Sometimes, I genuinely wonder if management decisions to implement sustainability and waste are followed through. I have noticed this with vegetable oil and waste vegetable oil. Filtering, oil temperatures, scientific oil change methods, and fryer cleaning are a few areas that must be improved. One can only imagine how much the cost to produce soy and canola oil, oil change frequency, and the use of trucks to pick up waste vegetable oil. The numbers must be staggering. The process must start from the top.

Let the team understand that when they are excessive in their production of food and the food does not end up on the guests' tables, they are throwing their own salary and potentially career paths away. When they cannot do it, they will not be able as a leader, teach their future colleagues and team.

Food waste is a significant issue, with 40% of the food grown worldwide never reaching a plate. To cultivate a culture that minimizes food waste, begin with the basics, such as creating standardized recipes that are not only used for costing but also enable consistent execution. Additionally, providing your team with the tools to execute will ensure the culture is sustainable.

Unfortunately the numbers don’t lie ! In third world countries it’s a logistics and processing problem getting the food to market!! If we could solve the issues in the USA and update the supply chain in third world countries that would mean the end of hunger and famine globally!!

One thing I have found the most helpful is educating my team on how waste and I created a production sheet with a 90 day goal of reaching our target.

Food waste is definitely tossed money, because you can't use it. Create a monotoring a system to check quality of product receiving, storage, preparation and final execution, finding what is sales more or less adjust your core menu, creating specials dishes to be sold with the same ingredients of other recipes here you have the option to reduce food waste because with the ingredients you have in your inventory you able to create multiple dishes to sell, but the most important is to educate your front of the house to sell your specials dishes, doing line up with your front of the house members and show case your specials, can engage them to try new flavors and you can also see the knowledge your front of the house has in food taste.

Simple Planning , Tracking and Accountability are three large components in managing food waste. Understand your waste streams, including their sources, types, quantities, and destinations. Include food waste protocols and targets in department policies, job descriptions, and employee performance reviews.

One thing I’ve found helpful it’s cross utilizing items in the menu, it helps rotating items and not having sitting long enough on any shelf. That’s when creativity comes to play, there are ways to transform “waste” into another product (pickling, candying, dehydrating, confit, stocks, etc) Requires proper training of the staff and keeping in mind to always minimize waste! All the above options are also necessary.