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Monitoring your food waste will help you to identify where food is being wasted and how much this may be costing your business.
The Progress checklist will help you keep track on the next steps to take.
The longer you spend on it, the more accurate the data will be.
Do your review on days when customer numbers are not too low or not too high. This will give you a good average.
Make it easy for the staff to put food in the right buckets. For example:
Make sure that staff who will be using the buckets to sort food waste know what needs to be done.
This will usually include staff who may come across:
Explain the difference between the four types of waste.
Show them where the buckets are.
Let them know that the food waste must be sorted correctly during the review and that buckets will be weighed at the end of the day.
Record the results on your Food waste review tracker. List the food that is usually wasted, for example: bread, salad, offcuts or pastries.
Dispose of the food waste as you usually would.
Using the tracker, tally the totals for each bucket. You should now be able to see where food waste is occurring most.
Ask a staff member to be your ‘Zero Waste Champion’. They can be the one to make sure food is sorted properly, weighed and recorded every day.