Executive Summary
Green building certifications have become essential credentials for commercial properties. LEED (Leadership in Energy and Environmental Design) and TRUE (Total Resource Use and Efficiency) are the most widely recognised standards, and both place significant emphasis on waste management—including food waste.
For hospitality and food service operations, implementing food waste monitoring and reduction programs can contribute substantial points toward these certifications. This guide provides a comprehensive overview of how food waste management intersects with both LEED and TRUE certification requirements.
Key Takeaways
- LEED v5 includes new requirements for organics/food waste diversion planning as a prerequisite
- TRUE certification offers up to 7 points specifically for composting and food waste programs
- Both certifications require documented measurement and tracking of waste streams
- Food waste reduction supports Scope 3 emissions reporting increasingly required by ESG frameworks
Understanding LEED Certification
LEED is the world's most widely used green building rating system. Developed by the U.S. Green Building Council (USGBC) and administered by the Green Business Certification Inc. (GBCI), LEED provides a framework for healthy, efficient, and cost-saving green buildings.
LEED certification applies to various building types and project phases. For existing buildings with food service operations, the most relevant rating systems are:
- •LEED O+M (Operations and Maintenance) — For existing buildings seeking to improve their operations
- •LEED BD+C (Building Design and Construction) — For new construction projects, including hotels and hospitality
LEED Certification Levels
Projects earn points across multiple categories and achieve certification at four levels:
40-49
Certified
50-59
Silver
60-79
Gold
80+
Platinum
LEED v5: The Latest Evolution
LEED v5 was ratified by USGBC members in March 2025 and represents a significant evolution of the rating system. Key changes relevant to food waste include:
- •New prerequisite: "Planning for Zero Waste Operations" requires space for organics/food waste diversion
- •Lower thresholds: Waste diversion threshold reduced from 40% to 6%, making early-stage programs eligible
- •More points available: Up to 12 points for waste performance (vs. 8 in v4.1)
- •Organics program credit: Points for implementing new organics recycling/composting programs
Understanding TRUE Zero Waste Certification
TRUE (Total Resource Use and Efficiency) is a zero waste certification program administered by GBCI, the same organisation that certifies LEED projects. TRUE was designed as a complement to LEED, providing deeper focus on waste management.
While LEED addresses waste as one component of overall building performance, TRUE is dedicated entirely to waste reduction and resource efficiency. For operations with significant waste streams—like hotels, restaurants, stadiums, and corporate cafeterias—TRUE certification demonstrates leadership in waste management.
TRUE Certification Requirements
To achieve TRUE certification, facilities must:
- •Achieve a minimum 90% diversion rate from landfill, incineration, and the environment
- •Document and track all waste streams with detailed reporting
- •Develop and implement a comprehensive zero waste policy
- •Conduct regular waste audits to identify improvement opportunities
- •Train and engage employees in zero waste practices
TRUE Certification Levels
TRUE offers 81 total points across 15 credit categories. Certification levels are:
31-37
Certified
38-45
Silver
46-63
Gold
64+
Platinum
TRUE Credit Categories
The 15 credit categories in TRUE reflect a comprehensive approach to waste management:
The Food Waste Connection
Food waste represents a critical component of both LEED and TRUE certifications for any building with food service operations. Hotels, corporate offices with cafeterias, hospitals, universities, stadiums, and convention centres all generate significant food waste streams.
According to WRAP research, the average commercial kitchen wastes 8-12% of all food purchased. For a large hotel or stadium, this can represent hundreds of thousands of euros annually—and hundreds of tonnes of waste.
Why Food Waste Matters for Certification
- •Scale of impact: Food waste is often the largest single waste stream in hospitality and food service operations
- •Carbon footprint: Food waste contributes 8-10% of global greenhouse gas emissions (FAO data)
- •Diversion potential: Food waste can be composted or anaerobically digested, contributing to diversion rates
- •Prevention opportunity: Up to 75% of food waste is preventable, meaning source reduction is achievable
- •Financial benefit: Food waste reduction saves money while earning certification credits
The Business Case
Food waste reduction is one of the few sustainability initiatives that both earns certification credits AND improves the bottom line. Unlike some green investments that require trade-offs, reducing food waste:
- • Reduces food purchasing costs
- • Reduces waste disposal costs
- • Contributes to LEED and TRUE credits
- • Reduces Scope 3 carbon emissions
- • Supports SDG 12.3 commitments
LEED Credits for Food Waste
Food waste monitoring and reduction programs contribute to multiple LEED credits across different rating systems. The specific credits depend on whether you're pursuing certification for new construction or existing operations.
LEED v5 BD+C (New Construction)
MRp: Planning for Zero Waste Operations
PrerequisiteRequires providing dedicated space for organics/food waste collection and developing a zero waste operations plan. This prerequisite makes food waste infrastructure mandatory for all LEED v5 BD+C projects.
MRc: Waste Performance
Up to 12 pointsPoints awarded based on waste diversion rate. Food waste composting and source reduction contribute to overall diversion percentage. Higher diversion rates earn more points.
LEED v4.1 O+M (Existing Buildings)
MRc: Waste Performance
Up to 8 pointsPerformance calculated via Arc platform based on 12 months of waste data. Food waste diversion through composting or anaerobic digestion contributes to the overall score.
MRc: Purchasing - Food
VariableWhile focused on sustainable purchasing, this credit connects to waste reduction through better procurement practices that reduce spoilage and over-ordering.
