The purpose of this study is to explore and discover how a design-centric solution could improve the way restaurants manage their waste. At the same time, the study addresses the needs resulting nationally from food insecurity by creating a program that effectively brings together the restaurant industry and non-profit organizations. With the help of technology-based applications, visually appealing graphics, and a message that conveys the need, the objective is for ordinary citizens purchasing food in restaurants to empathize with people in need and share a donation to help those individuals. 

Restaurant food waste occurs at two levels: during the preparation phase and during the service (or consumption) phase (Principato et al. 131). This raises the question of whether food waste is avoidable during the preparation and processing of meals, including waste due to spoilage, expiration, or food leftovers from the client (i.e., food scraps) (Principato et al. 131).

This study explores ways for restaurants to reduce waste and potentially save money using a technology-based solution. It culminates in an exhibition addressing the viability of food waste prevention and reduction in the restaurant industry. The exhibition features research-based materials that articulate the problem, help restaurants reduce food waste, build awareness among restaurant customers regarding the problem, explore variations for different types of restaurants, and address managerial implications. The research studies a range of restaurants to identify differences in types of food sold, portion sizes, and clientele.