It also can reduced demand for animal product. Reduction of the use of food-competing feed components in livestock rations, which also affects the availability of livestock products (a ‘consistency strategy’  or ‘transformation of the food system’. This consistency strategy shifts the focus from livestock's role in the food system as a source for high-quality protein, to another role, which is to use resources that cannot otherwise be used for food production. In reuse, besides we throw the extra food away, we can redistributing the food to the ones in need. Mock Restaurant might be have some extra food that might be couldnt finished. So better to give to someone whose in needs more.

The simplest way to sort  waste is by using different containers – buckets for certain types of waste. Waste is primarily necessary to sort to the one that can be recycled, such as food packaging, glass, paper, plastic bottles or organic waste from the kitchen, food scraps that your guests did not eat, all green food that can go to composting. These main categories can be furthered divided into subcategories such as meat, fresh fruit and vegetables, large plastic bottles, small plastic bottles, etc. A large number of categories and subcategories provides a clearer picture of the type and quantity of waste and brings more recycling options.
Last but not least, Educate your staff with adequate practical training about the rules of movement in the kitchen or bar. Each of them must be familiar with the rules of movement in the bar or kitchen while preparing meals or drinks. For example, workers in the bar must learn to move circularly, to respect the sequence of actions in the bar in order to avoid unnecessary bumping that resulting with slower service and frequent spilling of drinks.

Thus, to reduce this problem, a proper planning of buying the fresh product is needed.   For example, prepare the standard recipe for the menu needed and buy the ingredient based on the recipe provided with the checklist.  This will help to reduce overbuying the fresh product.  

Another ways to avoid the overbuying of the fresh food is buying the fresh ingredients at the day needed.  This may prevent people to buy more because they cannot predict the amount of the ingredients for the week.  Besides, some fresh ingredients like vegetables and fruits will spoil within two days.    
Article: https://www.bustle.com/articles/135653-9-grocery-shopping-tips-so-you-can-finally-stop-wasting-everything-you-buy

Consumers such as students and staffs also need to take their responsibilities to reduce the food waste. Since the mock café is using the buffet style to serve food, the consumer should get their food based on their appetite. Consumer must eat and finish the food which they had taken from the buffet line. Consumer also need to raise their awareness about food wastage. For example, the staffs of Mock Café should display the poster about the effect of food waste and the latest news so that the consumer will not waste their food and appreciate their meal.

Here is the article about the ways to reduce food waste in restaurant.

https://www.webstaurantstore.com/article/140/how-to-reduce-waste-in-restaurants.html

-In purchasing, buying in bulk might not be suitable for all foodservice although the price will be cheaper compare to buying in low quantity. By speaking to local supplier or vendor, finding promotion, making social connection can get you to buy cheaper fresh goods in lower quantity if your operation is not target to large crowd. Besides, buy fresh goods that doesn’t spoil easily like green leaves. Instead, roots, cabbages, marrows can be store longer than leafy greens. 

-Organize. First in First out is a great way to arrange your stock. Food that’s going to expire should be use first. The menu shall be alter according to what is going to spoil first. By marking or taking note of what food is going to expired can greatly reduce food waste. 

-Menu. Prepare menu that can rotate or get interest of target customer. If the menu is boring and often brings out, the customer will have higher tendency to waste food. Rotating menu is a good way to systematically set menu for the operator. Rotating menu will allow operator to plan ahead more easily. Besides that, food pairing is an important aspect in planning menu. For example, by pairing vegetable into the main course can greatly reduce food waste. Beef stew with various kind of root vegetable is better compared to plain stir fry vegetable itself.

Education is another way to reduce food waste.

- Poster. By showing how much portion should a person intake can remind customer to take only what they need.

- Campaign. By doing campaign to raise awareness of important to stop food waste. Educational activities such as videos about effect of food waste, composting food scrap can be done to educate customer or students.

- Programme. Launching programme or competition such as making farmers connect to students will allow students know how food is produced or harvested will make them less likely to toss away food.

- Using small plates instead of large tray can reduce the food that customer take. Customer will feel fuller by eating in a small plate by psychologically. 

- Monitoring amount of food waste time by time and taking action against it will. If particular menu does cause a lot of food waste then the menu shall be changed. If possible, new menu should be introduced to keep interest of the customer every now and then.

- prevent selling of junk food in cafeteria. Consuming of too much junk food before proper meal will decrease their appetite. Besides that, increasing rest period to allow slow eater to finish their meal.

-In purchasing, buying in bulk might not be suitable for all foodservice although the price will be cheaper compare to buying in low quantity. By speaking to local supplier or vendor, finding promotion, making social connection can get you to buy cheaper fresh goods in lower quantity if your operation is not target to large crowd. Besides, buy fresh goods that doesn’t spoil easily like green leaves. Instead, roots, cabbages, marrows can be store longer than leafy greens. 

-Organize. First in First out is a great way to arrange your stock. Food that’s going to expire should be use first. The menu shall be alter according to what is going to spoil first. By marking or taking note of what food is going to expired can greatly reduce food waste. 

-Menu. Prepare menu that can rotate or get interest of target customer. If the menu is boring and often brings out, the customer will have higher tendency to waste food. Rotating menu is a good way to systematically set menu for the operator. Rotating menu will allow operator to plan ahead more easily. Besides that, food pairing is an important aspect in planning menu. For example, by pairing vegetable into the main course can greatly reduce food waste. Beef stew with various kind of root vegetable is better compared to plain stir fry vegetable itself.

Education is another way to reduce food waste.

- Poster. By showing how much portion should a person intake can remind customer to take only what they need.

- Campaign. By doing campaign to raise awareness of important to stop food waste. Educational activities such as videos about effect of food waste, composting food scrap can be done to educate customer or students.

