Increase communication with suppliers around food waste (Suggestions from the Safe Surplus Toolkit

• Take an accurate inventory and base orders on what you currently have

• You can use just-in-time purchasing software to reduce unnecessary purchasing

• Buy surplus or odd-shaped produce from farms or wholesalers where they would otherwise be wasted and sell them at a discount 

• Send order estimates more frequently to suppliers to better align production planning with order timings 

• Start or increase regular communication with suppliers 

• Revise your supply contracts to require that suppliers have a food waste reduction or food donation program 

• Change contracts to include methods to prevent food loss (e.g., use innovative packaging such as vacuum-sealed meat) 

• Make food waste reduction a key performance indicator in operations, supply chain, and employee performance

Packaging improvements can reduce waste by delaying spoilage, keeping food quantities at the right size, and communicating information about food to consumers. See ways packaging can ensure complete consumption on ReFED’s Package Design page​

To reduce customer confusion, work with your supply chain to clearly label or define the difference between safety-based and quality-based date labels. New date labels may allow more foods to safely stay on your shelves for longer periods of time.

• See best standardizing label practices with ReFED’s helpful date labeling resource

Suggestions from the Safe Surplus Toolkit

• Use leftovers from the day before

• Train staff on knife skills to make more efficient knife cuts to prevent waste 

• Reconstitute stalky vegetables that have wilted by immersing them in warm water (100 ̊F) for 15 minutes 

• Marinate meats to extend their shelf life for a few more days 

• Refresh staff on storage techniques for different foods 

• Use see-through storage containers to easily see what is available and fresh 

• Cook, freeze, juice, or otherwise process foods that are approaching the end of their peak freshness to prolong their useful life

• Use cook-to-order instead of bulk-cooking all day or toward the end of the day

• Piling produce high can end in damage and higher labor costs. Reducing stock levels will keep produce fresh for longer. Instead of using a pile of produce, have a support system that makes it look like a pile to keep produce fresher

• Create a discount shelf area for ripe, nearly expired, discontinued, or slightly damaged food 

• Allow prepared foods to run out near store closing. Track these items and only make as much as you can sell

• If you’re a buffet restaurant, go trayless! This will limit customers to take only what can fit on a plate and to make a conscious decision to go back for more

• Consider a “pay-per-item” system instead of “all-you-can-eat” system

• Use smaller plates, bowls, and serving scoops to discourage over-plating

• Offer different meal sizes and portions. Don’t limit small portions to just children

• Don’t automatically put bread or chips and salsa on the table. First, ask them if they would like these items

• Ask if a customer wants a side item, instead of automatically providing side

• Build brand image and customer loyalty through food waste prevention efforts

• Encourage customers to take home their leftover food