How can you manage food waste and save costs?

1 Assess your food waste

The first step to manage your food waste is to measure and monitor it. You need to know how much, what, when, where, and why you are wasting food, so that you can identify the sources and causes of the problem. You can use tools such as food waste audits, inventory tracking, portion control, and waste tracking software to collect and analyze your food waste data. By doing so, you can set realistic goals and targets, and track your progress and performance.

2 Prevent food waste

The second step to manage your food waste is to prevent it from happening in the first place. You can do this by improving your planning, purchasing, storage, preparation, and service processes. For example, you can plan your menus and orders based on your customer demand, seasonality, and availability of ingredients. You can also buy from local and sustainable suppliers, store your food properly to extend its shelf life, use FIFO (first in, first out) method, and train your staff on how to handle and prepare food safely and efficiently. Additionally, you can offer your customers options such as smaller portions, take-away containers, or sharing plates, to reduce the amount of food left on their plates.

3 Reuse food waste

The third step to manage your food waste is to reuse it as much as possible. You can do this by finding creative ways to use your leftover or surplus food, such as making soups, sauces, stocks, or compost. You can also donate your edible food to charities, food banks, or community groups, who can distribute it to people in need. This way, you can not only reduce your food waste, but also support your social responsibility and reputation.

4 Recycle food waste

The fourth step to manage your food waste is to recycle it if you cannot reuse it. You can do this by separating your organic and inorganic waste, and disposing of them in the appropriate bins or facilities. You can also use technologies such as anaerobic digestion, composting, or biodiesel production, to convert your food waste into useful products such as biogas, fertilizer, or fuel. By doing so, you can reduce your environmental impact and generate additional income or savings.

5 Review your food waste

The fifth step to manage your food waste is to review it regularly and continuously. You need to evaluate your food waste management practices, and identify the strengths and weaknesses of your system. You can use tools such as feedback surveys, audits, reports, or benchmarks, to measure and compare your results and performance. By doing so, you can celebrate your achievements, learn from your mistakes, and make adjustments and improvements as needed.

6 Educate your staff and customers

The sixth and final step to manage your food waste is to educate your staff and customers about the importance and benefits of reducing food waste. You can do this by providing training, guidance, and incentives to your staff, and encouraging them to follow your food waste policies and procedures. You can also communicate with your customers, and inform them about your food waste initiatives, goals, and achievements. You can use tools such as signage, labels, menus, or social media, to raise awareness and engagement among your customers. By doing so, you can create a culture of food waste reduction, and foster loyalty and trust among your stakeholders.

7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?