What measures can be taken to reduce food waste in the deli?

Implementing portion control and monitoring expiration dates is a highly effective strategy to reduce food waste in the deli. By controlling the portions served to customers, the deli can minimize the amount of food that remains uneaten and potentially thrown away. This practice not only satisfies customer preferences for appropriate serving sizes but also allows for better inventory management, ensuring that food items are used efficiently before they expire.

Monitoring expiration dates is equally important, as it enables staff to prioritize the sale of items that are approaching their expiration, thereby reducing the likelihood of food spoilage. Ensuring that food is consumed or processed before it reaches its expiration date is crucial for minimizing waste and enhancing overall operational efficiency.

In contrast, increasing portion sizes would often lead to more leftover food, as customers may not be able to finish larger servings. Discarding all food after each day is an extreme measure that would result in significant waste, contrary to best practices aimed at sustainability. Finally, only donating food when it is expired is not a responsible practice, as it undermines food safety and could lead to negative health outcomes for those receiving the food. Prioritizing portion control and expiration monitoring directly addresses the issue of food waste in a structured and beneficial manner.