Do you have a clear food waste policy shared widely among your staff?
1 out of 10
Do you measure your food waste in kg per cover on a daily basis?
2 out of 10
Have you trained your staff on WHY food waste is an issue and asked them to share ideas?
3 out of 10
Do you have a food hygiene certification in place (e.g., SQF, HACCP)?
4 out of 10
Do you regularly explore ways to reuse peels, scraps, and offcuts?
5 out of 10
Do you incorporate soon-to-expire ingredients into daily specials offered to guests?
6 out of 10
Do you actively engage and inspire customers to reduce plate waste?
7 out of 10
Do you monitor portion sizes and observe what comes back on the plate?
8 out of 10
Do you regularly donate excess food to those in need?
9 out of 10
Do you compost food waste to reduce environmental impact?
10 out of 10
