New Effort Helps Milwaukee and Madison Restaurants Cut Food Waste
Grant funded training program helps restaurants reduce waste, donate and recycle food.
Site of Kuumba Juice and Coffee, 274 E. Keefe Ave. Photo taken Jan. 20, 2024, by Sophie Bolich.
Founded on principles of wellness and sustainability, Kuumba Juice and Coffee has implemented several eco-friendly practices during its two-year tenure at 274 E. Keefe Ave., including offering discounts for customers who bring reusable cups, stocking reusable straws, and expanding a food scrap collection program that diverts an additional 1.5 tons of organic material annually.
A new collaboration could help scale those efforts at Kuumba and other food businesses across Milwaukee and Madison.
CET, an environmental nonprofit formerly known as the Center for EcoTechnology, will train partners across the state — including Milwaukee’s Environmental Collaboration Office, the Dane County Department of Waste & Renewables, and Sustain Dane — to help restaurants reduce waste, donate surplus food, and improve recycling and food scrap separation, according to a news release.
“Our partners in Milwaukee and Madison are deeply connected to the local food system and understand the challenges restaurants face,” said Ashley Muspratt, president and CEO of CET, in a statement. “This training gives them additional tools to work alongside businesses and identify practical opportunities to prevent wasted food.”
The program, supported by ReFED’s Catalytic Grant Fund, began in 2025 with on-site training sessions involving CET staff, local partners and restaurants. It aims to build localized networks that provide ongoing support for food businesses working to reduce waste.
The impact is already visible at participating businesses. In Madison, Hubbard Avenue Diner uses Too Good To Go to sell surplus meals, preventing about 700 pounds of food waste annually. Another restaurant, Canteen, has expanded its recycling program and now diverts 1.75 tons of recyclable materials each year.
Andi Sciacca, founder of Wisconsin Harvest Network, said the training has led to deeper relationships with Milwaukee-area restaurants while also strengthening the network’s approach to reducing food waste.
“The tools and insights we gained have made our work more effective and more connected,” Sciacca said in a statement. “I’m especially excited to carry this forward through the Wisconsin Harvest Network, expanding access to these resources and building even stronger collaborations across communities.”
As the effort continues, local partners aim to expand outreach through workshops and training sessions, also connecting with additional food businesses to incorporate waste prevention into existing sustainability programs.
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