Reducing food waste is an important issue in the catering industry. It is worth taking measures to reduce food waste, not only from an environmental perspective, but also from an economic one. Worldwide, one third of food ends up in the bin. In the EU, an estimated 173 kg of food waste is produced per person. Converted to Austria, that’s 143 fully loaded articulated lorries every day. Food waste is a massive problem for the environment. And means the loss of goods that have already been used.
Reduce food waste
We'll tell you how you can start saving money for a better future:
- Raise awareness: To reduce food waste, it is important to raise awareness of the issue. Inform your employees about the importance of reducing food waste and train them in food handling. Make your guests aware of the issue too, e.g. by including references to sustainable cuisine on your menu or on notice boards in the restaurant.
- Planning and ordering: One effective way to reduce food waste is to optimize the planning and ordering of food. Make sure that you only order as much as you need and plan your dishes so that you use as many ingredients as possible. Also make sure to choose seasonal and regional products to minimize transport routes and protect the environment.
- Storage and preparation: Storing food properly can help to extend its shelf life and thus reduce waste. Establish a food storage system and train your employees in the correct handling of food. Also avoid unnecessary preparation of dishes, e.g. by cutting vegetables only when needed.
- Creativity when using leftovers: Leftovers can often be put to good use. Think about how leftovers can be used in new dishes. For example, leftover vegetables can be used in soups or stews. Leftover bread or bread rolls can also be used as croutons or breadcrumbs.
- Portioning: Overportioning dishes often leads to food waste. Make sure you serve appropriate portions, offer the option of a supplement and give your guests the opportunity to take leftovers with them. This way, your guests can not only eat more sustainably, but also enjoy your delicacies the next day.
3 top zero waste tips
- What to do with so many apples?
Especially if you have your own garden, the harvest can sometimes be overwhelming. Not all produce can be used fresh straight away. Apples and other fruit are ideal for making jams, chutneys, purees, compotes, juices, teas and potato chips. You can serve apples to your guests all year round. - Banana peels as an alternative to pulled pork?
Organic banana peels don't have to end up in the bin. Use a spoon to scrape out the inner, white layer of the peel. Then tear the banana peel lengthwise into strips with a fork. Add the oil, paprika powder and cumin. Then fry with onions and BBQ sauce - and your meat-free pulled pork alternative is ready! Your guests will be delighted! - Carrot greens: Please tear them off? NO!
You can make a delicious pesto from carrot greens. But the greens can also be used to spice up smoothies or make a creamy soup. Just give it a try!
Fazit
Lebensmittelabfälle sind in der Gastronomie ein großes Problem. Durch eine bewusste Planung, Lagerung und Verwertung von Lebensmitteln könnt Ihr als Restaurantinhaber oder Koch einen wichtigen Beitrag zur Reduzierung von Abfällen leisten und damit noch dazu Geld sparen.
