Link reduction in waste to an incentive for the chefs or better still if it can be budgeted alongwith the food cost so there is a way to track and plan the production. In the end it is how much is produced for an anticipated business, rest will be a waste so having a strong method of production planning will help.

Start by educating your team on the importance of food waste reduction, both environmentally and financially. Share statistics and real-world examples of how much food waste costs the business and its impact on sustainability. For example, you could run a workshop or show data that highlights how reducing waste can positively impact the bottom line. Involve the Team in Problem solving. Engage your team in discussions and invite their input on potential solutions. Lead by Example, Demonstrate your commitment to reducing food waste by incorporating these practices into your own work. When team members see leadership actively participating in the initiative, it reinforces the importance of the changes. Then and there we can solve the problem

1.Listen to Concerns: Hold meetings or one-on-one conversations to understand the specific concerns and reasons behind the resistance. 2. Highlight Benefits: Clearly explain the benefits of food waste reduction, such as cost savings, environmental impact, and potential for positive publicity and also share data. 3. Involve the Team- Involve the team in the planning and decision-making process. Encourage them to contribute ideas and solutions. 4. Lead by Example 5. Communicate Effectively-Maintain open and transparent communication throughout the process. Keep the team informed about progress, challenges, and successes. 6. Monitor and Adjust- Establish a feedback loop to continuously gather input from the team and make necessary adjustments.

For me is all about, investing a lot of time on training on processes and make the team understand the impact of the wastage, not only in financially term but human wise, energy wise. - Raise awareness that the products are limited and only part of the planet can access. Do an annual calculation by showing big amount for a bigger impact on the team mind - Training on reinforcing knowledge in term of process and especially being accurate on a weight of every single ingredients that compose one pastry item for example ( Chocolate plated dessert) - Make understand that the waste of budget could be use to purchase new equipment. There is so many more examples which can help

When the team is hesitant about any new practices,- - The innovation and creative approach is very common in any industry to achieve its common organisational goal apart from keeping and standing out the curve specially in culinary management where every one dives down to create something unique for improving the operating standards. - Before implementing new procedures and policies it has to be introduced to the team explaining it's importance and credibility to the operation simplifying the process and better results which further can be implemented gradually over the period of time. - One needs to assess the core reason of the colleagues towards its hesitation before pushing them on the colleagues. Every new procedure needs time.