- Create guidelines or implement a system to ensure that you only purchase what you need when you need it. This could include a “just-in-time” ordering system or a new purchasing policy.
- Look at production and handling practices and consider strategies for reducing prep waste including: improving knife skills of staff, purchasing pre-cut food, reducing batch sizes when reheating foods like soups or sauces, and training staff to reduce improperly cooked food.
- Consider secondary uses for excess food. For example, leftover bread can become croutons, excess rice can become fried rice, leftover fruit can be a dessert topping, and vegetable trimmings can help form a base for soups, sauces and stocks.
- Modify menus to increase guest satisfaction and reduce food left uneaten.
- Be cautious with garnishes. Even small garnishes quickly add up to a significant amount of food waste, so avoid using inedible or rarely eaten garnishes.
- Encourage guests to order or take only the food they can consume. Informational signs at buffet-style food service venues can get the message across.
Source: U.S. Environmental Protection Agency