The battle to reduce food waste is an important ecological and economic issue that also has social and ethical implications. Guests are becoming more sensitive to the issue of food waste, and they increasingly expect companies in the food service business to do something about it.
Many tonnes of food are wasted away every year in the food service sector and with it, valuable resources and money. There is a lot of potential for preventing food waste in the restaurant and catering sector, the second-largest market for food products. Studies have shown that almost half of food waste is avoidable, and reducing the volume of food waste also means lower manufacturing and disposal costs.
The most important steps in effective waste management are:
- Identify causes: where are large quantities of waste occurring and why?
- Optimise interfaces: network the upstream and downstream elements of the value chain (suppliers, customers)
- Develop internal measures: how can the business reduce the amount of waste it is producing itself?
- Train staff: explain why the measures are necessary in simple terms
- Public relations: sensitise customers to the issue of food waste