Reducing Food Waste in High-Volume Corporate Kitchens

Forecast before you cook

Attendance-machine data from the previous week is the single biggest lever — batch sizes tuned to actual footfall cut over-preparation more than any recipe change.

FIFO isn't optional

First-in-first-out raw material rotation, logged and checked at every kitchen audit, keeps ingredients from expiring unused on the shelf.

Used cooking oil doesn't go to waste either

Every HoneyGo kitchen routes used cooking oil through FSSAI's RUCO (Repurpose Used Cooking Oil) programme, where it's collected and converted into biodiesel instead of being discarded.

Plate waste is a training issue, not just a portioning one

Right-sizing default portions and training service staff to offer seconds instead of over-serving up front reduces plate waste significantly over a month.