How can employees reduce food waste?

Properly portioning food and monitoring expiration dates is essential in reducing food waste because it ensures that the right amount of food is prepared and served while also keeping track of the freshness of the ingredients.

When employees are trained to portion food adequately, they can minimize excess that would otherwise go uneaten. This not only helps in maintaining the quality of the dishes served, but it also leads to more efficient usage of ingredients, thus reducing waste. Furthermore, monitoring expiration dates allows employees to use products before they spoil, ensuring that food is utilized at its freshest and most flavorful, which also enhances customer satisfaction.

The other approaches listed do not address the goal of minimizing waste effectively. Discarding leftovers immediately results in unnecessary waste. Giving away unsold food may seem like a good idea, but it can lead to issues such as food safety concerns and mismanagement of resources. Cooking more than necessary leads to excess food, increasing the likelihood of waste rather than managing it.