1. Use a tracking system to monitor food inventory and consumption. 2. Educate staff about proper portion sizes and food storage. 3. Use up-to-date recipes and menu items that utilize ingredients that are in season and available. 4. Create a system to donate excess food to local food banks or shelters. 5. Implement a “last in first out” (LIFO) system to ensure that older food items are used first. 6. Utilize leftovers in creative ways. 7. Invest in composting and recycling bins to reduce food waste going to landfills. 8. Don’t over-order or over-prepare food items. 9. Implement an expiration date system to ensure that food items are not kept too long. 10. Regularly inspect food storage and prep areas to ensure that nothing has spoiled.