Currently, food waste in restaurants is one of the biggest problems facing the Spanish hospitality industry. This is mainly due to the excess of products purchased to prepare a specific dish, inadequate planning of the number of customers, or food waste by diners. This is not only a waste of resources but also a social responsibility that all restaurants must take seriously.

Fortunately, there are many ways to reduce food waste in restaurants. Firstly, restaurant owners and managers can plan better when purchasing food for dishes. This means buying only what is necessary for customers, thus avoiding over-purchasing food. Additionally, owners and managers should consider the number of customers they expect to serve each day to avoid waste.

Secondly, restaurant owners and managers can opt to buy local and seasonal products. This will not only help reduce purchasing costs but also help reduce food waste since local seasonal products are fresher and of better quality than imported products.

It is also important to foster a culture of waste prevention in restaurants. This means that cooks and waiters should educate customers about the importance of waste prevention. For example, they can recommend dishes with less food or dishes that can be shared with other diners. They can also offer dishes with food that can be reused or that contain less waste.

Finally, it is important for restaurants to employ proper storage strategies. This means that food should be stored properly to maintain its freshness and quality. Additionally, food should be classified and separated to avoid mixing and waste.

In summary, food waste in restaurants is a serious problem that must be taken seriously. Restaurant owners and managers can reduce food waste through better planning when purchasing products, buying local and seasonal products, educating customers about waste prevention, and storing food properly. These measures can help restaurants save time, money, and resources while contributing to reducing food waste.