Plate waste

Plate waste is generally defined as the quantity of edible portions of food served that is uneaten
and is a common reason for food loss at the consumer and foodservice levels.

Control measure

There are two primary plate-waste-study methods: weighing and visual estimation.

Weighing method. Operators collect all food waste from whichever population they’re
examining—e.g., from a particular unit or floor. They then weigh the total food remaining on
each tray or, to get a more accurate measurement, weigh each component of the meal that’s
returned. Weighing each component permits operators to analyze the returned food’s nutrient
content as well as its approximate cost.

This method, though the most accurate, is also the most time consuming, uses the most
resources, and may interrupt or delay normal foodservice operations.

Visual-estimation use a written scale that can vary in precision, some being more extensive
and others less exact.

These methods, while saving time and resources, introduce issues of subjectivity into the
assessment. One person’s “one-quarter eaten” may be another’s “mouthful.”

Visual Estimation Methods

 7-point scale
o Amount Eaten: all, all but one mouthful, ¾, ½, ¼, one mouthful, nothing
 Comstock 6-point scale 
o Amount Eaten: all, ¾, ½, ¼, one bite, nothing
 5-point scale

o Amount Eaten: all, ¾, ½, ¼ or less, almost nothing, nothing
 4-point scale
o Amount Eaten: all, ½, ¼, nothing
 3-point scale
o Amount Eaten: all, ≥50%, <50%

Source: https://www.gfs.com/en-us/ideas/plate-waste-studies
Kitchen waste

Bits of food that are left over from cooking, such as vegetable peelings, cheese rind, and
scraps from people's plates.

Source: https://www.collinsdictionary.com/dictionary/english/kitchen-waste

Control measures

 Avoid buying items in bulk.

 Be accurate as you possibly can with your inventory, which means that you have to
know precisely what and how much stock you have at a given time.

 Donating leftover to the shelters and the local charity will take care of the excess food
and elevate your community status.

 Prepare menu as per the opinion and feedback of the consumers in which what needs
to be included or excluded in their meal

 Composting food waste

 Pay attention to the expiration date on all products that are deliver to your inventory

Source: https://www.unileverfoodsolutions.com.ph/chef-inspiration/smarter-hotel-buffets/the-
importance-of-kitchen-waste-management-in-restaurants.html

Measuring Your Food Waste

Step 1. Separate your food waste

Collect all your food waste in a separate container for at least a week.

Any container will do but make sure that it is large enough, has a tight fitting lid and is close
to where you dispose of your food waste (near the sink is often the best place).

Step 2. Keep a record of what you throw out

During the week, as you have food waste to dispose of, put it in this container. Make a note
of what and how much you are throwing out. If you can, then weigh it with a kitchen scales.

For this you can use our food waste recording sheet. Keep this close by – sticking it on the
side of the fridge usually works fine. If you fill your container then dispose of the food as you
would normally do.

Step 3. Identify the reasons that you have thrown food out

Each time you throw out food, keep a note of the reasons why.

We are creatures of habit and often waste food for the same reasons each week. If you find
that you are constantly throwing out the same thing for the same reasons then this is a key
thing that you can work to change.

Well – how did you do??

At the end of the week have a look at what you have wasted. If you have kept it all in one
container you should weigh it just to see how much food you bin each week. If not, go
through your recording sheet and add it all up.

The important thing is to look at the reasons. If you notice a trend in the reasons then this is
the next thing to look at.

Source: https://stopfoodwaste.ie/resource/measuring-your-food-waste

Food waste record