Outlined are four key strategies for restaurants to manage food waste: tracking waste, managing inventory, simplifying menus, and educating staff. By monitoring waste, restaurants can identify problem areas and take targeted actions. Effective inventory management ensures that ingredients are used before they spoil, reducing unnecessary waste. Simplified menus reduce the variety of ingredients required, thus minimizing waste. Educating staff about the importance of reducing food waste helps create a culture of sustainability within the restaurant. These strategies, while practical and impactful, require consistent effort and commitment from the entire restaurant team. Training and raising awareness among staff are crucial to integrating these practices into daily operations.

https://www.qsrmagazine.com/story/four-ways-restaurants-can-reduce-food-waste-in-2025/