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Charitable donations. And if you can't find any places for people willing to take it never forget about your local zoo or wildlife center.
I would suggest you should go for "newsvendor model" (search on internet) and make some calculations with underage cost, overage cost, critical fractile and optimum order quantity.
Understand what your company is ordering for inventory and how those ingredients can be utilized across your menu to minimize waste, as your menu is tailored and changed, you can determine what ingredients you have and what ingredients you will need to fit those changes. It’s okay to order a special ingredient for items however another important factor to understand is the total quantity (say over a month) of all menu items ordered.
With that info you should be able to minimize waste easily.
I have developed a POWERBI for some resturants locally that pull data from toast in order to determine frequency of orders. If you are able to pull together an ingredients list and menu, you can integrate that into the BI to determine what you need to better prepare your business for the month.