Reports from 2024 estimate that around 20% of global food production is wasted. Yet, within contract catering, participating European sites have cut waste by an average of 25% over the past 5 years.  This contrast tells an important story: to put it simply, food waste is still a global challenge but when catering systems and behaviours shift, real progress follows. The real difference isn’t intentions, but design, particularly in the way menus are built.



Food waste is a shared concern for both caterers and clients, and for good reason. With growing focus on Environmental Social and Governance goals, food costs increase, and awareness deepens, food waste moves beyond an operational issue, it’s now a financial one. What’s often overlooked is that food waste begins long before anything reaches the plate.

Food Waste Starts Before Service

In contract catering, waste is usually viewed as a by product of service: plate leftovers, untouched buffet dishes, or surplus after lunchtime. But in reality, most waste is set in motion much earlier, during planning and menu design.



Decisions made weeks or months before service largely determine whether waste is avoided or inevitable, and much of this comes down to the catering model being used.

Most contract caterers operate one of two models: centralised menus rolled out across multiple locations, or chef led menus created by individual sites. This is where the problem starts. When menus lack accurate, site‑specific consumption insight, issues such as overproduction and poor ingredient utilisation become far more likely. While kitchens can take steps to reduce waste at service, the real leverage point is earlier in the process. If menu-level causes aren’t addressed, waste becomes the norm, not the exception.

When demand doesn’t match the plan, overproduction becomes the safest operational option and waste becomes a built in outcome. That’s why menu design needs to be rooted in flexibility, continuous feedback, and waste-awareness.

Return to Basics

Zero‑waste cooking isn’t a new idea. Historically, chefs built menus to use every part of an ingredient. Waste signalled poor planning, not an unavoidable reality. Trimmings can be transformed into sauces, vegetable peelings and stalks used to create soup bases, and scraps such as carrot or radish tops turned into pesto’s and garnishes. With thoughtful planning and a bit of creativity, yield can be maximised naturally lowering cost per ingredient. 



Bringing these principles back doesn’t require a major overhaul. It simply means returning to fundamentals: smarter planning, more intentional menu design, and clarity on where waste is occurring. Menus built around cross utilisation, seasonal availability, and flexible components naturally reduce surplus and increase the yield of each ingredient.

Data‑driven forecasting allows production to more closely match actual demand. And most importantly, waste needs to be reframed from an unavoidable cost to a controllable outcome made possible through measurement and waste reporting. Circular or zero waste menus are central to this approach and should be seen as a core part of a chef’s role, not a new skill to be learned but a discipline to be rediscovered.

Practical Solutions A Contract Caterer Can Offer

Once food waste is viewed as a design issue rather than an operational flaw, practical solutions quickly emerge. In practice, reducing waste means designing menus with built‑in flexibility and using historical sales data to forecast demand more accurately. Producing smaller batches and topping up as needed helps kitchens respond to real‑time consumption instead of assumptions.

 

At Connect, we use a structured system to measure and minimise waste across our sites. Our chefs measure waste daily using dedicated scales and categorise it into spoilage, preparation waste, and plate waste. Wastage is categorised into three areas: spoilage, preparation waste and plate waste. Data is collected daily and consolidated monthly into the trading account which is shared in monthly business review. We aim to cut total food waste by 4% over the next three years equivalent to saving 20,000kg of CO₂ or 33,500 kWh of energy,(roughly the annual electricity consumption of 10 average UK households). These targets are supported by menu planning and portion control initiatives.

These reductions directly support Energy Savings Opportunity Scheme objectives by lowering energy usage in production, storage, and disposal. By meeting our food waste reduction target in the first year, we also support the government’s wider sustainability goals.

Crucially, strong engagement with both site teams and clients ensures that practical kitchen approaches align with service expectations.

The Real Cost and the Hidden Opportunity