Which of the following is a consequence of food waste in the kitchen?

Increased storage costs arise from food waste in the kitchen because when food items are not used in time and spoil, they must be replaced with new stock. This leads to higher overall inventory levels, as the kitchen has to store additional resources to account for what is lost due to waste. These storage costs include the physical space needed to hold excess inventory, as well as potential increases in utility costs for refrigeration and preservation.

Furthermore, frequent purchasing to replace wasted food can lead to higher operational expenses. Managing a kitchen efficiently requires minimizing waste to control these costs and maximize profitability. In contrast, the other factors listed do not directly relate to the consequences of food waste; for instance, more healthy options for customers and better inventory management typically result from effective waste reduction strategies rather than from its presence.