• Consistency: The kitchen waste tracking document should be updated consistently and regularly to ensure accurate tracking of waste. This could be done daily, weekly, or monthly, depending on the needs of the galley.

• Categories: The document should categorize waste into different types, such as food waste, packaging waste, and other types of waste. This will help the galley understand where the majority of waste is coming from and target specific areas for waste reduction.

• Reasons: The document should include a column specifying the reason for waste. It could be human error, low quality product, over ripening or excess in production. Whatever the reason is, there is no shame in it if it is well documented and efforts are made to avoid it in the future. You will be amazed to notice how quickly waste is reduced by simply recording it and making efforts to reduce it.

• Measurement: The document should track the weight or volume of waste generated, as this provides a more accurate picture of waste generation and reduction efforts. It is also advised to include a value column in your document, in order to assess the financial impact of waste reduction. Try and challenge yourself to gradually reduce waste. This can only be achieved through tracking, and then often happens quite naturally.

• Record-keeping: The kitchen waste tracking document should be properly stored and maintained to ensure that historical data is accessible and reliable. This information can be used to monitor long-term trends and assess the effectiveness of waste reduction strategies. Once you’ve started this process, consider sharing it with your captain, who will surely be pleased you are actively seeking to improve galley efficiency.

• Accessibility: The kitchen waste tracking document should be easily accessible to all relevant parties, such as crew members and managers who can use the information to support waste reduction efforts.

Start on this today, and you’ll see significant improvement in waste in no time!