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How to Cut Costs by Cutting Food Waste Q & A

We answer your top questions from our recent webinar.  

Our experts provided their insights on the questions raised at the end of our webinar.  The recording is available to watch online.

If you would like to speak to us about how to implement food waste reduction measures in your kitchen, or to apply for a free food and drink opportunity assessment, please email us.

Read the Q&A from our webinar 'New Menu for the New Normal'.


Are there any certifications available for food loss and waste for the hospitality sector to facilitate on implementation of best practices?

Our e-module will give you a solid introduction to why food waste reduction is important and get you thinking about how to take action in your kitchen.  Sign up now when prompted, choose the group ‘Zero Waste Scotland’.


We are also working with partners on an accreditation scheme and training platform for food waste awareness.


Do you have a system for weighing food waste and recording waste volumes?

There are many different options available, food waste can be measured using a simple luggage scale next to the bin, or with more sophisticated SMART measurement technology, both are effective.  
Our food waste toolkit will take you through a few steps to understand more about food waste and give you some tools to start reducing it.


What opportunities are there for reducing waste whilst maintaining volume and standard of product?

Food waste reduction doesn’t compromise on quality.  The ingredients are still the same, it’s the management of food that can help you to reduce your waste. 

Our Food & Drink Advice and Support Service can work with your business to identify food waste reduction opportunities and provide information on funding that may be available.

What changes would you make for re-opening, to prevent food waste?

Businesses we’ve worked with have seen success in reducing menu size and communicating this with customers looking at what’s in season to keep food exciting. 

How do you communicate the value of food and the effort that goes into producing it?

It’s important that chefs and restaurant staff understand the food supply chain, as well as the cost and environmental implications when food goes to waste, our e-module offers an introduction to food waste reduction.

What measures do you think are necessary to reduce plate waste?

A simple doggy bag scheme would allow customers to take the food home with them.  We offer the ‘Good to Go’ Doggy Bag Initiative. Nine out of ten restaurants saw a reduction in their average plate waste through the Good To Go pilot; the average percentage reduction across all restaurants was 41.8%

In our location in the highlands there is still no collection for food waste. Is there a way to resolve this?

While some rural food businesses are exempt from the requirement to present food waste separately, you can still do your part by preventing food from going to waste in the kitchen, before it gets to the bin.


Food waste reduction focusses on food management, our Food and Drink Advice and Support Service is available to discuss the opportunities to cut food waste within your kitchen. 


There are also other options to consider such as turning unavoidable food waste into compost.


The coronavirus situation has accelerated the need for digital transformation across all industries. What sort of initiatives have you applied in the current climate to help reduce food waste and has there been any innovation in tackling the waste issues,

Our Food & Drink Advice and Support Service can offer a combination of virtual and on-site food waste reduction support to suit your business.  We can offer a food and drink opportunity assessment to identify where savings can be made and work with you to implement waste reduction opportunities.

Our e-module offers an introduction to why food waste is important and equips you to take action within your kitchen.  You can sign up now or share with your staff, when prompted, choose the group ‘Zero Waste Scotland’.


More information on our waste reduction pilot will be available later this year.


Would you advocate buying local food over the bigger suppliers?

There are many benefits to embracing your local supply chain – they can sometimes offer better communication, more flexibility in pack sizes and delivery schedules that may help with reducing your food waste.

In the last few months, we have seen an increase in consumer appreciation of local suppliers, locally sourced ingredients may be appreciated on your menu, and can contribute to a reduction of carbon emissions.  However, there needs to be a balance between local and national suppliers to ensure all your needs are met.

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