Did you know?
Each year, the foodservice sector discards 1.1 million tonnes of food, with 75% of it still being edible, resulting in a financial loss of £3.2 billion (Guardian of Grub 2025).
Unlock your menu to reduce food waste
Food waste management support & guidance
Food waste is a significant issue in the foodservice industry, impacting both the environment and your bottom line. Every discarded ingredient or uneaten plate represents lost revenue and increased disposal costs. As environmental awareness grows among consumers, more people are making conscious choices about where to eat and drink based on an operator’s commitment to sustainable practices. By implementing effective waste reduction strategies, restaurants and commercial kitchens can enhance profitability, operate more sustainably and increase customer satisfaction.
Best strategies to reduce food waste in you kitchen
Our culinary development chef, Adam Denny, has outlined his tips and tricks to help you improve inventory, optimise food preparation and reduce waste without compromising on quality!
Smart purchasing & inventory management
Food waste starts before the food order is even completed so managing inventory effectively is one of the most crucial steps!
To prevent overstocking and unnecessary spoilage, track your inventory in real-time through management software or regular manual checks. Using the First-In, First-Out (FIFO) system and clear labelling can also minimise waste.
While bulk buying can be cost-effective, it should only be done for items with a long shelf life or proper storage capacity. Regular stock audits improve purchasing decisions and reduce unnecessary waste. Additionally, cross-utilising an ingredient across multiple dishes ensures they are used efficiently before expiring. Here are some examples
Cheese
Could the cheese slice you use for burgers be used as a sandwich filling or in a chicken schnitzel cordon bleu.
Sauces
Repurpose your sauces across your menu. Why not use you tomato base in pasta, soups, pizza or mix with premium flavours to create quality dips
Buns
Can your burger bun double as a pretzel bun for gourmet sandwiches
Make friends with your freezer
Think strategically and prioritise items that defrost quickly so you can get food on the plate fast during busy service. For example, a block of frozen mac & cheese may take a while to prepare while frozen burgers are designed to be cooked in minutes so are always a good option to have available.
If you have surplus and the space, freezing is also a great way to cut down on your food wastage. Don’t forgot to label and date everything to keep your stock organised and ensure nothing goes to waste.
Portion control: Reduce waste without reducing satisfaction
Streamline your menu
Reduce your menu size where you can. The bigger the menu you have, the more stock you have to hold and potentially lose. A large menu also leaves more room for mistakes to be made, especially when your team is under pressure during busy service.
Consistent servings
Potion control helps to reduce unnecessary food waste. Tools like measuring cups and scales can ensure there is consistency across servings every time. Not only improving quality but controlling waste.
Flexible portion sizes
Offering a variety of portion sizes gives customers the freedom to choose what suits their appetite. Get creative with small plates or “lighter bites” for those with smaller appetites. This simple choice helps to enhance the dining experience and cuts down on plate waste.
Monitor leftovers
Pay attention to what’s left on the plate. If uneaten food is piling up, it’s time to tweak your portion sizes to match customer appetites more accurately.
Learn how to creatively repurpose surplus ingredients in our recent blog Fermented Food: Turning Surplus into Substance.
Plating is important
Get creative and explore different plating techniques to make your dishes irresistible! A well-presented meal isn’t just more appealing but it encourages customers to clear their plates, cutting down on leftovers and waste. After all, we eat with our eyes first!
Caterer’s Campus Interested in learning more about sustainability?
Caterer’s Campus is our free eLearning platform to support your team’s learning and development anytime, anywhere and on an device. With over 30 expert-written modules covering a wide variety of topics impacting the foodservice industry including modules focused around sustainability
- Understanding sustainability
- Environmental awareness
- Reducing food waste
- Plus over 20 other modules on topics such as profitability, specialist diets, menu planning and more
Creative ways to repurpose surplus ingredients
Don’t let your leftovers go to waste! Finding innovative ways to repurpose surplus ingredients can significantly cut down on food waste. Here are some examples:
Vegetable scraps
Don’t bin these instead use them in stocks, broths or sauces for extra flavour. Why not pickle leftover vegetable for a twist.
