Start by tracking and analyzing your restaurant's food waste. Monitor which food items are being wasted the most, at what stages in the food preparation process, and the reasons behind the waste. This data will help you identify areas for improvement.

Implement an efficient inventory management system to prevent overordering and spoilage. Keep track of inventory levels, set par levels based on demand, and establish a first-in, first-out (FIFO) system to ensure older ingredients are used first.

Train your staff on proper portioning techniques to minimize over-portioning and plate waste. Teach them efficient food preparation methods that reduce trimmings and utilize all edible parts of ingredients.

Offer flexible menu options that allow customers to customize their meals. This reduces the chances of food being wasted due to customers' specific preferences or dietary restrictions.

Implement techniques such as batch cooking, using food scraps for stocks or sauces, and repurposing leftovers into new menu items. These practices can help minimize waste and maximize the use of ingredients.

Establish partnerships with local food banks or charities to donate excess food that is safe for consumption. This not only reduces waste but also helps those in need in your community.

Educate your customers about your commitment to reducing food waste. Share information about your sustainable practices, such as portion control and food donation efforts. Encourage them to order responsibly and take home leftovers.