Waste, especially from food and packaging, is a big problem in commercial kitchens. According to WRAP, commercial kitchens generate around a million tonnes of food waste, costing almost £3 billion every year.

With around 811 million around the world suffering from hunger, it's a bitter pill to swallow that so much food waste still occurs, when so many people have to go without.

The good news is that commercial kitchens can take strides to prevent and reduce waste. Here are five tips to show you how.

1. Monitor stock

Keep a closer eye on your stock levels so that you don't overorder items, which may contribute to any waste.

Also be aware of which items on the menu are most frequently left on plates after customers have finished their meal, and destined for the bin. If many people are leaving a certain vegetable or salad item consider making it optional or removing it from the dish altogether. Are your portions too large for one component of the meal? Maybe these could be reduced. If appropriate, ask customers if they would like to take any leftovers away with them in a doggy bag container.

Once you've built up a picture of what constitutes your waste, you can adjust your menus, or even portion amounts, accordingly.

When ordering stock, use up any old stock you have in first so that it doesn't go out of date, in a first-in, first-out (FIFO) inventory system. By keeping your shelves and cupboards tidy and well-organised, making use of labelled containers and jars, you'll be able to see what stock you've got in, without leaving items to fester past their best at the back of a cupboard. There are many different styles of food labels available to help you keep track at a glance of the eye.

2. Recycle

It will be impossible to stamp out all waste in a commercial kitchen, but you can help reduce waste ending up in landfill and hanging around for years to come by choosing recyclable or biodegradable options, where possible.

For example, if you serve takeout food, consider using biodegradable disposable items such as compostable cutlery, take out cartons, cups and straws instead of the standard plastic or foam options.

Single-use plastic straws are also commonly used in commercial kitchens, but their reputation for contributing to waste is scandalous. It's estimated that at least 4.4 billion straws are thrown away in the UK every year, many of which end up in our oceans. To help reduce the waste problem linked to straws, using biodegradable, paper or compostable straws makes perfect sense.

It's also a worthwhile idea to train staff to get into the habit of recycling as much waste as possible in the kitchen. Have separate bins for recycled waste, such as cans, bottles and paper, and place a bin outdoors for kitchen peelings that can be used to make garden compost. The compost can be given away or even a great extra source of income for a smaller business.

3. Love your leftovers

Instead of chucking out waste food, get creative and think about how you can incorporate it into new dishes. Bits of vegetables, for example, can be combined together to make a hearty soup or stew, or get into the habit of freezing leftover fresh items so they can be used at a later date.

At the very least, if food is destined for the bin, offer it to employees so it doesn't get wasted.

Many waste-conscious eateries have teamed up with charities, soup kitchens and shelters so that their leftover food goes to good causes, rather than getting thrown away.

By keeping an eye on your stock levels and what excess food you might have in, think about incorporating these into menu specials to make them appealing to customers. Specials can often be charged at a higher price than your standard menu items making it a win both for the environment and for your business.

4. Correct storage

Storing food correctly can help to prevent it from going off or spoiling, ending up in the waste bin. The storage temperature of fridges and freezers in a kitchen should be regularly monitored to make sure they're at the optimum temperature. Thermometers should also be used to check temperatures to ensure food is cooked properly, and no waste occurs from any incorrect cooking methods.

It's also a good idea to keep the storage of fruit and vegetables separate because when fruits ripen, they release a chemical called ethylene, which can cause premature ripening in other perishable items, reducing their shelf life. Storage boxes such as the Araven FIFO containers are ideal for fruits and vegetables. You add new produce to the back of the box and take out the older products from the front meaning you always use the older products first. Their handy size fits perfectly onto shelves or counters ready for use.

5. Buy quality equipment

Another way to reduce waste in a commercial kitchen is to choose good quality appliances, machines and equipment that are more likely to stand the test of time than inferior products. Poor quality items may be cheaper but they'll soon stop working, malfunction or won't do the job properly, ending up being discarded for better quality items instead.

Where equipment and appliances have had good innings and are in need of replacement, find out if there are any ways such items can be recycled, reused or repurposed so they don't end up in the landfill.

Have a look at Cooksmill for all of your kitchen needs, and for solutions for reducing waste. We are experts in catering supplies with over 30 years in the business. Browse our website to see our full range with fast free courier delivery on all orders over £60.