Food waste log: why keep one and how
By the Daybook teamPublished 20 October 2026Last checked 20 October 2026
Covers: England, with general advice for all UK kitchens
The short answer
A food waste log records what you throw away, how much and why. After a few weeks it shows what to order less of and what to prep differently. In England, businesses also have to separate food waste from other waste, on a timeline set by their size.
What to record
- Date
- Item
- Quantity or weight
- Reason: out of date, spoiled, over-prepared, plate waste
- Estimated cost
- Initials
What the log tells you
Out-of-date stock means you’re over-ordering. Over-prep means your forecasts are off. Plate waste means portions are too big or a dish isn’t popular. GOV.UK suggests monitoring what you throw away, adjusting orders, using older stock first, and freezing food before it spoils.
England’s separation rules
In England, businesses with fewer than the equivalent of 10 full-time employees must separate food waste from other waste after 31 March 2027. Larger businesses must already do so. Use a registered waste carrier.
Storing waste safely
- Sealable, easy-to-clean containers
- Removed from food rooms as quickly as possible
- Cooking oil kept separate and collected by a registered carrier, never poured down the drain
- If you throw away more than 20 kg of animal products a week, check the animal by-product rules
In Daybook
Food Wastage is a kitchen check: log anything thrown away, as many entries as needed, through the day.
Free template
Food waste log (PDF)
Sources
Rules can change and differ between England, Wales, Scotland and Northern Ireland. Check with your local authority food safety team if you’re unsure. Daybook helps you keep records. It does not give legal advice or certify training.
Keep this record on your phone
Cleaning and pest control, signed and dated.
Daybook is the food safety diary for UK kitchens. Staff sign each check on their own iPhone; the office reads the week and makes an inspection record for any dates.