- Programme. Launching programme or competition such as making farmers connect to students will allow students know how food is produced or harvested will make them less likely to toss away food.

- Using small plates instead of large tray can reduce the food that customer take. Customer will feel fuller by eating in a small plate by psychologically. 

- Monitoring amount of food waste time by time and taking action against it will. If particular menu does cause a lot of food waste then the menu shall be changed. If possible, new menu should be introduced to keep interest of the customer every now and then.

- prevent selling of junk food in cafeteria. Consuming of too much junk food before proper meal will decrease their appetite. Besides that, increasing rest period to allow slow eater to finish their meal.

          Next, by checking the inventory and list down the unused food. The culinary team tend to cook something that easy every morning because lack of time, by cooking the same dish every morning, some of the unused food will not being used and it nearly near expiration date so by checking the inventory and list down can adjust the stock and thereby increase savings for other use. The staff and the management need to communicate and discuss on how to raise awareness about the food waste issue, by train the staff on to prepare the dish not too many. Example: In morning, for breakfast. The staff just prepare a enough meal and just cook for one time and not preparing too much portion dish because usually they already know that most of the students and staffs doesn’t go to the cafe regularly in the morning. This is can be done by enhance communication with the guests by create a survey to know what type of desired menu choice, so that when the data already been analyse, can proceed to prepare the menu choice based on the result of the survey. This is can be done to avoid food waste and makes the management of the cafe better.

References
Martin-Rios, C., Demen-Meier, C., Gössling, S., & Cornuz, C. (2018). Food waste management innovations in the foodservice industry. Waste Management, 79, 196–206. doi:10.1016/j.wasman.2018.07.033

Sakaguchi, L., Pak, N., & Potts, M. D. (2018). Tackling the issue of food waste in restaurants: Options for measurement method, reduction and behavioral change. Journal of Cleaner Production, 180, 430–436. doi:10.1016/j.jclepro.2017.12.136

ReFED. 2018. Restaurant Food Waste Action Guide. Retrieved from     https://www.refed.com/downloads/Restaurant_Guide_Web.pdf

So, with this problem there are a few ways in reducing the food waste especially in the Mock Café Restaurant.  Firstly is keeping on top of use-by dates by rotating inventory, and also ensure that all fresh produce and shelf stable ingredients are stored correctly. 

Next is plan to use expiring foods first. Take note about the expiring date during purchased foods so that  FIFO (first in first out) law can be used. Rotate your cupboards and fridge after shopping. Bring older items to the front and put new food toward the back so you have less risk of finding something moldy down the road. If the food in the freezer, mark it with a date so it can be use before it has been stored too long. Be sure to understand the expiration dates like “Use by” and “Best by”, and “Sell by” to avoid throwing food out. 

Other than that, examine the products before buying. Wether buying the fruits, vegetables, dairy, or any food, take a close look to see how close it is too ripen, spoil or expire. Don’t rush to pick the food that is in the front of the shelf. 

Lastly, keep serving sizes small and encourage people to get refills in they're still hungry. That way the cafes will have less leftover on plates that finally might end up in the garbage. 

Here is the link of article that can be refer:

 

 Here also a video about one of the waste-free restaurant that support the campaign of reducing the food wastage:

First of all, we should raising the awareness about food wastage towards all the customer that having their meals in mock restaurant especially students. Usually, students will having their lunch in the mock restaurant due to the price that is affordable and also comfortable environment. However, we can notice that the customer awareness regarding to food wastage is low due to the big scale of food waste produced. 

In order to overcome this issue, we should organize a campaign to educate students and increase the awareness regarding to food wastage. They should know why they have to finished their meals and they should realize that there are many people out there that lacking of foods. In other word, they should be grateful and appreciate the food that they buy and realize how valuable it is.

In order to organize and start up the campaign, we have to provide poster to the mock restaurant, they can put the poster in the restaurant area. That is the first step as introducing the campaign and increase the awareness of customer due to the issue of food waste. Here I provide sample of poster related to the campaign.

It is not necessary to buy the ingredients in a bulk if we only want to use it in a small quantity. Even though the price might be cheaper, we have to consider about our storage area and also the shelf life of the food. Otherwise, the ingredients will be spoil and not being used, this will increase the food wastage.

We also have to check the condition and quality of food ingredients that we received during receiving time. Make sure the food ingredients is in the best quality in order to avoid food wastage. This is also essential to save money and time. So, we do not have to repurchase and do the job twice. If there is a problem with the food ingredients, communicate with the supplier and ask for replacement.

The number of food production must approximately due to the customer demand. Do not over production and under production. Under production of food may lead to customer complain because the restaurant only provide small quantity of food even in the peak hour where students really need food to having their lunch. Otherwise student will get frustrated and not satisfied with the service provided. However, if over production happen, this will lead to the food wastage. That is why communication along the supply chain is important.

In the reduce stage, it recommended that the food producer can invest better to avoid food loss. They can use better harvest and storage technologies. In the mock restaurant, the management should revise all the expiration date of all the foods so that it can be safe without throwing it. 

Landfill is considered as the lass stage of food waste pyramid, it include environmental, social and economic negative impacts. Food waste needs oxygen to create safe compose. Buried in landfill deprived of oxygen. It will create methane gas as it breakdowns.

If the over production of food happened, we can immediately take this opportunity to redistribute the food to the ones in needs. Instead of letting the food getting spoil and throw away, we can packed it and give it to the B40 students and also to the students that apply for food coupon. This is the best action because we are not only reduce the food waste but we also learn to help others. 

This I attach the link for The Lost Food Project in Malaysia. Hope we can learn something that is useful on how to fight hunger, rescue food and reduce food waste.