May 21 • AmigoSafe

No Más Desperdicio: How to Cut Down Food Waste in Your Kitchen

Learn how to cut food waste in your restaurant en un dos por tres! Get smart inventory tips, menu planning ideas, and staff training strategies to save money and go green.
In a busy kitchen, it’s easy to lose track of how much food gets tossed out. A few forgotten tomatoes here, a burned batch of arroz there, and before you know it, the trash can is fuller than your tip jar. But food waste isn’t just bad for your budget, it also hurts the environment. Whether you run a taquería, a fine dining spot, or a food truck, here are some easy strategies to help you run a greener, smarter kitchen.

Step 1: Understand Where Waste Happens

Before you fix it, you have to see it. Food waste usually comes from three main places:

  • Prep waste: over-trimming, spoilage, expired ingredients.
  • Cooking waste: burnt or improperly cooked food, broken recipes.
  • Plate waste: oversized portions, customer leftovers.


The first step is to track what’s getting thrown out and why. Start a simple waste log. It’s like a food diary, but for your trash.

📝 Pro Tip: Use a whiteboard in the back of the house where staff can write down what got tossed and why.

Step 2: Improve Inventory Practices

A well-organized despensa is a happy one. Poor inventory leads to overbuying, missed expiration dates, and clutter.
Here’s what you can do:

 Label and date everything —seriously, everything. 

 Follow the FIFO method First In, First Out, so older products get used first.  

 Set regular inventory days (not just when the jefe says "we're out of tortillas".

📝 Pro tip: You can also use the FEFO method (First Expired, First Out). Organize products according to their expiration dates. Always use the item with the earliest 'Use by' date first to reduce waste.

This isn’t just about saving money—it’s about showing respect for the ingredients and the hands that grew them

Step 3: Rethink Your Menu

Sometimes, your menu is the problem. A bloated menu means more ingredients, more complexity, and more waste.

Simplify your offerings and use cross-utilization (that’s just a fancy way of saying use ingredients in multiple dishes).

Got too many tomatoes? Roast them for a salsa roja in one dish, dice them up fresh for a taco topping, and blend the rest into a creamy tomato soup special. ¡Aprovecha todo!

📝 Pro tip: Analyze sales data. If no one orders those tacos de huitlacoche, it’s time to take them off the menu.

Step 4: Train Your Team

Food waste isn’t just a kitchen issue. It’s a people issue.
If your crew doesn’t know how to store, prep, or portion correctly, waste is inevitable.

Training should cover:

  • Smart trimming and prep techniques
  • Safe storage and labeling
  • Portion control (especially for buffet lines or family-style service)
  • What to do with leftovers


And don’t forget la cultura. Create a mindset where everyone feels responsible for keeping waste low, from the dishwasher to the chef.


Step 5: Engage your Guests

Your guests can help, too. Offer smaller portion options or encourage take-home boxes (it’s not “tacky,” it’s practical).

Educate your customers through fun signage or menu notes like: “¿Ojos más grandes que el estómago? Ask us for a smaller portion or a to-go box!” Not only does this reduce waste, it shows you care.

Step 6: Repurpose, Not Just Reheat

Don’t confuse food waste with trash. Day-old bread becomes croutons. Ugly vegetables go into soup. Leftover rice becomes fried rice or arroz con leche. Use your creativity to keep your kitchen nimble!

Of course, safety comes first. Always follow food safety guidelines when repurposing to avoid cross-contamination or spoilage.
Making less food waste isn’t about being perfect—it’s about moving in a positive direction. Every small step counts: a cleaner cooler, a smarter menu, a wiser staff. And when your kitchen operates lean and smart, your bottom line and your comunidad thrive.

No más desperdicio—just the best food in town y el sabor que te caracteriza. 
Created with