What would you track to understand food waste?

Instruction: Name a waste category you have actually observed and how you would record it. If you lack reliable figures, describe the pattern rather than inventing a cost saving.

Context: It distinguishes causes of waste and keeps savings grounded in data and safe handling.

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I would want to know what was being discarded, when, and why. Overproduction, spoilage, preparation trim, returned dishes, and portion leftovers point to different problems...

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