Conduct a Food Waste Audit

• Track food waste for 1 week (separate bins for prep waste, plate waste and spoiled food).
• Weigh or count waste daily and use photos or logs to document.
• Record what’s being wasted most often and in what quantities.
• Review results to find “hotspots” – common causes like over-prep, unpopular meals, or oversized portions.
• Use findings to improve ordering, menu planning, or serving practices.

 Download our Waste Audit Toolkit for easy templates.