Food Waste Log & Audit Template

Use this Food Waste Audit Template to maintain a food waste log, as well as conduct monthly audits of your food waste management to reduce costs and improve sustainability.

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Food & Hospitality
Food Waste Log & Audit Template

Daily Waste Log

Log Review & Accuracy

Infrastructure & Tools

Staff Training & Practices

Process, Reporting & Improvement

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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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Food Waste Log & Audit Template

Use this Food Waste Audit Template to maintain a food waste log, as well as conduct monthly audits of your food waste management to reduce costs and improve sustainability.

1. What is the food item or category (meat, fish, produce, dairy, bakery, prepared meals, buffet items, etc.)?

2. What is the quantity of waste (weight, volume, or portion count)?

3. What is the reason for waste (expired/spoiled, overproduction, preparation error, plate waste, spillage, returned by guests, storage issues, other)?

4. What is the disposal method (compost, recycling, landfill)?

5. Was a photo attached for large or unusual waste events?

6. Are notes provided for context (supplier issue, guest return, batch problem, etc.)?

1. Are daily logs complete with no missing days?

2. Do entries include item, quantity, reason, and disposal?

3. Are quantities measured using scales or containers, not estimated?

4. Are portions or units counted where relevant?

5. Are high-waste items and repeating trends identified and flagged?

6. Is the financial cost estimated for flagged entries where possible?

1. Are calibrated scales available at waste stations and in use?

2. Do waste stations have labelled bins for compost, recycling, landfill, and donation?

3. Are storage areas clean, organised, and using FIFO or FEFO as required?

4. Are expired or near-expiry items rotated or removed?

5. Are temperature controls recorded and within the safe range?

6. Is the packaging and labelling adequate to prevent spoilage?

1. Are staff trained on how to record waste correctly?

2. Do staff follow portion-control and plating guidelines?

3. Do staff consistently use measurement tools and the correct bins?

4. Are regular briefings or feedback sessions held to review waste logs?

5. Are knowledge or process gaps documented and assigned for training?

1. Is the waste data analysed and compared to the prior period?

2. Is purchasing adjusted based on recurring waste trends?

3. Are portion sizes reviewed when plate waste is high?

4. Are opportunities for repurposing, donation, or composting identified and applied?

5. Are waste reduction targets set, and is progress tracked?

6. Are corrective actions documented with an owner and due date?