? 73% of consumers consider a restaurant's sustainability approach important when deciding where to eat.

How do zero waste restaurants handle packaging for delivery orders? They use reusable container systems, biodegradable materials, or partner with services like DeliverZero for circular packaging solutions.

What technology helps restaurants achieve zero waste goals? Digital ordering systems, kitchen display screens, inventory tracking software, and food waste tracking tools support zero waste operations.