5 Common Kitchen Habits That Create Food Waste (And How to Fix Them)

*this post was written in collaboration with Jose Chavez and Industry Kitchens (no paid sponsorship)

Cooking delicious food is only one part of running a busy kitchen—efficiency matters, too, and that includes reducing food waste. Wasting food costs money, slows down service, lowers profitability, and harms the environment.

This food waste challenge is a major problem for the whole food supply chain, from farms to food establishments. Every time ingredients are thrown out, food produced with time, effort, and resources is wasted. With rising costs in the Australian economy, learning how to run a successful food business means cutting unnecessary losses, such as wasted ingredients.

But the truth is, many kitchens waste food without realising it. Small bad habits add up, resulting in bins full of ingredients that could've been used. The good news is changing these behaviours is simpler than you think.

1. Overordering & Poor Stock Management

One of the biggest causes of food waste in commercial kitchens is ordering too much and not properly tracking stock. When chefs purchase more ingredients than they actually need, food sits unused, spoils, and eventually gets thrown away.

It's also common for items to be forgotten in the fridge or dry-store, only to be found past their expiry date. Without a proper system, it's easy to double up on orders for things you already have, leading to unnecessary waste.

The Fix:

• Follow FIFO (First In, First Out): Always use older stock before opening new ones. Rotate shelves so the freshest items are at the back.

• Use an inventory system: Whether it's a digital app or a simple checklist, tracking stock stops overordering.

• Order based on past sales: Check what you actually use before placing big orders—guesswork leads to waste.

2. Incorrect Food Storage Practices

Even the best ingredients will be wasted if they aren't stored properly. Meat, dairy, and seafood can spoil quickly if kept at the wrong temperature, while fresh herbs and produce wilt or rot faster when not stored correctly. In some kitchens, food is left uncovered and exposed to moisture or air, which ruins its quality.

Another common issue is poor labelling—without clear dates, staff might not know what to use first, leading to food expiring before it even gets touched. A well-organised fridge, freezer, and dry storage area ensures that everything is easy to find and use before it goes bad and prevents unnecessary strain on your commercial kitchen equipment (link here for a equip provider).

The Fix:

• Store perishables properly: Meat, dairy, and seafood belong in the coldest parts of the fridge. Herbs last longer in damp paper towels.

• Use airtight containers: Stops moisture loss, keeps food fresh, and prevents cross-contamination.

• Label everything: Always write the date something was opened or prepped. This helps staff use things before they expire.

3. Inconsistent Portion Sizes & Plating

If customers constantly leave food on their plates, your portions may be too big. Oversized meals not only lead to food waste but also drive up ingredient costs. Plating is inconsistent in some kitchens because different chefs serve different amounts, using more than what's needed.

Did you know that many restaurants have used the same portion sizes for years without ever reviewing whether they're the right amount? This means food (and money) are being thrown away with every meal.

The fix:

• Use standard portioning tools: Measuring cups, ladles, and scales ensure every dish is the same size.

• Check plate waste: If customers keep leaving food behind, it might be time to adjust serving sizes or rethink menu items.

• Train staff on consistency: Make sure every chef and line cook knows the correct portion sizes.

4. Wasteful Food Prep Techniques

Many kitchens waste food simply because of poor knife skills or careless trimming. Vegetables are over-peeled, meat is trimmed excessively, and perfectly good ingredients end up in the trash. Adding to the problem, dull knives cause uneven cuts, more food scraps, and extra effort from the team—yet many kitchens ignore appropriate knife care.

Another issue is over-prepping—preparing too much food at once, only for it to spoil before it gets used. For example, chopping a large batch of veggies ahead of time may seem efficient, but if they wilt before service, they end up in the bin. The same goes for pre-cooking large quantities of rice or pasta that don’t get ordered or slicing too many avocados for a busy service that turn brown before they are consumed.

The fix:

• Use trimmings creatively: Bones make stock, herb stems add flavour to sauces, and vegetable peels can be fried as crispy garnishes.

• Train staff on better knife skills: Less waste means more usable products.

• Track prepped food usage: If you're always throwing out pre-cut ingredients, prep less or find ways to use them.

5. Lack of Staff Training on Reducing Waste

A well-trained team is the key to running a smooth, waste-conscious kitchen. If staff don't understand how food waste impacts costs and efficiency, they won't take it seriously. Many food businesses don’t include waste reduction in their staff training, which means bad habits may continue.

Without proper guidance, employees might not know what can be safely repurposed, how to store food correctly, or why portion control matters. In a busy week, commercial kitchens often prioritise speed over efficiency, but when food waste becomes a habit, it leads to unnecessary costs.

The fix:

• Make food waste a team priority: Hold regular meetings to discuss improvements.

• Set clear waste reduction goals: Track waste and reward staff when improvements are made.

• Train everyone on smart kitchen habits to fight food waste: Proper storage, portioning, and prep techniques should be part of staff training.

Your Next Steps

Food waste isn’t just about throwing out food—it’s about losing money, time, and resources. Small changes can make a big impact.

• Take action today: Identify and fix one wasteful habit in your kitchen.

• Track waste: Monitor what gets thrown out, adjust ordering and prep, and improve stock rotation.

• Train your team: Proper skills save money and cut waste.

• Optimise menus: Use food scraps creatively and refine portion sizes.

• Improve storage: Label and arrange ingredients properly

If your food business, catering business, or hospitality venue is committed to halving food waste, connect with Radish Events for a more sustainable kitchen.