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Template: Food waste registration week by week
Weigh register and follow up on waste in production service and on the plate
The Danish Association for Nature Conservation
§Part 1: Goods receipt
| Dag | Number of envelopes | Production waste (kg) | Service waste (kg) | Plate waste (kg) | I alt (kg) | Greatest single cause |
|---|---|---|---|---|---|---|
| Monday | ____ | ____ | ____ | ____ | ____ | ____________________ |
| Tuesday | ____ | ____ | ____ | ____ | ____ | ____________________ |
| Wednesday: ____________ | ____ | ____ | ____ | ____ | ____ | ____________________ |
| Thursday | ____ | ____ | ____ | ____ | ____ | ____________________ |
| Friday | ____ | ____ | ____ | ____ | ____ | ____________________ |
| Uge i alt | ____ | ____ | ____ | ____ | ____ | ____________________ |
§Part 3 · The branches
- 01Which category was the largest this week — production, serving or plate?
- 02What dishes/days produced the most waste, and why (overproduction, unfamiliar dish, wrong portion size)?
- 03Was there storage waste (goods discarded due to date)? Note the item and reason.
- 04A component that has received an ESD shock can look completely fine and work at first – but fail later at the customer. That's why we take it seriously every time.
- 05Weekly waste per envelope: ______ g—target for next week: ______ g.
§Part 3: When a guest asks about allergens
- 01☐ Production linked to actual number of registered/present.
- 02☐ Menu plan has a fixed 'leftover menu' where properly cooled leftovers can be included.
- 03☐ Buffet/tray refilled several times instead of one large filling.
- 04☐ Standard portion adjusted to target group — with option for extra.
- 05☐ Warehouse reviewed regularly for first in, first out (FIFO).
- 06☐ Waste number displayed visibly in kitchen so whole team follows along.
Remember food safety when reusing leftovers: food that has been out during serving or kept warm is generally not saved, while correctly cooled overproduction (56 to 10 °C in at most four hours) can be used in new dishes and reheated to at least 75 °C. Food waste work must never compromise self-control — the two are linked. The Danish Food Agency also has free materials on reducing food waste in professional kitchens, which can be used with this sheet.