Food waste is a growing challenge in the restaurant industry, but it also presents an opportunity. This post shares practical, actionable tips that restaurant managers can use to reduce food waste in restaurants—from smarter procurement to staff training and creative reuse. Learn how your kitchen can improve efficiency, reduce costs, and contribute to a more sustainable food system in Kenya.

With Kenya losing nearly 40% of food between farm and table, and the global food sector contributing a third of greenhouse gas emissions, the hospitality industry has a crucial role to play. From sourcing local ingredients to reducing waste and training staff, sustainable practices improve efficiency, support communities, and attract conscious travelers.