One day each month the food left by consumers, food wasted during cooking and discarded food was all weighed. The result was demonstrated to guests as well as staff under the heading “This is how much waste we all generate during one day”. Reducing food waste through measures such as removing the side plate for salad, educating staff in portioning and menu planning as well as weighing leftover food. During a five month period, the restaurant chain Eurest reduced its food waste by 25 percent per helping served.
http://www.eurest.se/