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- Serve the correct portion sizes based on your need
- Don’t over-order on food or overstock your store cupboards- this can encourage staff to cook food simply because it is there
- Use digital ordering systems which can cut down on over-ordering
- Track sales data on your retail offer to see what people are ordering, then only order those items and not the unpopular items
- Record all your food waste and amend production levels accordingly
- Look at your demographic- having a clear picture of the communities and special diets you are catering for can help you feed people what they want, therefore reducing food waste
Source: Michael Sharp, Supply Chain NHS