Identifying food waste hotspots prepares your team to make an impact.  This guidance outlines a 5-step journey for conducting manual measurement and includes a food waste log sheet. Whether due to overproduction or excess trimming, conducting an audit helps identify your food waste hotspots to guide your team’s decision on intervention strategies that will reduce your carbon footprint.  

In hospitality and food service, staff huddles play a crucial role in running a smooth ship. Recent studies show that ~74% of employees find their jobs more fulfilling when they can make a positive impact on environmental and social environmental issues. These cards offer bite-sized talking points and activity ideas. Use them to define your food philosophy, explore upskilling, set goals, and more! To get started on using the huddle cards: – Work with leadership to determine the top 3 topics to introduce. – Select a timeframe to introduce selected topics. *Please note that these resources are free to be adapted to your brand’s design guidelines.  

Visualizing success can help align your property or brand behind goals. This strategic roadmap framework helps a property or brand create a vision and mission to prevent food waste. It also maps key initiatives to across sales, training, donation and measurement ensuring you have a comprehensive approach to food loss and waste reduction and prevention. Congratulations, you are now one step closer to reducing food waste by 50% by 2030!