Restaurant Food Waste Reduction Meeting Minutes

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Date: January 15, 2075
Time: 3:00 PM – 4:00 PM
Location: Conference Room, [Your Company Name]

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1. Attendees

Name	Position
[Your Name]	General Manager
Emma Carter	Head Chef
John Doe	Operations Manager
Mary Smith	Sustainability Coordinator

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2. Meeting Agenda

1. Review of current food waste levels.

2. Discussion on new strategies for waste reduction.

3. Assignment of responsibilities for implementing solutions.

4. Scheduling of the next progress review.

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3. Minutes

1. Review of Current Food Waste Levels:

   • Food waste decreased by 10% compared to last quarter.

   • Main contributors to waste: overproduction during peak hours and spoilage of perishable ingredients.

2. Discussion on New Strategies for Waste Reduction:

   • Implement a pre-ordering system to anticipate demand better.

   • Enhance staff training on portion control.

   • Partner with local shelters for donating surplus food.

3. Assignments:

   • [Your Name] will contact local shelters to establish donation logistics.

   • Emma Carter will draft a revised menu emphasizing shelf-stable ingredients by January 25, 2075.

   • John Doe will assess the feasibility of a composting program by February 1, 2075.

4. Next Steps:

   • Schedule a follow-up meeting on February 10, 2075, to review progress and adjust strategies as needed.

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4. Action Items

• Contact shelters: [Your Name].

• Draft revised menu: Emma Carter.

• Composting assessment: John Doe.

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5. Adjournment

• Meeting concluded at 4:00 PM.

Prepared by: [Your Name]
Email: [Your Email]

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