Looking for ideas for Food waste reduction

Hi all, what ideas that you have can be implemented in a food business help in reduction of food wastage ? Practical ideas /thoughts? Thanks, Hygienic

This is kind of vague.   What type of business, etc, would help get an answer the question.  

It's a very broad question. What kind of food waste is it? Ingredients or prepared items? What type of items? Why is the food being thrown out?

Depends on which level and which type. Some I've been involved in:

• Crystal manufacturers (salt or sugar)
  • Near complete accounting of wasted crystal for re-melt (reprocessing)
    • Including floor drain traps, gathering of floor sweep
• Meat processing
  • Trimmings sold to animal feed manufacturers, turning waste into $$ (this was prior to recent animal feed regs, so this might be harder to do now)
• Grocery distributor
  • Contracts with local state institutions (prisons, etc.) to sell near expired (and some past best by) goods
  • Donations of slow moving (probably would end up expiring) goods to local food kitchens or other charitable orgs (inventory turn/write off)
•  

The Parnell family led the charge awhile ago on preventing food waste, but their methods probably shouldn't be advocated on this particular forum.

Apologies for not specify the business, however appreciate if I get ideas in food waste reduction in catering services ,where the food is prepared ,cooked and served .
Your thoughts are welcome.