How to Reduce Food Waste in Your Restaurant?

As much as 1.3 billion tons of food is wasted around the globe annually while many still die of hunger in the poverty-stricken third-world nations.

If you own a restaurant, reducing food waste won’t only help you contribute your part to the environment, it would also benefit the business. Guaranteed.

Why Should Food Wastage be Stopped?

When it comes to environmental pollution, do you only think about how plastic is killing us, or why mother earth is running out of water?

Well, food waste is also a major environmental issue.

The food that gets thrown into garbage by restaurants and diners around the city goes to fill up landfills. And while it surely decomposes, the gases released are increasingly harmful and dangerous to the environment.

Did you know that decomposing food produces methane – a green house gas 25 times more harmful than carbon dioxide?

Not just this, but food waste also increases the demand of food in markets, hence increasing the amount of pollution produced during the harvesting, processing and transporting processes in the food industry.

Ready to stop wasting food in your restaurant?

Here’s how you can do that:

1. Measure Your Food Waste

Your first step to reducing food waste should be measuring the amount of food that goes to garbage every day. This way you’d be able to track food usage in your restaurant and reduce your production so that food wastage is minimized while you’re still able to meet your customer demands.

2. Predict the Orders Beforehand

Having a manual or digital system that can help you predict the orders that you will get in a day would lead to you being able to control the food production in a better manner. Hence the amount of food wasted would automatically reduce.

3. Practice Stock Control

Good inventory management is an increasingly important factor when it comes to reducing wastage of food and other items, such as rose petal party packs.

Make sure all the food in your inventory is correctly labelled with best before and sell before tags. Also, the person managing your inventory should be trained in techniques such as first in, first out.

4. Have a Plan for the Excess Food

Customer demand may not always be accurately predicted.

In cases when you’re left with spare ingredients, try to use those ingredients in another food item if they’re not past their ‘best before’ date.

Similarly, you can convert excess food into a new dish if it’s still good to use.

5. Use it as Compost

When you run a restaurant, there are always leftover food scraps that can’t be reused in any other food item or donated to charity.

For these scraps that are not too good to eat, follow this tip:

Food is a great fertilizer for soil, use the food scraps as compost for your vegetable or kitchen garden. This won’t only reduce the environmental impact of food wastage, but also your grocery bills!

No more food wastage!

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