Documentation Requirements
To earn LEED credits for food waste programs, you must document:
- •Total waste generated (by weight) over the performance period
- •Waste diverted from landfill (composting, AD, recycling, donation)
- •Waste sent to landfill or incineration
- •Hauler documentation confirming waste destinations
- •Zero waste policy and implementation evidence
TRUE Credits for Food Waste
TRUE certification offers multiple credits specifically relevant to food waste management. For facilities with significant food service operations, these credits can represent a substantial portion of the points needed for certification.
Compost (Re-earth) Category — Up to 7 Points
Credit 3 & 4: Compost Food Scraps
Up to 4 pointsPoints awarded for implementing food waste composting programs. Includes both pre-consumer (prep waste) and post-consumer (plate waste) food scraps.
Credit 7: On-site Compost Use
1 pointAdditional point for using compost from site for on-site landscaping or other purposes, creating a closed loop.
Reuse Category — Up to 7 Points
Credit 7: Animal Feed Program
1 pointPoints for donating suitable food waste to animal feed programs, diverting organic waste from composting to higher-value reuse.
Reduce Category — Up to 8 Points
Source Reduction Credits
VariablePoints for documented waste reduction at source. Food waste monitoring and prevention programs that reduce total waste generation contribute to these credits.
Supporting Credits
Additional TRUE credits that food waste programs support:
Total Potential Points from Food Waste Programs
A comprehensive food waste monitoring and reduction program can contribute up to 25-30 points toward TRUE certification—nearly enough for basic certification (31 points) from food waste alone.
Measurement Requirements
Both LEED and TRUE require documented measurement of waste streams. The specific requirements align with the Food Loss and Waste Protocol, the international standard for waste measurement and reporting.
What to Measure
- •Total food waste generated — weight in kg, tracked daily or weekly
- •Waste by category — prep waste, plate waste, spoilage (recommended but not always required)
- •Waste destination — composting, AD, donation, animal feed, landfill
- •Normalising metric — waste per cover, waste per occupant, or waste as % of food purchased
Measurement Methods
Acceptable measurement approaches for certification:
Direct Measurement
Weighing waste using calibrated scales. Most accurate method and preferred for certification. Can be manual (staff weigh bins) or automated (smart scales with automatic logging).
Waste Audits
Periodic detailed audits where waste is sorted, categorised, and weighed. Typically conducted quarterly or annually. Can supplement continuous measurement or serve as primary data source.
Hauler Data
Weight data from waste collection providers. Less granular than direct measurement but acceptable for overall diversion calculations. Requires documented hauler reports.
Documentation for Certification
Maintain records that demonstrate:
- •Measurement methodology and frequency
- •Scale calibration records (if using direct measurement)
- •Raw data logs (daily or weekly weights)
- •Hauler contracts and destination verification
- •Summary reports showing trends and diversion rates
- •Evidence of staff training on measurement procedures
Implementation Roadmap
Implementing a food waste program for certification follows a logical progression. Here's a roadmap based on typical project timelines.
Assessment Phase
Conduct a baseline assessment of current waste generation and handling practices.
- • Perform initial waste audit to establish baseline
- • Review current waste contracts and destinations
- • Identify certification targets (LEED level, TRUE tier)
- • Calculate gap between current state and target
Infrastructure Setup
Establish the physical and operational infrastructure for waste measurement and diversion.
- • Install measurement equipment (scales, bins, signage)
- • Set up organics collection infrastructure
- • Contract with composting/AD facilities
- • Implement data tracking systems
Staff Engagement
Train staff and build awareness to drive behaviour change.
- • Develop training materials and conduct sessions
- • Assign waste champions at each station/department
- • Create visual guides and signage
- • Establish feedback mechanisms
Measurement & Reduction
Operate the program and drive continuous improvement.
- • Track waste daily/weekly per established methodology
- • Conduct weekly reviews of data and trends
- • Implement targeted interventions based on data
- • Monitor diversion rates and adjust as needed
Documentation & Submission
Compile documentation and submit for certification.
- • Compile 12 months of performance data
- • Gather supporting documentation (hauler records, training logs)
- • Complete credit documentation templates
- • Submit through LEED Online or TRUE certification portal
Case Studies
The following examples demonstrate how food waste programs have contributed to green building certifications in hospitality settings.
Convention Centre Dublin
The Convention Centre Dublin, operated by Levy Ireland, implemented comprehensive food waste monitoring as part of their sustainability program. Results included:
- • 56% reduction in prep waste
- • €19,000 annual savings
- • Detailed waste data supporting sustainability reporting
The measurement methodology and documentation developed supports both LEED O+M waste credits and TRUE certification requirements.
Aviva Stadium
Aviva Stadium's food waste program demonstrates high-volume event catering waste management:
- • 52% reduction in food waste
- • Improved forecasting for variable-attendance events
- • Data-driven approach to kiosk-level production
The program provides documentation for TRUE certification credits in Zero Waste Reporting, Training, and Composting categories.
Getting Started
Ready to pursue LEED or TRUE certification with food waste reduction? Here are the recommended next steps:
Assess your current state
Conduct a baseline waste audit to understand current generation and diversion rates. This tells you how far you need to go.
Choose your certification target
Determine whether LEED, TRUE, or both align with your building's certification strategy.
Implement measurement
Establish consistent waste tracking that meets certification documentation requirements.
Drive reduction and diversion
Use data to identify opportunities and implement targeted interventions.
Document and submit
Compile your performance data and submit for certification credits.
Need Help?
FoodSight provides automated food waste monitoring that generates certification-ready documentation. Our systems track waste by category, calculate diversion rates, and produce reports aligned with LEED and TRUE requirements.
Request a consultationSources & References
U.S. Green Building Council
U.S. Green Building Council
United Nations
World Resources Institute
World Resources Institute