Once you have measured your purchases, production and waste, you will be able to identify the areas of improvements.

To achieve waste & footprint reduction as well as costs savings, here are a few suggestions:

• Buy adequate amounts of drinks and food (no over-purchasing)
• Review portions and plate sizes if you end up with regular leftovers
• Offer different portion sizes options and indicate serving sizes
• Offer kids menu to adjust the portion
• Allow your customers to bring their own containers for leftovers
• Design menus to optimise ingredients' usage (same ingredients used in different dishes, maximise the use of different parts...)
• Shrink your menu size to keep the Inventory levels low
• Include meat-free, dairy-free or plant-based menu
• Set up targets to increase the share of sustainable proteins and plant-rich foods in menus
• Encourage guests to choose more sustainable plant-rich options
• Source locally grown products. There are many other ways too, please refer to the below additional resources for useful checklists and possible actions.

Did you know that most of the vegetables we eat have secondary edible parts we usually throw away?

As mentioned in the solution "Measure & Monitor" above, using a Food Waste Tracking system or a Counter systems/ ERP can help you track your efforts.

You may ask the help of a consulting company to help you in this process.

More details on F&B Waste Management in the related Sub-Category.