How to Conduct a Food Waste Audit: Getting Started
Ongoing, consistent food waste tracking is the best way to identify opportunities, make adjustments and reduce food waste. However, a good first step on this path to prevention is a food waste audit. Typically conducted over a short period of time, an on-site audit involves weighing and tracking all waste to get a “snapshot” of the amount of waste generated.
There are two distinct types of food waste that need to be monitored separately: pre-consumer and post-consumer. Pre-consumer food waste is discarded by staff and within the control of the foodservice operator. This includes overproduction, trim waste, expiration, spoilage, overcooked items, etc. Post-consumer food waste is discarded by customers/guests after the food has been sold or served.
Start with auditing your pre-consumer food waste—it’s within the operator’s control, more actionable and has a higher potential for waste reduction.
LeanPath has a new e-guide that offers tips, tools and recommendations for conducting a pre-consumer food waste audit. Action-oriented checklists guide you from the planning stage through data review.
To get you started, the guide suggests you create a plan that outlines the following:
- Timing: Select the dates for your audit/decide how often to audit.
- Participants: Appoint a champion and determine who else will participate and their roles.
- Establish goals: Determine what you want to get out of the audit.
- Process: Select a data recording method and decide what you will measure.
- Location: Assess work flow to determine the most efficient audit location.
Learn more and download the e-guide in the LeanPath Food Waste Toolkit.
For more information about renting LeanPath’s automated food waste tracking system to conduct an audit, please contact us at email@example.com.