Topic 4 Solution to prevent & manage food waste
Once aware of food waste problematic, all solutions are in operational and methodology improvement.
Keep in mind this chart; all solutions depend on it!
- Do not over-order food;
- Check the quality of deliveries: damaged packages, contaminations, bruising on fruits/vegetables, best before and use before date, temperatures. Return what does not meet your standards;
- Buy in bulk if you will use all the product, to reduce packaging waste, for food and drinks;
- Prefer/Choose seasonal products and local distribution channels (arrangements with local suppliers for orders/supplies and deliveries can usually be more flexible);
- Grow your own (herbs for example do not require large space);
- Order “just-in-time”, meaning as close to the time that you will use the product as possible;
- Adjust the quantities ordered to the expected number of customers.
- “Operate a “first-in, first-out” policy (FIFO-method) : new products should go at the back of the shelf, to use the older ones first;
- Store each item to ensure its best conservation, do the same for washed and prepared vegetables or dishes;
- Consider vacuum packing to extend the life of food;
- Ensure all storage area are dry and clean;
- Arrange your storage area to minimize waste if breakages or spoilage;
- Implement regular cleaning and maintenance of your equipment, ensure refrigerator and freezers are operating at the required temperature.
- Avoid unnecessary trimming;
- Use the right equipment (e.g., some peelers produce lighter peels);
- Try to handle/cook the whole gross product to have less losses;
- Purchase pre-prepared or cut products if it is relevant;
- Prepare food to order if possible;
- Cook in small batches to avoid throwing away over prepared food;
- Use refillable bottles/dishes for condiments instead of single use package;
- Use reusable coffee filters to replace paper filters that are thrown out with coffee grinds;
- Plan menu so that fresh and perishable ingredients can be used in different meals;
- Include in your menu or dish of the day the products which are close to the expiry date;
- Have less dishes on your menu, as it requires less stock.
- Train your staff to provide a clear description of the order (ingredients, cooking method) for the customer satisfaction and to prevent food leftovers;
- Adjust portion sizes by:
- Look if food regularly returns on plate to the kitchen, this could mean portions are too big;
- Train your staff to provide minimum portion and ask customer later if they want more;
- Offer guest the option of ordering smaller/bigger portions and price these items;
- Have children’s menu for the youngest.
- Operating a buffet, propose food in smaller containers that will be more often replenish. Propose small plates and allow customer to refill. Do not refill the buffet during the last 15 min it is available;
- Propose the customer to bring back food leftovers;
- Educate guest to properly sort material if they have to do it themselves.
- Ensure that all the reused products comply with food safety regulations (check the delay between cooking and cooling, cooking and reuse, the storage and reheating temperature conditions);
- Freeze for later but ensure it will really be reused at a later stage;
- Plan menu that uses food leftovers (main course meats in salad, offcut vegetables in soup, mashes, etc.);
- Educate the staff to properly sort “waste” according to the waste hierarchy.
- Only consider as waste what cannot be anything other than waste.
- Make your staff aware of the cost and impacts of waste;
- Communicate on the improvements generated by the team;
- Use communication tools to educate and to nudge staff and guests. Click here to go to Module 12 – Unit 3: Communicating circularity.