How to reduce food takeaway wastes?
There are many inconsistencies in human life. Restaurants across the nation and the world squander tons of food every day, while on the other end of the spectrum; millions are still imprisoned by the ills of poverty and hunger.
Now more than ever, restaurants need to start prioritizing sensible food waste control, and customers also must be more concerned regarding food waste management, while taking away food from restaurants.
· Form a trustworthy team to manage restaurant waste
Establishing a responsible team is the first stage in the control of restaurant food waste. It is preferable to employ individuals for this activity, who have experience with cleaning and dishwashing, since they have a basic understanding of the quantity and kind of rubbish.
Every team member needs to be instructed on and trained on how to reuse and recycle. If your restaurant is bigger, you should set up a bigger team with a leader whose job it is to make sure, that everyone follows the waste reduction management program. If your restaurant works on a limited budget, a smaller workforce will be more effective for managing food waste.
· Make a waste audit
First, it's important to determine how much and what kind of waste the business produces. Finding and identifying the origins of these wastes should be your main objective, when performing an audit because only then, you will be able to design measures to decrease them.
It is crucial to inform your crew of the purpose of the audit, and the advantages of the programme for the restaurant before beginning.
· Identify your waste, then break it up
It is preferable to separate the waste from restaurants into the following groups:
It is the waste that stays in the kitchen, such as spoiled perishable foods. Improving the storage system would stop the wastage of raw materials as a solution to this waste. For this, you will need to maintain a close eye on the inventory evaluation. In addition to inventory analysis and appropriate storage, you must place a strong emphasis on staff training.
This is the second type of waste that might accumulate in a restaurant. When the food has been served by the servers and some or all of it has been discarded by the patrons, this form of waste occurs.
Over proportioning is one of the main causes of post-consumer waste. Food waste and increased food costs result from serving huge portions of food, which the guests cannot consume. Thus, portion control is required.
· Evaluation of inventory
Before making a new purchase, it is important to evaluate the stock that is already on hand. When food is ordered in huge numbers but not used up before it expires, the most food is wasted. Setting re-order levels for each ingredient is advisable, so that you are reminded to place the re-order as soon as it drops below the pre-determined minimum.
By doing so, you can avoid buying more than you need out of concern for stock shortages. You can keep an eye on your restaurant's inventory, and manage food prices by using these suggestions.
If you prepare more food than you need to, you can donate it to the needy rather than throwing it out.
About 9.55% of the entire amount of food purchased is wasted at fast-food restaurants, while 11.3% is wasted in full-service establishments.
This is bad for the global food supply as well as the restaurant because food prices will go up. When your crew produces an excessive amount of food waste, raw materials that could have been employed elsewhere to make money are wasted.
Thus, profits are also declining as food prices are growing. The second-largest expense in the restaurant sector, immediately after payroll costs, is the cost of the food used to prepare meals. Due to this, restaurant proprietors must begin include restaurant food waste management in their business plans.
How can we assist?
Netsol Water recognizes the importance of providing modern solutions for proper food waste management. We providethe most eco-friendly food waste recyclers, organic waste recyclers, green waste recyclers, and many more products to avoid pollution, caused by food waste in landfills. We think that a safe environment saves lives!