Food waste and its environmental impact
Food waste is a global problem, and the hospitality industry is a significant contributor to this issue. According to the World Resources Institute, more than one-third of all food produced worldwide goes to waste. This staggering statistic has a considerable environmental impact, from wasted resources, increased greenhouse gas emissions, and negative social implications. As an industry that serves food and produces a significant amount of waste, the foodservice sector must take responsibility and find ways to reduce food waste.
How does hospitality food waste compare to other food industries? Among food industries, the hospitality industry is known for its waste production. According to a 2019 report by Winnow, which is a food waste management company, restaurants worldwide waste an estimated £82 billion worth of food annually. Hospitality food waste is significantly higher than other food industries, and as a result, it has an extensive environmental impact.
What are the main types of food wasted by restaurants?
The main types of food wasted by the hospitality industry include uneaten prepared dishes, spoiled perishables, excess kitchen production, and unsold menu items. In-service wastage happens when prepared dishes are left uneaten, while in-prep waste results from overproduction or trimming too much of the ingredients. Spoiled perishables result from inadequate food storage or mishandling, while unsold menu items are a result of poor forecasting or inaccurate portioning.
What are the responsibilities of restaurants when it comes to food waste?
Chefs and restaurateurs have a responsibility to minimise food waste through best practice and to educate staff members on food waste systems and proper food storage. Implementing a food waste management system is vital in tracking and reporting waste data. This data helps restaurant owners and chefs to identify problem areas and implement solutions that will reduce waste.
What technology is there for restaurants to manage food waste?
Technology has provided several ways for restaurants to manage food waste. Waste tracking and food inventory software, such as Leafe, help track food items and monitor potential waste. Smart kitchen appliances, like ovens, help in reducing energy consumption, while donation coordination platforms, such as Too Good to Go and Olio, allow restaurants to donate leftover food to local charities. By using these technologies, chefs can ensure that they are doing their part in reducing food waste.
In Conclusion:
Restaurants and chefs play a significant role in minimising food waste and addressing the environmental impact of food production. Understanding the types of food waste, implementing best practices, educating staff, and harnessing technology helps reduce food waste effectively. As chefs, we have a responsibility to manage our waste and reduce food waste’s environmental impact. Let's work together to make a better, sustainable planet.
