Most people dramatically underestimate the true cost of food waste. Every day, millions of meals vanish into the bin. A bagel left half-eaten, a slice of pizza tossed aside, a salad pushed away. Out of sight, out of mind. Yet behind every discarded plate is an invisible cost: wasted resources, lost revenue, and carbon emissions that accelerate the climate crisis.

As New York welcomes global leaders for Climate Week, there’s no better moment to shine a light on this hidden problem – and to show that visibility is the first step to action.

The Hidden Climate Culprit

Food waste is one of the world’s most overlooked climate challenges. Nearly 10% of global greenhouse gas emissions come from food that is never eaten. More than the aviation industry produces in total.

The impact is staggering:

• Every discarded bagel represents not just a lost breakfast, but also the water, farmland, and energy required to make it.
• A tossed slice of New York–style pizza carries with it kilograms of CO₂ emissions.
• Even the humble pretzel or hot dog from a street cart hides a significant climate cost when wasted.

The tragedy is that kitchens rarely see these costs. Waste disappears into the bin, and with it, the opportunity to change.

The Power of Visibility – The true cost of food waste, made visible

That’s where Orbisk comes in. Using AI technology, Orbisk captures, measures, and visualizes food waste in real time. Each item that passes through is logged, analyzed, and translated into data that businesses can use to reduce waste.

When waste becomes visible, it becomes actionable. A tossed bagel is no longer invisible loss – it’s a measurable signal. A salad plate left untouched is not just food forgotten – it’s a line item in a carbon footprint that can be reduced.

This visibility transforms waste from an invisible cost into a catalyst for change. And just like that, the true cost of food waste is suddenly made visible.

Why Climate Week Matters

New York is a city defined by its food culture. Bagels, pizza, hot dogs, cheesecake – all of them part of the city’s story. Yet the same city also produces mountains of food waste each day.

As leaders, innovators, and changemakers gather for Climate Week NYC, the message is clear: scalable, practical solutions are no longer optional. They’re urgent.

Orbisk brings this urgency to the forefront. For hotels, restaurants, and food service providers, every tracked plate is a chance to lower costs, improve operations, and shrink environmental impact. What happens in kitchens, cafeterias, and buffets has global consequences.

From Hidden to Actionable

Once waste is measured, accountability follows. And accountability leads to results. Hotels can cut costs while improving sustainability performance.

Restaurants can adapt menus, portion sizes, and sourcing based on real insights. The hospitality sector can become a powerful driver in reducing emissions.

Food waste doesn’t just disappear when it’s thrown away. It multiplies – in environmental cost, in lost profit, and in missed opportunity. Orbisk is making sure it can’t be ignored any longer.

Conclusion

At Climate Week NYC, visibility is action. By making the invisible visible, Orbisk empowers the hospitality sector to address one of the most urgent – yet solvable – climate challenges of our time.

Because every meal matters. Every plate matters. Every choice matters.

Orbisk makes waste visible – so together, we can make it history.

Interested in learning more? Contact our sales team for a free demo tour of the Orbi and consultation.

FAQ

What is the true cost of food waste?

The true cost of food waste goes far beyond the value of discarded food. It includes wasted natural resources (water, farmland, energy), lost revenue for businesses, and greenhouse gas emissions. Globally, food waste accounts for 8–10% of all emissions – more than the entire aviation industry.

Why is food waste such an urgent issue at Climate Week NYC?

Climate Week NYC brings together global leaders, businesses, and changemakers to tackle climate challenges. Highlighting the true cost of food waste during this week underscores its massive impact on climate change and emphasizes the need for scalable solutions in cities like New York, where food culture is iconic – but so is food waste.

How much food is wasted in New York City?

New York City produces 250,000 tons of food waste every year, much of it from restaurants, hotels, and households. Every discarded bagel, pizza slice, or pretzel not only wastes money but also adds to the city’s carbon footprint. Addressing the true cost of food waste locally has global impact.

How does food waste affect restaurants and hotels?

For hospitality businesses, food waste drives up costs and reduces efficiency. Beyond financial losses, wasted meals increase environmental impact. By making the true cost of food waste visible, hotels and restaurants can optimize portion sizes, improve menu planning, and reduce both costs and emissions.

Which kitchen technologies help monitor food waste in real time?

AI-powered solutions like Orbisk make food waste visible in real time. By capturing and analyzing every discarded plate, businesses gain actionable insights. This helps reduce the true cost of food waste by lowering expenses, shrinking carbon footprints, and improving sustainability performance.