NAVIGATING SECTOR PRESSURES:
CUTTING COSTS AND FOOD WASTE IN CAFÉS

KEY HIGHLIGHTS

  • Reducing food waste is vital for business survival and resilience in today’s challenging hospitality environment.
  • Practical, café-tested solutions-like smarter menu design, targeted staff training, and right-sized portions cut costs and support sustainability​.
  • Operational efficiency through food waste reduction allows cafés to do ‘good’ for the environment and ‘well’ for their bottom line​.

Australia’s café sector is facing mounting pressures, from inflation to rising costs driven by fuel levies.​

For many cafés, food waste now represents a critical opportunity to reduce costs and enhance business resilience. While cafés play a central role in daily food consumption, much of the food discarded remains edible and nutritious. Historically, uncertainty about safe food reuse or repurposing has led to unnecessary disposal, resulting in lost value.​

Why is reducing food waste important for business survival?​

Cutting food waste isn’t just good for the environment – it’s becoming essential for business survival. Cafés and hospitality venues are often unable to pass increased costs directly to guests, making operational efficiency a key strategy. Reducing food waste through smarter menu planning, staff training, and portion management means cafés can do ‘good’ and do ‘well’ at the same time. ​

What are the key strategies for reducing food waste in cafés?​

The CafeLab project, co-designed with cafés and local partners, trialled real-world solutions using a systems “follow-the-food” approach. Key levers for reducing food waste include:​

  • Menu design: Streamline offerings to minimise overproduction and spoilage​
  • Staff training: Build confidence in safe food reuse and repurposing​
  • Portion sizes: Adjust serving sizes to better match demand and reduce plate waste​

These café-tested approaches can be integrated into daily workflows without compromising food safety. Fieldwork also spanned broader supply chain settings, drawing on insights from producers, local councils, and food relief organisations, and recognising chefs and staff as vital sources of practical data. ​

The project demonstrates that reducing food waste in cafés is achievable through practical, low-cost changes that align with current kitchen practices, supporting both business efficiency and more sustainable food use.​

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Information

Project Webpage:

Cafélab Sector Action Plan Chapter: Co-designing Industry Relevant Approaches to Reducing Food Waste in Small to Medium Sized Cafés