Make World Environment Day your springboard for smarter kitchen habits – less waste, more savings, better margins, and a lighter footprint on the planet. It’s also the perfect time to optimise your kitchen operations with tools like food costing software and inventory management systems that help reduce waste and boost profitability.

Here are six easy, low-effort ways to do this:

1. Track It and Tackle It

A simple waste log helps to see exactly what is being tossed the most. Once you identify recurring patterns, adjust your ordering, portion sizes or prep methods to avoid repeating the same mistakes.

2. Get Creative with Repurposing

Give food a second life by turning offcuts, stems, or surplus ingredients into soups, stocks, daily specials or staff meals. This not only reduces waste but adds value to items you’ve already paid for.

3. Use the FIFO system

The simple First In, First Out (FIFO) system ensures older stock gets used before new items, helping to avoid spoilage and expired items. Encourage your team to rotate stock properly and label everything clearly with prep or use-by dates.

4. Date it, Don’t Waste It

Use consistent, clear labels with use-by or prep dates to help your team grab the right product at the right time, saving money by reducing unnecessary throw-outs.

5. Cook with the Seasons

Seasonal produce is usually fresher, more affordable, and available in greater supply. Swapping out less-available items for in-season alternatives helps to cut costs and keep your dishes vibrant and on-trend.

At My Local Foodie, we support hospitality venues with the tools and insights to turn waste into opportunity.

Our food recipe management software helps you log creative repurposing ideas and calculate accurate recipe quantities.

Our menu pricing software makes it easy to adapt dishes to seasonal availability and market changes. And our inventory management software gives you visibility over excess stock, so you can donate it with purpose before it’s wasted.