How to Reduce Business Food Waste
According to EPA, restaurants account for the most significant amount of business food waste. The article discusses ways to reduce this waste by offering cost-effective alternatives. For restaurants, this includes modifying portion sizes and cooking in small batches. Make side dishes and garnishes edible. Promote carryout containers, and participate in Save the Food campaigns. Train your staff on food waste reduction practices. Challenge other businesses to adopt similar strategies. Engaging in food waste reduction campaigns can earn recognition and save money by eliminating the need for extra commercial waste collections.
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EPA offers tips for reducing business food waste
The EPA offers tips to help businesses reduce food waste. Learn how to improve your business’ waste management practices by visiting the Sustainable Management of Food (SMF) website. Numerous resources are available to help you create a sustainable food supply chain.
Here are a few:
- First, consider conducting a commercial waste audit – This will show you how much food is thrown out, what it is, and why. Once you know the details, you can implement effective waste prevention measures to reduce your waste. By reducing uneaten food, you will be saving time and money, and you will reduce waste. You can also change your menu to improve customer satisfaction, cut labour costs, and avoid wasting food.
- Another way to reduce business food waste is to start using reusable containers. While some plastic bags are designed to be thrown away, others are specifically made to be recycled. Either way, it’s essential to find an environmentally friendly option. Consider the EPA’s tips for reducing business food waste. You’ll be helping the environment and your business at the same time. Consider using recyclable paper bags, which are easy to recycle and do not produce waste.
Around 1.3 billion tons of food is thrown away annually, with nearly 40% of this waste coming from restaurants.
One restaurant that has made it a point to end food waste is Blue Hill, which uses leftovers that would otherwise be wasted and feeds them to their livestock. While many consumer-facing businesses, such as supermarkets, restaurants, and manufacturers, often generate large amounts of food waste, restaurants still have many ways to make their operations more sustainable and reduce waste. Large portions and elaborate menu options are vital contributing factors.
According to the Food Waste Reduction Alliance, an estimated seventeen per cent of the food served in restaurants is uneaten, while only fourteen per cent of the leftovers are donated. Many organisations have taken on the challenge of eliminating food waste and have launched awareness campaigns aiming to reach restaurants across the globe. According to the EPA, restaurant food waste accounts for twenty-four per cent of the national total and is responsible for nearly forty per cent of trash disposed of.
You can put the following food waste in your caddy: |
You cannot put the following waste in your caddy:
|
meat and fish – raw or cooked, including bones and skin
fruit and vegetables – raw or cooked
all non-liquid dairy products
eggs including shells
bread, cakes and pastries
rice, pasta and beans
uneaten food from your plates and dishes
tea bags and coffee grounds |
liquids
oil
liquid fat |
Reduce Business Food Waste: Tips
Reducing food waste in businesses is important for both environmental and economic reasons. Here are some tips for reducing food waste in businesses:
- Plan menus and portions carefully: Businesses can reduce food waste by carefully planning menus and portion sizes to minimise the amount of food that goes to waste. This can involve tracking sales and menu items to identify patterns and adjusting menus and portion sizes accordingly.
- Use up ingredients efficiently: Businesses can reduce waste by using up ingredients efficiently, such as by using leftover ingredients in other menu items or repurposing them in creative ways.
- Properly store and label food: Proper storage and labelling of food can help to reduce waste by ensuring that food stays fresh and is used before it spoils. This can involve labelling food with use-by dates and storing it in appropriate containers and locations.
- Train staff on food waste reduction: Training staff on food waste reduction can help to raise awareness and encourage behaviour change. This can involve educating staff on the impact of food waste and providing them with tools and strategies for reducing waste.
- Donate excess food to charity: Businesses can reduce waste and support their local community by donating excess food to charity. This can involve partnering with local food banks or charities to ensure that excess food is distributed to those in need.
- Monitor and track food waste: Businesses can track and monitor their food waste to identify areas where waste can be reduced. This can involve measuring and analysing food waste, setting targets for waste reduction, and implementing strategies to achieve those targets.
By implementing these strategies, businesses can reduce food waste, save money, and contribute to a more sustainable and efficient food system.
Reduce Business Food Waste: Costs
The disposal of business food waste is a problem that can be addressed in several ways. One method is diverting food scraps from the garbage by up-front source reduction, donation, or on-site systems. These methods divert organic waste from landfills and produce a clean energy source through composting or anaerobic digestion. A handy guide to food waste estimation is available at RecyclingWorks. The benefits of organics diversion are considerable.
According to a report by the waste management company SWRnewstar, the UK restaurant industry wastes an estimated £682 million (or US 917 million) worth of food each year. This includes food that is thrown away and not sold but could still be used, such as surplus food from events or buffets.
The report also found that the average restaurant wastes around 21 tonnes of food yearly, which amounts to approximately £10,000 (or US 13,400) in wasted food costs. These costs include not only the cost of the food itself but also the cost of disposing of it and the potential loss of revenue from customers who the sight or smell of excess waste may deter.
Reducing food waste is therefore not only important for environmental reasons but also for economic reasons. By reducing food waste, restaurants can save money, improve their bottom line, and contribute to a more sustainable and efficient food system.
Reduce Business Food Waste – Learn more about UK business waste statistics here
Other useful links from our Commercial Waste Centre
The Benefits of Dry Mixed Recycling
Looking After Your Business Bins
Commercial Skip Hire – How to Find a Cheap Deal
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