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Visit Scotland | Alba
Article published 07/09/2023

Food waste reduction tools

Food waste is burning a big hole in the planet – and probably your organisation’s pocket, too! That’s why we’re supporting Zero Waste Scotland with its one-month Food Waste Challenge toolkit. The toolkit aims to help you cut costs while curbing climate change at the same time.

The One Month Challenge can help you protect your bottom line and kick food waste out of the kitchen for good. It's a four-week initiative that's perfect for busy small and medium-sized food service settings.

By signing up, businesses can get FREE access to expert resources to help them reduce wasted food and keep hold of their hard-earned cash.

What's more, participants can opt to receive a set of commercial scales to help them measure and target their food waste. The scales are available to One Month Challengers on a first-come-first-served basis.

The Food Waste Challenge can help you:

  1. 1

    Assess your current food waste data

    The first step is all about getting to grips with your current food waste status. This is the time to gather the data that you already have, to get an accurate idea of your starting point.

  2. 2

    Measure your food waste

    This step involves measuring your waste to get a better picture of the food waste generated, where it is generated, the amount, and why.

  3. 3

    Analyse and share findings

    The third step is analysing the results from measuring your waste, discussing the potential causes and sharing them with the wider organisation. This is the time to review and prioritise all your opportunities to help develop your action plan in step four.

  4. 4

    Develop an action plan

    This is when things really get moving, as this is the time to develop that winning action plan. You’ll prioritise opportunities and put the right steps in place.

Advice on managing food waste

Food waste costs Scottish hospitality outlets an average of £10,000 a year, with the equivalent of one in six meals served ending up straight in the bin. Not only is that a huge drain on business resources, but it also contributes significantly to climate change, through greenhouse gas emissions like methane and CO2.

Reducing the quantity of the waste you produce will save you money by reducing your waste disposal charges and also reducing the amount of food you need to purchase, transport, store, and cook.

Put simply, food waste costs money. There are opportunities for you to make savings, such as portion sizing, continued measuring, monitoring, targeting, and increasing staff awareness.

Take a look at our guide to reducing and recycling food waste

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