Keep It Fresh: Reducing Food Waste in Hot Weather

Reduce food waste

Summer is here, and with it comes longer days, rising temps, and unfortunately, a faster pace for food spoilage. If you run a small food business, you know that warm weather can make managing inventory even trickier. One unexpected delivery delay or a fridge running just a few degrees too warm, and suddenly, you’re tossing perfectly good ingredients into the compost bin.

The good news? A few smart practices can help you waste less, save money, and even build a stronger connection with your customers.

Here are some practical ways to reduce food waste this summer - some you might already be doing, and a few that may surprise you.

1. Know Your Inventory Like a Chef Knows Their Knife

Keep your inventory tight. It’s tempting to stock up before a holiday weekend or heatwave rush, but over-ordering is one of the top causes of spoilage.

- Do a quick daily fridge walk; take stock of what’s nearing the end of its shelf life.

- Train staff to use FIFO (first in, first out) and label everything clearly.

- Digitize your inventory tracking if you're still relying on sticky notes.

2. Get Creative with "Ugly" or Overripe Ingredients

Not every tomato has to be pretty to be useful. Turn soft fruits into jams, slightly wilted herbs into sauces, and overripe veggies into soups or stocks.

Consider having a weekly “save the scraps” special - something made from ingredients that would otherwise be wasted. Market it as a sustainability feature, not a compromise.

3. Watch That Temperature

A hot kitchen can creep into your cold storage. Make sure your fridge and freezer are maintaining proper temperatures, especially on extra-hot days.

- Place a simple thermometer inside to double-check.

- Don’t overload the fridge - cool air needs space to circulate.

- Keep doors closed as much as possible during prep rushes.

4. Embrace Small-Batch Prep

Yes, batch prepping can save time. But in the summer, prepping too far ahead can backfire. Try smaller batches more frequently to keep ingredients fresher and reduce spoilage.

- Review which menu items can be made to order.

- Track what goes unsold each day and adjust quantities accordingly.

5. Build a Culture That Cares

Food waste isn’t just a back-of-house issue. Everyone on your team plays a role.

- Talk about it, make food waste part of your regular team check-ins.

- Give staff a say - they often notice waste points you don’t.

- Celebrate small wins: “We cut fruit waste by 25% this week!”

6. Compost - Even in the City

In Los Angeles, we have access to city compost programs (like the food scrap pail I use at home!). If you aren’t already composting, this is a low-effort way to reduce what ends up in the trash.

- Contact LA Sanitation to make sure your business is set up correctly.

- Educate staff on what can and can’t go into the bin.

- Use signage to make sorting easy.

7. Partner with Local Organizations

If you consistently have surplus food, consider working with local food banks or hunger relief organizations.

- Keep donated items labeled and stored separately.

- Make a regular habit of drop-offs if your volume supports it.

- Let your customers know you donate - they’ll appreciate it.

Final Thought

In the summer heat, food moves fast. But with a little attention and teamwork, you can stay ahead of waste. Bonus? These practices don’t just help the planet - they help your bottom line, too.

And sometimes, all it takes is a small reminder (like a city-issued food scrap pail on your kitchen counter) to make a big shift.

Here’s to fresh food, smart kitchens, and a season of less waste and more impact!