A checklist for implementing zero-waste practices in a restaurant.
Use FIFO first-in first-out stock rotation and accurate forecasting.
Use standardized recipes and measuring tools.
Use trim and leftover ingredients in other dishes.
Reduce transportation emissions and support local economies.
Work with suppliers to minimize packaging.
Reduce single-use plastic and cardboard waste.
Partner with local composting facilities or consider on-site composting.
Provide clearly labeled recycling bins for staff and customers.
Track waste generation and diversion rates.
Eliminate single-use disposable items.
Use signage menus and social media to communicate efforts.
Ensure staff understands and implements waste reduction and diversion strategies.