Food waste is a major problem — and restaurants are some of the worst culprits. Luckily, working with wholesale food distributors can help chefs quickly reduce food waste. Food waste is a major problem in the culinary industry. In the U.S. alone, we waste 119 billion pounds of food each year, which is roughly 40% of all food in the country. Not only does food waste mean families in need can’t always put food on the table, but it also exacerbates climate change as producing, processing, transporting, and handling food generates carbon dioxide emissions. Plus, uneaten food winds up in landfills generating methane. While some food waste is inevitable, we can do much better, especially in the culinary industry. After all, restaurants purchase food on a larger scale than households, meaning inventory surpluses can quickly add up, making a larger impact