I take a part-time job in a restaurant which has a serious food waste issue. The primary sources of the food lost and waste in my workplace are: 1. The leftover of consumer 2. The leftover of the daily staff meal 3. The waste from raw material, such as flower heads or buds of vegetable, and the expired food. We have added an organic rubbish bin to recycle all uncontaminated food (mainly the raw material). However, there is still a greater amount of food is wasted by both consumers and employees. I am keeping motivate my colleagues to reduce the food waste in my workplace, like packing the leftover of the staff meal. I hope the food waste from the staff meal would reduce by half at the end of this year.