My strategy helps Grand Café Levels waste less food by fi rst checking what and how much food is thrown away. Then, the menu and portion sizes are changed to avoid extra leftovers. Staff are trained to stop waste, and customers are encouraged to take home any food they don’t fi nish. The plan also includes composting food scraps. This way, we reduce waste and take care of the environment in an easy and practical way.
My strategy is easy to do because it starts with simple steps like checking what food is wasted. Changing the menu and portion sizes can be done little by little without spending much money. Staff can learn about waste in short meetings. Customers can be asked nicely to take their leftovers home. Composting can be done with help from local services. This plan is simple and possible for Grand Café Levels to use.

My strategy is new and creative because it looks at all parts of food waste. It helps the kitchen waste less, uses leftovers in new ways, and turns food scraps into compost. It also involves staff and customers, so everyone helps. This makes the plan smart, easy, and good for the environment.
My strategy is easy to use in other places because it has simple steps. Things like checking food waste, changing portion sizes, and using leftovers can be done in any kitchen. It doesn’t need special tools or big changes. Every place can choose what works best for them. That makes the plan good for many cafés, restaurants, or even schools.