A step‑by‑step guide to measuring food waste and identifying hotspots using a simple, manual audit process. This practical guide walks kitchen teams through a 5‑step manual food waste audit to identify where waste occurs and inform targeted reduction strategies. Includes a food waste log sheet to support consistent measurement and action.  

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.  

This strategic roadmap framework helps hospitality brands align vision, goals, and initiatives across measurement, prevention, donation, and training—creating a clear path to reducing food waste at scale.