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The 5 key pillars to reduce food waste in restaurants


Food waste It is a worldwide problem. By some estimates we would be throwing away about half of the food products we produce.

Aside from being a terrible inefficiency, this also imposes additional stress on our planet and affects additional production costs.

This issue does not only affect producers, all necessary professional activities so that food reaches our plate suffer the harmful effects of food waste. A) Yes, for greater sustainability in food is not enough to act on the source, to audit losses at each stage of the process: How much product they never get to leave the production site?, What can you do to avoid it?, How can we minimize the number of spoiled food during transport?, Is there any way to predict more adjusted to reality form short-term population consumption?, What measures can be implemented in grocery stores so that food does not spoil?…

Alongside these issues, You may also wonder what can be done in the catering sector to mitigate the negative effects of food waste. Fortunately, thanks to a recent report issued by the group Champions 12.3 under the title A professional case of reduced losses and food waste: the restaurants, we have five fundamental pillars on which to act when put to work with the issue of reducing food waste in the kitchen local.

1.- estimates, correct predictions and measurements

The first step to not throw food to the dustbin at the end of the day is to have done an exceptional job when the pantry establishment avituallar.

So that, does not come with the rough estimates can be made eye. At present it is necessary to have technological solutions that are coming to market monitor in full detail the supply requirements having our restaurant.

Faced with predictions and estimates often unwise that humans can get to do, the based solutions in machine learning and artificial intelligence results offer much more faithful to reality. These solutions are of critical use in the kitchen as reducing unnecessary food entry is acting to get a double benefit: contribute to savings in the restaurant reduce costs associated with food suppliers and those derived from waste management (we assume that the effect on the natural environment will always be positive if consumption is achieved deescalar).

To implement easily these technological solutions in the market you can opt for intelligent measuring instruments. An example of these devices are mounted by the company Leanpath, company based in the US. UU., United Kingdom, Spain and Australia which has been received several awards for sustainability in food thanks to his contributions in the field of combating food waste. Annually save 11 million tons of food thanks to the technology they develop.

2.- Involve the entire team to eliminate food waste

To maximize results in the fight against wasting food in the restaurant is not enough that the owner is satisfied and willing to strive to achieve these results.

In that study the role played by all staff of business in eliminating food waste on site highlights. Thus, must be informed of the importance of the corrective measures undertaken within the restaurant. Each and every one of the workers on the payroll, from the staff camaraderie to those responsible for cleaning the kitchen must know what protocols are to alleviate the excessive and unnecessary consumption of food products.

If the working group is well conscious, the effects on food waste in the workplace will become much more apparent. Restaurants participated in the report observed reductions around 25 percent in the amount of food they had just way going to landfill, as long as the whole team were overturned this objective. The results were lower when managers failed to communicate with other employees.

3.- Reduce overproduction

Accurately track the performance of our local patterns may appear related to food waste.

If inefficiencies are detected on a daily basis, should act on them with the maximum speed. A change in the methodology with which the business is carried (especially important in in case of buffets self-service), in the letter, mode in which cooked or prepared ingredients, and the way in which services are promoted restaurant, You can have unexpected positive effects on the amount of food wasted.

Act on all these points is vital for the restaurant. It would be wrong to underestimate the potential contributions of such changes in business operation mode.

4.- Inventories and improvements in the provisioning

The three points discussed so far are those that motivate higher returns on investment. Nevertheless, rely solely on improving measures, in collaboration with the workforce and reducing excess production it is insufficient.

To mitigate the adverse effects of food waste must put all the meat on the grill (only metaphorically). Conduct a monitoring of perishable foods can lead to last-minute changes on the cards, employing intelligent cooling equipment can help the cold chain is not broken and therefore have better quality foods and last longer, without the ingredients for very small niches where there is little consumption has the potential to reduce waste long term.

Literally, There are hundreds of tips that conscious restaurateur can incorporate the daily work in your establishment for not only greater sustainability in food, but also a considerable saving money.

5.- An alternative for leftover food

Often we throw scraps of food that could well be used for other recipes. These "waste" can give them another use if you have some initiative and imagination. Remains of vegetables can encurtir, desiccate or ground for use as a garnish or seasoning in other dishes. pickling, liquefied or infusions are some of the options available in the case of fruit. As for cereals, legumes and tubers; It is best to use the remains in baking and purees.

If all else fails and the dish is ready and is not expected to sell, There are many applications that have been designed with this very purpose in mind. Responsible for the catering business can set a price hiperreducido through these apps mobile and users can enjoy a good meal at discounted price. It is a situation in which all (restaurant, and wild diner) earn.

Finally, if in addition to show off sustainability in power it wants to exercise social responsibility of local, they can be donate surplus food to those who do not have to put in their mouths. The homeless are most grateful to receive a free meal charges, and personal satisfaction in doing is indescribable restored. This can be done as in the previous case, through apps mobile, with posters at the sight of beggars, or through NGO.

According to the study treated, fight food waste can have a significant impact on those larger businesses. The document returns on investment are described 7:1 with a repayment term of two years. Certainly it sounds interesting.

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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