Which food storage practice helps in reducing food waste?

Employing the FIFO method, which stands for "First In, First Out," is a highly effective food storage practice for reducing food waste. This method ensures that older inventory is used before newer stock, thereby minimizing the chances of food spoilage. By following FIFO, food businesses can effectively manage their stock levels, use ingredients while they are still fresh, and ensure that products are rotated properly in storage. This is particularly important in environments where perishable items are common, as it helps prevent the discarding of items that may go bad if not used in a timely manner.

Other options, such as serving larger portions or discarding unused food immediately, do not promote the efficient use of inventory and can contribute to increased food waste rather than reducing it. Using elaborate labeling systems, while useful for tracking food items, does not inherently resolve the issue of using food before it spoils, which is the primary benefit of the FIFO method.