Stale bread
Turn stale bread into crotons for salads and soups or blend it into breadcrumbs for coatings and toppings
Overripe fruit
Using fruit which is overripe in smoothies or freeze it for later use. Use in jams, compotes or syrups for desserts and drinks . Mash into batters for muffins, pancakes or banana bread.
Food waste matrix
There is now more focus on reducing food waste than ever before. Our Culinary Development Chef, Paul Tunnicliffe, has put together a food waste matrix to inspire chefs and help reduce the most commonly wasted ingredients. The matrix provides meal ideas that are both delicious and effective in ensuring ingredients do not go to waste.
Too Good to go
A mobile app that connects consumers with restaurants, cafes, and grocery stores offering surplus food at discounted prices, helping reduce food waste.
Olio
A food-sharing app that allows individuals and businesses to give away surplus food and household items for free to their local community.
Neighbourly
A platform that connects businesses with local charities and community groups, redistributing surplus food and resources to those in need.
FareShare
A UK-based charity that takes surplus food from the food industry and redistributes it to charities and community organizations to help feed those facing food insecurity.
Explore our corporate charity page to find out more.
What is Bidfood doing about food waste and sustainability? Positive force for change
To discover how Bidfood is leading the way in sustainability and supporting our customers with their own sustainability goals, visit our sustainability webpage. Here you’ll find detailed information about the policies, initiatives and commitment to drive positive change.
- Customer factsheets
- Sustainability report
- Carbon roadmap
Food waste recipes support
Say goodbye to food waste and hello to delicious meals. Discover some of our favourite ways to use up your ingredients with our simple and easy-to-follow recipes:
Optimise food preparation & storage
Proper food preparation and storage techniques are key to extending the shelf life of your ingredients and reducing waste. Simple steps like using airtight containers, setting the correct temperatures, and staying on top of expiration dates can make a big difference.
By implementing clear labelling and rotation systems, you can ensure that older ingredients are used first, cutting down on expired products. Plus, vacuum sealing is a fantastic way to preserve food for longer while maintaining its quality.
Finally, equip your team with the knowledge of the best food storage practices to keep ingredients fresh. Need support with training your team? Our eLearning platform Caterer’s Campus has you covered. Discover here.
Frequently asked questions
Why is reducing food waste important?
Food waste isn’t just bad for our planet but its also bad for business. Every scrap of food that gets thrown in the bin is money down the drain. By reducing food waste you can save on costs, run a more efficient kitchen and appeal to customers who care about sustainability.
What are the main causes of food waste in foodservice businesses?
Food waste in foodservice happens for a variety of reasons these include over-ordering, improper storage and ineffective inventory management. Poor menu planning is another major factor, leading to excess stock that goes unused and oversized portions that result in unnecessary leftovers. A lack of staff training on food storage, portioning and waste management can also make the problem worse.
How does menu planning help reduce waste?
Menu planning reduces food waste by ensuring ingredients are used efficiently across multiple dishes, preventing excess stock from going unused. A well-planned menu also helps streamline inventory, so you only order what you need, reducing the risk of spoilage. Additionally, by designing portion sizes carefully, you can minimise plate waste while still keeping customers satisfied.
How can I reduce food waste in my kitchen?
Reducing food waste starts with proper inventory management, make sure to track stock levels, use the First-In, First-Out (FIFO) method and store ingredients correctly to extend their shelf life. Train your team on food storage and portion control, and get creative with repurposing surplus ingredients. Freezing leftovers, offering flexible portion sizes and monitoring plate waste can all help cut down on unnecessary waste.
How can portion control help minimise waste?
Portion control prevents excess food from being left on plates. Using measuring tools and offering different portion sizes ensures customers can order to accommodate to their appetite reducing any leftovers. Regularly reviewing plate waste can help fine-tune serving sizes.