Food Waste Log Template
A simple sheet to record everything the kitchen throws away: what, how much, why and what it cost. Two weeks of entries tell you which items and which reasons to fix first, and give you the numbers for your food waste percentage.
The CSV opens in Excel, or in Google Sheets with File, Import. Formulas calculate as soon as you enter numbers.
What is on the template
- Date and shift: when the item was thrown out, so you can compare shifts and days.
- Item: be specific: "romaine, whole heads", not "produce".
- Category: spoilage, prep, overproduction, plate or other. The totals at the bottom add up each one.
- Quantity, unit and cost per unit: the total cost fills in from quantity × cost per unit.
- Reason and logged by: the reason is where the fix comes from; the name keeps the log honest.
How to use it
- Put it where the waste happens. Print the log or keep it on a tablet next to the bins and the prep station.
- Log as you go. Record each discard when it happens. Logs filled in from memory at the end of the night miss most of it.
- Use your invoice prices. Fill in the cost per unit from the latest invoice, or weigh and cost by the pound.
- Total it weekly. Compare the weekly total with food purchases for your waste percentage, and look at the top three items and reasons.
Example
| Date | Shift | Item | Category | Qty | Unit | Cost/unit | Total | Reason |
|---|---|---|---|---|---|---|---|---|
| 10/06 | AM | Heavy cream | spoilage | 2 | qt | $3.10 | $6.20 | Past date, found behind new stock |
| 10/06 | PM | Grilled chicken | overproduction | 3.5 | lb | $4.20 | $14.70 | Prepped for a busier night |
| 10/07 | AM | Romaine outer leaves | prep | 1.8 | lb | $1.40 | $2.52 | Normal trim |
Printable blank form
Food Waste Log Template
Print this page to get the blank form below; the rest of the page is left off.
| Date | Shift | Item | Category | Qty | Unit | Cost/unit | Total | Reason | By |
|---|---|---|---|---|---|---|---|---|---|
FAQ
What should a food waste log include?
For every discard: date, shift, item, category (spoilage, prep, overproduction, plate or other), quantity and unit, cost, reason and who logged it. That is enough to total waste by week, category and item.
How do I calculate food waste percentage from the log?
Add up the logged waste for the period and divide it by food purchases for the same period, then multiply by 100. The food waste calculator does it for you and shows which category to fix first.
Should prep trim go on the waste log?
Log trim that is thrown away, but keep it in its own category. Some trim is normal; logging it shows when it drifts above what your yield standards expect.
How long should I keep a food waste log?
Start with two weeks to find the biggest leaks, then keep logging. Comparing month to month is how you see whether a fix worked.
Related guide
How to Reduce Food Waste in Restaurants: Causes, Formula, Solutions
Related free tool
Food Waste Calculator
Find your food waste %, what waste costs you per week and per year, and which category to fix first.
Open calculator