Eliminate the use of plastic liners in ice buckets. Eliminate the use of paper doilies and paper tray covers. Food Service Plan menus so that fresh ingredients are interchangeable among recipes. This way, produce and other perishable foods can be used up in different recipes and are not wasted if guests order less of a particular dish. Reassess portion sizes.
Offer guests the option to order half-portions.
Use scraps left over from food preparation to make soups and stocks for donation. If possible, collect unusable food scraps and arrange to have them picked up by local pig farmers for use as animal feed. Check with the local health department or cooperative extension office first. Install filters to prevent food particle contamination to extend the life of deep frying cooking oil. Donate edible, unused food to local charities.