Certified Facility Manager (CFM) Practice Exam

Reducing food waste through portion control is a foundational practice for waste reduction in the hospitality sector. By managing portion sizes, establishments can significantly minimize the amount of food that goes uneaten. This approach not only decreases food waste but can also lead to cost savings for the business and promote sustainability. Portion control encourages more efficient use of resources, aligns with responsible consumption practices, and can reduce the overall environmental impact associated with food preparation and disposal.

Implementing composting programs, while contributing positively to waste management, focuses more on the disposal process rather than directly reducing waste at the source. Increasing the number of disposable items and providing only single-use amenities actually contribute to higher waste generation, which goes against the principles of waste reduction. Therefore, portion control stands out as a proactive measure that directly mitigates waste production in the hospitality industry.