Food Waste Management

Practical resources and products to help food businesses understand, prevent and manage food waste.

Food waste is not simply a disposal problem. For restaurants, cafes, catering businesses, food manufacturers and other food operations, wasted food can represent lost ingredients, labour, energy, storage capacity and potential revenue. Poor handling and contamination can also turn otherwise usable food into avoidable waste.

This category brings together resources designed to support better food waste management, food safety awareness and more informed decision-making in food businesses.

Food waste can result from over-purchasing, spoilage, poor stock rotation, overproduction, preparation practices, portion sizes, damaged products and food that must be discarded because of contamination or other food safety concerns.

Effective food waste management therefore needs to consider both business efficiency and food safety. Preventing avoidable waste at its source can be more valuable than simply reducing the cost of disposing of waste after it has been created.

With professional experience as an Environmental Health Officer (EHO) and medical scientist, together with a Master of Business Administration (MBA), the focus is on connecting food safety, scientific understanding and practical business management.

Explore products and resources to help you identify the causes and costs of food waste, improve waste management practices and make more informed decisions about reducing avoidable waste.

Onsite Kitchen Operations Review & Food Safety Check

The Hidden Cost of Food Waste in Food Businesses