Speak to other members of your family, your friends, or even your teachers, coaches, or family friends in order to collect a variety of input on the areas where waste control can be utilized in the kitchen.

garbage can, sink, washer, stove. I dont know;-; sry

The hospitality and foodservice industry is constantly looking for new ways to be competitive, productive and more sustainable economically, environmentally and socially. Maximising the use of food and reducing food waste are therefore of key importance for the industry. It saves you money and reduce your operation's environmental footprint at the same time.

Companies committed to measure and strategically reduce food waste are demonstrating the short and long-term benefits of doing so. Our clients have shown that by measuring and monitoring it can cut waste by 50% or more by value.

We found that many foodservice operators underestimate the food waste they generate on site. The reason for this is that they lack the correct tools to measure what is thrown into the bin. When they are given the right tools to measure food waste, they often find that waste is twice or more their original estimates. In reality, food waste costs the hospitality sector approximately $100bn globally.

hope it help u dear

itz by Riddhi