Tracking What You Toss: Waste Logs Matter

Food waste logs are powerful tools that track exactly what and why food is discarded in kitchens. Logging waste by type, amount, and cause reveals patterns, enabling targeted waste reduction strategies that cut costs and boost sustainability.​

How Waste Logs Work

• Record in real time: Staff log waste at the point of discard—what, how much, when, why, and how disposed.​

• Categorize waste: Prep scraps, spoilage, overproduction, plate waste to pinpoint hotspots.​

• Weigh or measure: Use scales or volumetric containers for accuracy.​

• Analyze trends: Identify recurring issues like frequent spoilage or portion errors.​

Benefits

• Optimize purchasing: Adjust orders to avoid overbuying.​

• Improve prep and storage: Tune processes to minimize spoilage.​

• Enhance accountability: Real-time logging discourages pilferage.​

• Track progress: Set and measure reduction goals, e.g., 20% waste cut over 3 months.​

Simple Steps to Start

• Choose digital or paper logs based on kitchen size and tech level.​

• Train staff on consistent, accurate recording.​

• Review logs weekly to adjust processes.​

• Celebrate improvements to maintain motivation.​

In Dubai’s hospitality, waste logs align perfectly with sustainability goals and safety requirements.​

Your most surprising waste log insight? Share below!