Production waste

The kitchen is where there is the most control over food, yet in many businesses it is a large contributor to overall food waste. Maintaining good practice in the kitchen can make a big difference. Here are some actions you can take to reduce food waste from production in the kitchen:

• Staff training on improved trimming, peeling and cutting: Over-trimming typically occurs in the preparation of bulk meats and whole vegetables. To see how much trimming occurs place a tub or caddy near the preparation area. Check the contents of the tub regularly before emptying into the main bin. Train staff regularly on economic trimming methods.

• Visual reminders on workstations: Place posters or other guidance at workstations showing how to trim/peel and cut different foodstuffs in an economic way.

• Use as much of a product as possible (e.g., for a pesto all of the basil not only the leaves). For more ideas see the Love Food Hate Waste Campaign.

• Consider getting some use out of vegetable and meat off cuts by using them to make stock or broth.

• Consider getting some use out of vegetable and meat off cuts by using them to make stock or broth.

• Avoid inedible or rarely eaten garnishes that end up as waste. Using decorative plates and clever plating reduces the need for these garnishes while maintaining an attractive appearance. Another option is to use more voluminous garnishes such as curly salad leaves; they create the same volume on the plate but use fewer leaves.

• Equipment maintenance:.
  • Keep ovens and cooking equipment calibrated to avoid discards due to over-cooking.
  • Keeping knives sharp can also reduce unnecessary waste.

• Good food safety practices will reduce cross-contamination and reduce the incidence of disposing of food that has become contaminated.

The most important aspect is the training of staff in operational tasks. Show them how to cut vegetables with as little waste as possible and explain to them why they can use the stalk of the basil for pesto as well. Visual signs will help to remind staff. Also, raising general awareness about food waste and its costs automatically drives waste down.