The food industry faces a significant challenge: one-third of all food produced globally goes to waste, according to the UN Food and Agriculture Organization. For businesses, this represents both an ethical concern and a financial opportunity. With strategic approaches, companies can reduce waste, improve profitability, and appeal to environmentally conscious customers.

1. Implement Smarter Tracking Systems Food waste often occurs invisibly through over-ordering, spoilage, or inconsistent portioning. Digital inventory management tools, including AI-powered solutions like Shelf Engine and Winnow, can analyze sales patterns to optimize purchasing and reduce excess inventory.

2. Redesign Your Menu with Waste Reduction in Mind

    • Cross-utilize ingredients across multiple menu items
    • Feature imperfect produce in creative dishes
    • Offer flexible portion sizes to reduce plate waste

3. Train Staff in Waste Reduction Practices Consistent training can significantly impact waste reduction:

    • Use standardized measuring tools for consistent portioning
    • Implement proper food storage techniques (e.g., storing herbs appropriately)
    • Use clear dating systems on all stored items (specific “Use By” dates rather than preparation dates)

4. Establish Food Donation Partnerships Platforms like Too Good To Go and Olio connect businesses with surplus food to consumers and charitable organizations. Many regions offer tax incentives for food donations that meet safety requirements.

5. Compost Unavoidable Food Waste When food waste cannot be prevented or redirected, composting provides an environmentally preferable alternative to landfill disposal. Commercial composting services are available in many areas.

6. Engage Customers in Waste Reduction

    • Offer end-of-day discounts on remaining fresh items
    • Encourage customers to take leftovers home
    • Provide transparency about your waste reduction efforts

7. Conduct Regular Waste Audits Systematically examining what’s being discarded helps identify specific problem areas and opportunities for improvement. Regular monitoring of waste streams can inform menu planning, purchasing decisions, and staff training needs.

By implementing these evidence-based strategies, food businesses can make meaningful progress in reducing waste while potentially improving their bottom line.