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Food Waste Logs: What Gets Measured Gets Saved

Did you know that utilizing a waste log can help identify savings opportunities by tracking each wasted item with weighed amounts and associated costs? Recently, Foodbuy’s Culinary Solutions completed consults with 59 limited serve properties and found that an astounding 65% did not have waste controls in place. Focusing on waste reduction can have an immediate impact and cost savings!

What does a Waste Log measure?

  • Production Waste – Production Waste, also known as trim waste, is food that is thrown out at the beginning of the production process prior to cooking or service. The majority of production is generated in the morning during station set up or prep for the next day. Example: Vegetable peelings or ends and protein trimmings.
  • Over Production – Over-production waste is food that has gone through production—cut or cooked and ready to serve—but goes unused. Example: Over-production of scrambled eggs, green beans or French fries that have to be tossed out at the end of a meal service.
  • Unused/Out-of-Date Inventory – Unused or out-of-date waste refers to items that have expired, spoiled or are overcooked. The products in this category will typically be foods that have been stored in a freezer, walk-in box or stock room that may be overlooked. Example: Leftover stuffed peppers stored in the walk-in box on Monday, but need to be disposed of on Friday for quality and taste concerns.

Click here to download a sample waste log template from the EPA.

Waste log education is one of the many ways Foodbuy’s Culinary Solutions team can help to you drive operational efficiencies. For more information, visit the Culinary Solutions page.

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