Welcome to your Self – Awareness Questions!
Do you regularly evaluate and modify your food preparation quantities to minimize excess?
1 out of 10
Have you implemented systems to consistently monitor and track food waste in your establishment?
2 out of 10
Have you established a program to donate surplus, still-edible food to local charities or food banks?
3 out of 10
Have you formed partnerships or agreements with local organizations to facilitate the donation of excess food?
4 out of 10
Do your staff members receive training on identifying and segregating food items suitable for donation?
5 out of 10
Do you regularly review and adjust your menu/product forecasting to optimize ingredient usage and reduce waste?
6 out of 10
Have you communicated with suppliers to explore options for minimizing overstock and unnecessary packaging?
7 out of 10
Do you provide information to customers about your efforts to minimize food waste and encourage responsible consumption?
8 out of 10
Are proper storage and handling practices in place to extend the shelf life of perishable items?
9 out of 10
Do you conduct periodic audits or assessments of your food waste reduction and donation initiatives?
10 out of 10