Relevance to the Restaurant Industry
Food waste results in avoidable costs while also straining the environment and depleting resources. By adopting a more mindful approach to food, foodservice establishments can increase their efficiency, reduce costs, and contribute to greater sustainability.
Worldwide, large quantities of food are lost or thrown away along the value chain. This results in the unnecessary consumption of valuable resources such as water, energy, and agricultural land. Food service establishments can make an important contribution here by specifically preventing food waste and making optimal use of available resources.
Advantages
- Reduce Costs
- Streamline processes
- Gain valuable insights into purchasing, inventory, and consumption volumes
- More easily comply with legal requirements
- Foster employee motivation and a sense of responsibility
- Strengthen guest satisfaction and guest loyalty
- Attract new guest segments
- Improve image and reputation
- Reduce environmental impact and emissions
- Conserve natural resources
Did you know that...
Tips
Food waste is generated in nearly every food service establishment. The first step toward reducing it is to analyze where and why waste is generated. Generally speaking, food loss occurs in the kitchen, storage, and preparation areas, as well as in the dining area.
Track and analyze your food waste on a regular basis. This will help you identify areas for improvement, take targeted action, and reduce costs.
Reducing Food Waste in the Kitchen and Storage Areas
- Measure, document, and analyze food waste
- Regularly review the menu and adjust dishes with low demand
- Use digital tools for recipe, inventory, and purchasing planning
- Actively involve employees in identifying opportunities for improvement
- Maintain the cold chain and store food properly
- Organize inventory clearly and label expiration dates
- Clearly label opened and prepared food items
- Check inventory levels regularly and purchase according to need
- Use ingredients as completely as possible, e.g., through zero-waste concepts and creative recipes
- Pass on surplus food to employees or donate it, provided it is legally permissible
- Recycle or properly dispose of unavoidable waste
Reduce food waste in guest areas
- Regularly review and adjust portion sizes
- Analyze the popularity and demand for individual dishes
- Establish standards for portion sizes
- Optimize the menu strategically to avoid overproduction
- Allow guests to take home leftovers
- Reuse or donate surplus food whenever possible
- Consistently sort food waste and dispose of it properly
- Compost organic waste, if facilities are available
- Inform guests about measures to prevent food waste
Store Fruits and Vegetables Properly
Fruits and vegetables are among the foods that spoil most easily. By storing them properly, you can extend their shelf life, reduce food waste, and save money.
Please follow these guidelines:
- Ensure that your storage and refrigeration areas are well ventilated.
- Apply thefirst-in, first-out (FIFO) principle: Products that were delivered first should be used first.
- Store fruits and vegetables according to their respective temperature requirements.
- Make sure the cold chain is not interrupted.
- Handle fruits and vegetables carefully to prevent bruising and damage.
- Stack delicate products such as berries, mushrooms, or soft fruits so that they are not damaged by heavier items.
- Check packaged products regularly and remove damaged or spoiled items promptly.
- Separate ethylene-producing fruits (e.g., apples, bananas, pears, kiwis, melons, and tomatoes) from ethylene-sensitive products such as leafy greens, berries, or grapes. This can extend the shelf life of many products.
- Check your inventory regularly and use ripe products first.
Order only the items you really need
Avoid wasting food from the start. Buy only what you'll actually use.
Make sure to choose good quality
Be willing to accept minor imperfections in food, but avoid fruits and vegetables that have too many bruises or signs of damage.
Compost the scraps
Composting can help recycle food scraps and reduce methane emissions from landfills. Fruit, vegetables, coffee, and tea are all excellent for composting.
Donate your surplus food
Unused food doesn’t have to be thrown away. By donating such food or offering it at a lower price, you prevent it from ending up in a landfill. At the same time, you’re helping people in need. In addition, donations boost your staff’s morale because your employees see that they’re making a positive difference. Donations can also provide you with tax benefits. Generally, food can be donated to charities, food banks, zoos, or animal shelters. But keep in mind: These organizations usually have specific requirements for the food they accept. For example:
- Fresh food must be packaged and still within its shelf life
- Fruits and vegetables must not be spoiled
- Packaged food must be unopened
Involve your staff
Successfully preventing food waste is only possible with the support of your employees. Inform your team about the importance of waste prevention and actively involve them in implementing measures.
Regular training sessions, clear work instructions, and visible reminders during the workday help raise awareness about the responsible use of food. At the same time, employees can contribute valuable ideas and suggestions for improvement, since they are particularly familiar with daily operations.
Make it clear that every single person can contribute to reducing food waste and conserving resources.
In-Depth Study
Good to Know
The Food Recovery Hierarchy
Prevent food waste by identifying the types of waste generated and how they can be utilized.
It’s important to remember: Landfills should be the last place leftover food ends up!
Advanced tips
If you’ve already implemented the basics of waste prevention, you can tap into additional potential with the following measures.
