Food Waste Log Analyzer — illustrative example

INPUT
One week records 2 kg preparation trim, 3 kg spoiled produce and 1 kg plate waste.

RESULT
Total recorded waste: 6 kg. Spoilage accounts for 50% by weight.
Review purchasing, storage and demand for the spoiled items; the log alone does not establish the cause or monetary value.

REVIEW
A food waste log should distinguish preparation loss, spoilage and plate waste. Use consistent units and time periods, and investigate patterns before claiming a cause or calculating avoidable savings.

This is a teaching example, not a live execution record.