Food Waste Intelligence

Food waste is a significant challenge for kitchens everywhere, especially plate waste, which can account for more than 60% of an operation’s food waste. But reducing it is not out of reach. In a recent webinar presented by Leanpath in partnership with U.S. Foods, chefs Liz Howe, Ben Murphy, and Robb White shared practical, field-tested interventions to tackle plate waste effectively. Here's a breakdown of their insights and strategies:

Why plate waste happens

There are three main reasons plate waste occurs:

1. Diners take too much food.
2. Diners are served too much food.
3. Diners don’t like the food.

Each of these causes can be addressed through targeted interventions, helping kitchens become more sustainable while optimizing costs and enhancing the dining experience.

1. Diners take too much food

To reduce plate waste from diners taking more than they can eat, consider these strategies:

Make it Harder to Overload Plates

• Reduce Plate Size: Studies show that smaller plates can reduce food waste by 20%. The smaller surface area limits how much food diners can take.
• Go Trayless: Research also indicates that trayless dining can decrease plate waste by 30%. Without trays, diners are less likely to overload.

Rethink Serving Tools

• Use smaller ladles, scoops, or squeeze bottles to ensure servings are appropriately portioned.
• Offer pre-portioned options for items like sandwiches, pizza slices, or sides, as seen with successful initiatives by Leanpath partners such as the University of Nebraska.

Inform and Guide Diners

• Offer Samples: Allow diners to try small portions before committing to a full plate. This is particularly effective for new or unfamiliar dishes.
• Provide Clear Messaging: Use friendly signage or verbal communication to encourage diners to take only what they can eat and assure them they can return for seconds.

2. Diners are served too much food

When the issue is portion sizes, kitchens can adjust their processes to avoid overserving:

Train Staff on Portioning

• Clearly define and communicate portion sizes. Use charts, training sessions, or visual aids to ensure consistency.
• Equip staff with the right tools, like portion-specific ladles and bowls, to make portioning easier and more accurate.

Offer Portion Choices

• Provide diners with half-portion options to better meet their appetites.
• Design menus that include a variety of portion sizes to accommodate different preferences.

Engage Diners Directly

• Encourage dialogue during service to clarify portion preferences. Staff can ask questions like, “Would you prefer a smaller portion to start?” to prevent over-serving.
• Use language that frames the choice as a way to support sustainability, such as, “Let’s start small, and you’re welcome to come back for more.”

3. Diners don't like the food

No chef likes to think their food is the problem, but addressing diner preferences is key to reducing waste:

Provide More Information About Dishes

• Detailed Menu Descriptions: Use descriptive language to communicate flavor profiles, preparation techniques, and spiciness levels. 
• Visual Cues: Incorporate spiciness scales or other indicators to set expectations.

Involve Diners in Menu Development

• Work with diner councils, focus groups, or surveys to understand their preferences and ensure menu items are appealing.
• Regularly update menus based on feedback to include more popular and recognizable options.

Spot Check Returned Plates

• Analyze what’s coming back uneaten to identify problem dishes or portioning issues.
• Use this data to refine menus and adjust preparation methods, as seen with East Carolina University Medical Center, which reduced waste significantly by addressing specific issues with breakfast orders.

A holistic approach to plate waste reduction

The key takeaway from the webinar is that reducing plate waste requires a comprehensive approach. By combining behavioral strategies, clear communication, and ongoing data analysis, kitchens can make significant progress. Not only does this lead to cost savings and a smaller environmental footprint, but it also enhances the overall dining experience.

To learn more about tools and strategies for food waste prevention, reach out to Leanpath here.

Let’s work together to create more sustainable, efficient kitchens—one plate at a time.

Watch the full webinar and learn more from Leanpath chefs about targeting food waste.