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How to optimize the reduction of waste in restaurants


The They waste management is increasingly gaining attention for any type of business and restaurants are no exception. Beyond the respect for the environment and the growing demand by the public for organic restaurants, proper waste management can have a significant impact on the income statement.

further, it seems very likely that own Waste regulations are going to be increasingly demanding. The European Union is working hard on its legislative body on the Circular economy, which it is based on not introducing new waste in the economic cycle through recycling and reuse of materials that are already in circulation.

Thus, regardless of the approach to be given to the restaurant as a business, the waste management is an area which should give attention. To try to be more efficient in this section, we are going to distinguish between two broad categories of waste from a restaurant: food and packaging.

Food waste themselves

To reduce waste generation supply, must study the behavior of the dishes:

  1. Are there dishes that always plenty of food?
  2. What accompaniments are those who do not usually eat customers?
  3. Are there any foods that throw soles because it is not consumed?

By means of the observation and rehabilitation It can make letter more efficient and that suits increasingly public taste.

Of course there is a nuance here, although it seems frivolous to say, presentation matters and sometimes, a decorative food which is almost never used can justify plate appearance by the value conferred by the aesthetics.

In this sense, every restaurant is different and only those who work in it can assess such subjective aspects. The key is to always stay alert and be observant, so that dishes get more value for the customer over time.

If the changes made, customers begin to eat all the accompaniments, It is likely to be reduced slightly serving the main course. At the end, You will be achieved achieve a balance in which the customer will be satisfied with the food ration and the amount of food that end up in the trash will be reduced.

Apart from this, must respect what should already be habits in any restaurant as the waste separation: and organic oils each in their specific container, and always store them away from the place where the food is prepared.

Packaging Waste

The problem of packaging management goes far beyond, because they rarely add value to the restaurant. Of course, the first ideal to optimize their management is to reduce to the maximum extent as far as possible to respect the conditions of hygiene in transporting food.

Nevertheless, There are a number of plastics, cartons and glasses are inevitable.

Is there any way to optimize management?

Expenses related to waste are mainly associated with the working time of staff dedicated to it and depending on cases with rates or prices paid for them to collection. When it has been minimized to the maximum production, The next factor is its management savings and it, the volume makes the difference.

To get an idea of ​​what you can save, according to a case study Miltek for a restaurant about 400 m2. A waste press, You can be achieved to reduce the volume of cardboard and plastic (either polyethylene high or low density) approximately 80 %, and often, anything else. When crushed it ensures that the waste remain prepared for recycling and may be contacted companies that are devoted to it and even pay for the material they collect.

To devote less space to waste, the first benefits are related to safety and health. First, there will be no nooks and plastic boxes that favor the appearance of animals such as rodents and insects, Second snags are reduced, trips and other problems associated with these materials irregular shapes.

Of course, is reduced time spent in filling and emptying garbage containers. If you hired a pick up, It can reduce the frequency of deliveries in 33 % so that instead of receiving the collector of plastic or cardboard 6 O 7 Work days, it only receives it 2, so logically it charged less. This also helps that there is less traffic in the vicinity of the restaurant and is less likely to staff and suppliers vehicles match the waste collection.

Taking all this into account, for a restaurant about 400 m2 the following benefits are estimated:

  1. Save some 5.500 € per year
  2. Reduction in the total volume of waste of a 33 % approximately
  3. Reducing the volume of plastic to top 80 %
  4. Reducing the volume of the upper board 80 %

Carry proper waste management, not only favors the economics of the business and the environment, but prepares for future regulations Spanish fruit of Circular Economy Strategy which it is currently in public information period.

About the Author

Article by the editorial team of DiegoCoquillat.com. It has professionals both in the field of hospitality, gastronomy and tourism, and new technologies and innovation.


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