Step-by-step guide to reducing food waste

Food is usually wasted in 4 ways

For businesses that sell food such as restaurants, bars, cafes, food trucks and pubs, food waste usually happens in these ways:

  • spoilage – when food is damaged or spoiled before being prepared for customers
  • preparation – when there are offcuts, spills or spoilage during cooking or preparation
  • plate waste ­­– when customers have leftovers
  • surplus waste ­– when prepared food is not sold.

This program will help you to identify the areas where food waste occurs the most in your business and develop an action plan to reducing it.

What you need

  • 4 x 20-litre buckets – to sort food waste
    As there are four types of food waste, at least four buckets are needed. The size (20L) is enough for most businesses. You may wish to adjust according to your needs.

    If you’re operating a takeaway venue, you may not have plate waste and will only need three buckets.
  • Sticker labels for buckets – to show the type of food waste to go into the bucket
  • Digital luggage or bathroom scale – to weigh the buckets of food waste
  • Progress checklist – print this to keep track of the steps you need to take
  • Food waste review tracker – print this to record daily results
  • Action plan – print this to list the next steps your business will take
  • A staff meeting or a notice – to inform key staff that you are focusing on reducing your food waste