Examples include: ▪ offering "standard" plates with average portions to limit the amount of food that is not eaten and wasted ▪ using a computer tool to calculate the daily take-up rate ▪ re-offering meals that are not been eaten the first time, subject to compliance with health and safety requirements (this amount is then deducted from the number of meals calculated for the next day) ▪ implementing partial self-service, allowing each employee to create their own meal by choosing what they want (for salads and fruit) ▪ automatic refiltering of frying oil in the kitchens after each use, thus reducing consumption ▪ sorting and promoting foods with short use-by dates (cheese, for example) to encourage consumption of these products and reduce waste.