Food waste is a big problem in commercial kitchens. It costs money, harms the environment, and adds to landfill waste. In fact, food waste accounts for a significant portion of global greenhouse gas emissions.
But the good news? Reducing food waste isn’t just possible—it’s easy when you have the right strategies in place.
If you want to cut down on waste, save money, and run a more efficient kitchen while reducing your environmental impact, here are 10 smart ways to do it.
1. Plan Your Menu Smartly
A well-planned menu means less waste. Use seasonal and local ingredients so they stay fresh longer, and source from farmers' markets to get fresh produce.
Create dishes that share similar ingredients to prevent food waste and avoid buying excess food. Also, introduce daily specials to use up extra stock before it spoils.
When planning meals, consider using imperfect produce that might not look perfect but is still fresh and edible. Develop a meal plan, such as weekly meals, that reduces food spoilage by ensuring every ingredient has a purpose. This approach not only helps conserve resources but also reduces food production waste and lowers greenhouse gas emissions.
Smart menu planning prevents food waste at the source and ensures valuable resources are used efficiently.
2. Order Only What You Need
Over-ordering leads to food loss, waste, and unnecessary costs.
Keep track of what sells and adjust your orders accordingly.
Work with suppliers who offer flexible ordering options so you don’t have to buy in bulk unless it makes sense.
Using a shopping list when ordering helps prevent food waste and ensures your food supply remains efficient.
Keeping an accurate inventory helps avoid ordering too much.
Regularly check stock levels and use stock rotation to prevent spoiled produce and wasted food.
Ordering only what you need also helps minimise packaging waste, which further reduces environmental impact.
3. Store Food Properly
Proper food storage keeps food fresh and prevents spoilage. Label everything with date labels and use the “First In, First Out” (FIFO) method—older items get used first. Keep your fridge and freezer at the right temperature to prevent food spoilage and reduce food loss.
Follow storage tips for different foods, including packaged foods, fresh produce, and imperfect produce, to extend their shelf life. Store food in airtight containers to prevent moisture exposure and keep dry goods in a cool, dark place to avoid premature spoilage. By implementing these storage strategies, you can significantly reduce food waste and conserve natural resources.
4. Train Staff on Waste Reduction
Your team plays a big role in cutting down on wasted food. Teach them about portion control, proper food handling, and smart storage methods. Encourage a kitchen culture where reducing food waste is a priority.
Staff should also be trained to identify edible food that may appear past its prime but is still safe for human consumption. This includes using vegetable scraps for soup stock, incorporating leftover ingredients into new dishes, and preparing food with precision to minimise food loss. By properly training staff, you help conserve valuable resources, save money, and reduce environmental impact.
5. Monitor and Track Waste
Keep an eye on what’s getting thrown away. Australians throw out huge amounts of food daily, much of it avoidable. By tracking waste, you can pinpoint problem areas and make adjustments to reduce food waste in your kitchen.
Use a waste log or tracking app to identify patterns. If you’re always tossing out the same ingredients, adjust your ordering or portion sizes to fix the issue. Tracking food waste helps understand food usage trends and minimises environmental impact by reducing greenhouse gas emissions.
Monitoring waste also helps pinpoint where food spoilage is happening in the food supply chain. By assessing waste data, you can adjust your food shopping habits and implement strategies to save money and prevent food waste before it happens. Regular tracking ensures resources are used efficiently, and food waste accounts are kept to a minimum.
6. Get Creative with Leftovers and Scraps
Many leftovers and food scraps can be turned into something delicious.
Use vegetable scraps for soup stock, stale bread for croutons, and extra meat for staff meals or lunch specials.
Repurposing uneaten food ensures edible food is not wasted and supports a more sustainable food system.
Consider making stir-fries, casseroles, or stews that incorporate a variety of leftover ingredients.
Find creative ways to use food scraps in dishes that enhance flavour and texture.
Cooking smartly ensures every part of the food produced is utilised, reducing food waste and saving money in the long run.
7. Offer Flexible Portion Sizes
Not every customer wants the same portion size. Offer smaller portions or let customers choose add-ons instead of automatically including sides. This helps reduce plate waste and ensures food produced for meals is fully consumed.
Providing different portion options encourages customers to take only what they can eat, which reduces uneaten food and food waste. It also lowers costs associated with excess food and packaging waste, contributing to a more environmentally friendly operation.
8. Donate Surplus Food
If you have excess food that’s still safe for human consumption, donate it! Partner with local food banks or food rescue organisations to share surplus food instead of throwing it away. Many local governments have initiatives to support food donations.
Make sure to properly store donated food and follow food safety regulations to ensure quality. Donating surplus food not only prevents wasted food but also helps those in need while reducing the environmental impact of food disposal.
9. Compost and Recycle
Some waste is unavoidable, but you can still handle it responsibly. Set up a composting system for food scraps, spoiled produce, and vegetable peels. Work with waste management companies to recycle oil and packaging materials.
Switching to biodegradable packaging instead of plastic also helps reduce packaging waste and supports a more sustainable food system.
Composting reduces carbon dioxide emissions and helps cut down on the potent greenhouse gas methane (which contributes to climate change) produced by food waste in landfills. It also returns valuable nutrients to the soil, supporting a more sustainable food system. Recycling materials like cardboard and glass further reduces waste and conserves natural resources.
10. Use Smart Commercial Kitchen Equipment
Technology can help reduce waste! Use smart fridges that track expiry dates, portioning tools to serve the right amount, and precision cooking equipment to avoid overcooking.
Investing in smart kitchen tools makes waste reduction easier and more efficient. These tools help track food usage, ensuring that kitchens only produce food in the right quantities, preventing excess and wasted food
At Industry Kitchens, we know that the right equipment plays a huge role in reducing food waste. Smart commercial kitchen equipment helps businesses optimise food shopping, preparation, and production to prevent food waste and conserve valuable resources. Automated portioning systems can also minimise excess food production, helping kitchens run more sustainably and efficiently.
Conclusion
Cutting down food waste doesn’t just save money—it makes your kitchen more sustainable and efficient. Start with small changes, involve your team, and make waste reduction part of your daily routine.
Every step counts in reducing greenhouse gas emissions, saving valuable resources, and supporting an environmentally friendly food system. Before you know it, you’ll be running a greener, smarter kitchen!
Frequently Asked Questions
What is the best solution for food waste?
The best solution is to prevent food waste before it happens. Smart menu planning, proper food storage, and tracking waste help reduce unnecessary disposal. Using smart kitchen equipment can also save time and improve efficiency in food preparation.
Why is food waste a big problem in commercial kitchens?
Food waste is costly and harms the environment. One-third of all food produced globally goes to waste, contributing to greenhouse gas emissions. In commercial kitchens, waste leads to higher expenses, inefficiency, and lost resources that could have been used better.
What are 5 things you can do to reduce waste?
Here are the most common ways on how to reduce food waste:
Plan menus carefully to use ingredients efficiently.
Store food properly to prevent spoilage.
Train staff on portion control and waste reduction.
Repurpose leftovers into new dishes.
Donate edible food to food rescue organisations.
What are the main causes of food waste in restaurants and catering businesses?
Over-ordering, improper storage, large portion sizes, misjudging customer demand, and misunderstanding of date labels all contribute to food waste. Poor inventory management and lack of staff training also increase food spoilage and disposal.
Are there laws about food waste disposal in Australia?
Yes, Australia has food waste regulations, including local government rules on waste disposal and initiatives promoting food donations. Some states have landfill bans on organic waste, encouraging composting and recycling to reduce environmental impact.
