Food Waste Avoidance Tool

Based on the information provided, a customized plan for reducing food waste at your upscale hotel would look something like this:
Inventory Management: Implement an advanced inventory management system to prevent over-purchasing and spoilage. This could include a first-in-first-out (FIFO) policy, regular stock rotation, and perishable items monitoring.
Menu Planning: Optimize the menu to reduce waste, using cross-utilization of ingredients across different dishes and adjusting portion sizes.
Staff Training: Conduct regular training sessions for staff to emphasize the importance of waste reduction, providing tips on portion control, storage practices, and waste sorting.
Composting: Set up a composting system for organic waste, which can be used in the hotel gardens or local farms.
Buffet Service: For buffet service, consider introducing smaller plates and replenishing more frequently to avoid waste. Also, experiment with digital projections or sample plates instead of actual food to display options.
Measurement: Introduce a waste measurement system to monitor progress. Regularly assess and adjust strategies based on measured outcomes.
Local Regulations: Ensure all practices are in compliance with local waste management laws and regulations.
Your goal to reduce food waste by 50% within a year is achievable with these strategies, and your commitment to sustainable practices such as composting and local sourcing will surely help improve your establishment's environmental footprint.