Waste prevention
Food waste is a major problem and should be avoided at all costs. Here is a brief introduction to the topic.
Preventing food waste should be a top priority because it not only saves money but also spares valuable resources such as water, energy and soil.
Food waste can be prevented by various measures, e.g. through smart menu planning, improved communication between staff and guests or a change in the way food is served or presented.
There is no universal catalog of measures that can be adapted to all companies. Instead, each hotel or restaurant has to develop its own solutions – based on monitoring and measurement results. The best way to do this is to work together with your employees from the relevant departments, because they have the best insight. For example, if most of the waste comes from improper storage, it’s a good idea to invite the procurement team and kitchen management to look for solutions.
As a starting point and for inspiration, this website provides best practices and tips for reducing food waste at every stage of the production process. Another good source of inspiration for measures to reduce food waste is “The Guardians of Grub” website.
