Restaurants and Food Waste

Throughout the world, the weight of food wasted every year is one billion three hundred million tons: a mountain of food thrown away because it may have some aesthetic defects or because it is simply "in excess" of the quantity required.

As stated by the Ministry of Housing and Local Government Malaysia (MHLG), restaurants food wastes volume alone is up to 941,608 tones/per year. According to the Solid Waste Management and Public Cleansing Corporation (SWCorp), by 2020 the total amount of food waste can certainly fill up 16 of the twin towers!

According to the data, 11% of the people say that they eat food at the restaurant and 68% of them say that the biggest responsibility for leftovers lies with restaurateurs: a discrepancy in numbers that is not realistic, but at the same time highlights bad habits in the management of catering activities.

How to reduce food waste at your restaurants? How to become more eco-friendly?

Garbage

Here are some tips for you!

Ad hoc menu: compose the dishes trying to use the ingredients according to the order of expiry, while for the surplus at the end of the day it is possible to propose menus at advantageous prices, making this practice known to customers. Alternatively, surpluses can be served as a "welcome dish" to customers, in the form of small samples or finger food.

Preserve! Scheduling your purchases is essential, as is keeping an eye on your weekly supplies. The ingredients must be stored in the correct way, i.e. with portions designed according to the preparations. The goods must be stored using technologies, such as vacuum or blast chiller, that allow for longer storage times and in order to use older foods first.

Use "clippings": it is important to always maximize the food and its yield, without wasting clippings, surpluses and leftovers. Potentially with each ingredient the restaurateur has two "recipes" available: the first, which uses the noble part and the second, which uses the "clippings" (and from which you get pure profit).

Anti-waste services: every activity must offer customers the possibility to use the "doggy bag" service, advertising it on the menu or through the room staff. Yes also to a "responsible" management of the condiments at the table: it is better to offer them a little at a time and/or on request. Kitchen surpluses can also be shared with the staff and become a moment of sociality and team building, as well as an excellent solution against waste.

If each of us would try to contribute to the health and maintenance of the environment, avoiding unnecessary waste, the world would be a better place for us: remember that the world is our home!

The SmartBite Team.

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