Restaurants and Hospitality
Prioritizing best practices in your restaurant can reduce and prevent food waste. Beyond best practices in your kitchen, it is vital to also establish the sense of importance of not wasting food in your restaurant. Your customers will appreciate your efforts as well. In a recent study by Unilever, they found that 72% of U.S. diners said that they care about how food waste is handled, and 47% are concerned enough that they would be willing to spend more money to eat at a place that actively tries to reduce its food waste production.
Courtesy of Food Waste Reduction Alliance
Ways to reduce waste in your restaurant:
Ways to reduce pre-consumer waste:
- Evaluate inventory
- Find ways of repurposing ingredients
- Train staff to reduce waste
- Keep your stock organized with the “first in, first out” system
- Offer staff meals if there is just enough ingredients left that won’t be enough for another dinner service
Ways to reduce post-consumer waste:
- Monitor portion sizes
- Make sure your staff can explain every item on the menu and answer questions that customers may have to reduce the chance of a dish being sent back to the kitchen
- Track the popularity of each dish
- Encourage guests to take their food home with them
Ways to reduce disposables:
- Offer a discount to customers who bring their own to-go mugs or containers
- Try compostable products
Reducing trash disposal, reduces your cost as well. This is the cost savings of a restaurant in Nashville, TN over the past 3 years!
Donate Surplus Food
Recycle Food Scraps
- Recycle food scraps by composting them. Find a composter in your area!
- Donate or sell food scraps for animal consumption