Which is an example of best practice in a cafe to avoid milk waste?

Utilizing a system to keep track of milk usage and purchasing the appropriate amount is an effective best practice in a café to minimize milk waste. This approach involves monitoring how much milk is used daily or weekly and then adjusting orders accordingly to prevent both overstocking and running out of supplies. By accurately estimating demand, cafés can ensure that they have just the right amount of milk on hand, thus reducing the likelihood of milk spoiling before it can be used.

Regularly checking expiration dates can help manage existing stock but does not address the core issue of ordering too much milk in the first place. Overstocking milk supplies may lead to a surplus that can easily go unused and spoil, which is counterproductive in a waste reduction strategy. Discarding unused milk at the end of the day is a reactive measure rather than a proactive strategy, ultimately contributing to waste rather than preventing it. Thus, tracking usage allows for better forecasting and purchasing, directly targeting and improving inventory management to save resources and reduce waste.