3 Tips from Us to Hit "Zero Waste"!
Food waste is still a big problem we just have to solve in the restaurant sector – especially with increasing awareness about the harmful effects of landfills and food waste on our environment. Customers are now expecting restaurants to take bigger responsibility in cutting down food waste, and if you don't, you might actually lose your regulars.
In this article, we'll talk about the "zero waste" concept in food, and also give you 3 tips for restaurants to cut down on waste.
What Exactly Does "Zero Waste" Mean? 0️⃣
The "zero waste" concept is a set of principles that really focus on preventing food waste. It encourages redesigning resources so that all products can be safely reused. The goal is for less waste to end up in landfills, incinerators, or the ocean. And this, in the end, cuts down on the harmful effects of food waste on our already struggling environment.
Here are a few stats that might actually shock you:
Only 9% of all plastic waste on Earth has been recycled.
1.4 billion tons of food are wasted every single year.
More than 80% of Americans throw away perfectly good food because they misunderstand expiry dates.
Food takes up more space in American landfills than anything else.
Food waste breaks down extremely slowly in landfills and produces methane gas – which is almost 100 times more potent (and dangerous) as a greenhouse gas than carbon dioxide. These emissions are harmful to the environment and will continue to affect future generations.
The core principles of the "zero waste" concept to reduce these negative outcomes include:
Refuse what you don't need
Reduce what you use
Reuse anything you can
Recycle what you can't refuse or reduce
Compost scraps (if applicable)
3 Tips to Cut Down on Waste
Tip #1: The FIFO Method
One of the most effective ways for restaurants to cut down on waste is by applying the famous "FIFO" method, or "First-In, First-Out." This method involves labeling all products with their expiry dates. This really helps staff know which products to use and when, ensuring that the oldest products in stock are sold first. And this significantly reduces the amount of food that has to be wasted because it became old and was stuck at the back of the line.
Tip #2: Do a Waste Audit
Every week, you should definitely consider calculating the exact amount of waste recorded. By doing this over a few weeks, you'll be able to match supply with demand more accurately and cut down on the amount of food being wasted.
Tip #3: Repurpose Ingredients
This one needs a bit more creativity, but if you put in the effort to repurpose certain ingredients for another dish, you'll significantly cut down on waste. And at the same time, you might just discover a new, delicious dish that makes your customers happy. It's a win-win all around!
Food waste is a serious problem with deep consequences. The restaurant sector plays a crucial role in saving our environment by cutting down the amount of waste it produces.
