Tips for your food business

Restaurants, bakeries, and cafes can waste less with a few simple habits.

Try these steps

1. Track daily prep waste for one week. Write down what you throw away.
2. Use labelled bins for veg, bakery, eggshells, and other groups.
3. Teach staff what can be listed and what must be thrown away.
4. Decide when leftover materials are ready to share after you have an account.
5. When you join later, you can reply to nearby farmers who request materials.