Working with restaurant owners, I see quite a bit of Profit and Loss sheets that paint various pictures. Here are lessons learned that may offer to cut waste and boost profits.
Restaurant owners in St. George face high food waste, often 4-10% of inventory, plus Southern Utah’s water challenges and seasonal swings.
Good news: You can slash waste, save money, and stand out by sourcing locally.
Quick Wins for Lower Waste
🌱Buy fresh and local. Shorter travel means less spoilage.
🌱Donate edible surplus. Turn extras into tax benefits and good public relations.
🌱Compost scraps. Divert what cannot be donated.
🌱Sell near expiry items via apps like Too Good To Go.
Top Local Sourcing Spots:
🌱Downtown Farmers Market at Vernon Worthen Park (300 South 400 East) Every Saturday: May through October, 8 a.m. to noon; November through April, 10 a.m. to 2 p.m. (closed January). Fresh produce, meats, eggs, and more from Washington and Iron County farms.
🌱Switchpoint Garden (Rise Garden by Switchpoint) 948 North 1300 West. Year round aeroponic greens and herbs. Wholesale available. One hundred percent of proceeds support ending homelessness. Did you local markets such as Digby’s use them? 🙌
Other reliable partners:
🌱Staheli Family Farm (Washington)
🌱Frei’s Market (Santa Clara)
🌱Rowley’s Red Barn and Bounteous Farms (fruits plus frozen options)
🌱Charlie’s Produce - formally Muir Copper Canyon Farms (Wholesale Delivery)
Additional Markets: Washington Farmers Market, Tuacahn Saturday Market (Ivins), Hurricane Farmers Market, and Frei’s Market in Santa Clara.
Easy Diversion Options
🌱Donate to Utah Food Bank Southern Distribution Center (4416 River Road) or use the Waste Less Solutions app.
🌱Compost at St. George Reuse Center (575 East Brigham Road) for green waste.
🌱Sell surplus on “Too Good To Go” before closing.
Action Steps This Week
1. Visit the Downtown Farmers Market or contact Switchpoint Garden for wholesale greens.
2. Set up donations with Utah Food Bank or Waste Less Solutions.
3. Download “Too Good To Go” and list your first bag.
4. Track one week of waste to spot quick fixes.
5. Look at your menu and see if you can do seasonal menus or cut down choices - side note, more choices actually mean less revenue but I’ll post about that later!
Small steps cut waste 30-50%, build customer loyalty, and support our local agriculture economy. Diners love sustainable spots that align with Southern Utah’s outdoor vibe.
What is one waste reduction idea you are testing? Drop it in the comments.
#StGeorgeUtah #FoodWasteReduction #SustainableRestaurant #FarmToTable #SouthernUtahEats #UtahFarmersMarket #StGeorgeRestaurants #ShopLocalUtah
