Your business throws away food every night. What if that waste became a tax deduction?
Every restaurant, grocery store, and cafeteria generates surplus food daily. Throwing it away costs you money — in waste disposal fees, lost inventory value, and missed tax deductions.
The average restaurant wastes $10,000-$25,000 in food annually. That's money in the dumpster.
Food donations are tax-deductible. Every pound you throw away is a deduction you didn't take.
Waste hauling fees average $300-600/month for restaurants. Donating reduces your waste volume.
At end of shift, scan surplus items with your phone camera. Takes 60 seconds.
A local food bank sees your donation and claims it. They arrange pickup.
Pantry generates a tax-deductible donation receipt with fair market value. Download anytime.
Your accountant applies deductions at tax time. You save money. Your community gets fed.
See how much your business could save by donating surplus food
$4,160
Annual donation value (FMV)
$998
Est. annual tax savings
$83
Est. monthly savings
$4,990
Est. 5-year savings
Upper estimate. This assumes the full fair-market value is deductible. Under IRC §170(e)(3), a business’s deduction is generally its cost basis plus half the appreciation, capped at twice cost basis — often less than full FMV. Your actual deduction depends on your cost basis and bracket.
Estimates based on USDA commodity pricing. Consult your tax advisor for your specific situation.
The Tax Code’s Best-Kept Secret
Up to twice the cost basis of donated food
For qualifying businesses, the deduction for food donations can exceed the standard charitable deduction. Food must be “apparently wholesome,” donated to a 501(c)(3), and used for the care of the ill, needy, or infants.
Pantry handles the documentation. We generate receipts with everything your accountant needs.
Source: Internal Revenue Code § 170(e)(3); IRS Publication 526
End-of-night surplus, prep overages, cancelled catering orders
50 lbs/week ≈ $2,000/year saved (est.)
Near-expiry items, damaged packaging, seasonal overstock
200 lbs/week ≈ $3,500/year saved (est.)
Daily surplus from employee dining, event leftovers
100 lbs/week ≈ $2,000/year saved (est.)
Post-event surplus that would otherwise be discarded
75 lbs/week ≈ $3,000/year saved (est.)
Questions? Contact our business team: partners@pantrydonate.com