Explain the difference between edible and non-edible waste and how to measure waste as a KPI.

• A. Non-edible waste includes packaging, bones.
• B. Edible waste results from overproduction, trimming, leftovers; non-edible waste includes packaging, bones; KPI: waste as % of food cost, waste per portion, waste audit per shift.
• C. Edible waste includes packaging.
• D. Waste is not tracked.

Answer: (B)

The main idea here is knowing what counts as waste and how to measure it to manage costs. Edible waste is what could still be eaten—things like overproduction, trimming, and leftovers that aren’t used for service. Non-edible waste is items you can’t eat, such as packaging and bones. To make waste something you can manage, you track it with practical KPIs. Measuring waste as a percentage of food cost shows how much edible waste is eating into the menu’s profitability. Tracking waste per portion gives a clear view of waste relative to the number of servings you produce, helping with portion control and forecasting. A waste audit per shift provides a structured way to collect data on where waste is coming from, so you can target reductions. The option that includes these waste types and these KPI approaches best aligns with how kitchens monitor and reduce waste. The others either misclassify items (like packaging as edible) or omit the KPI framework, making them less useful for waste management.