Learn the Various Ways and Means of Reducing Food Wastes

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You might be amazed by how large the food wastes produced by hotels, bars and restaurants are. There are so many things that the hospitality industry can do in order to help in reducing food wastes and improve their environmental footprints. The truth is that no matter how much you try to be environmentally conscious, you can hardly cook leftovers and serve them once again, right?

The Hospitality Industry and Food Wastes

As a chef, you need to be consistently creative. You need to turn vegetables into delicious soups and fishes into pâté. You can’t worry about eggshells and banana peelings. You will likely just dump these items into the garbage bin without regard to reducing food wastes. Nowadays, however, it is imperative for restaurants and hotels to have eco-friendly methods of disposing their garbage and reducing their food production wastes.

Unfortunately, despite the various measures adopted, the food waste contribution of the hospitality industry is still huge with million tons of food wasted and thrown out yearly. In truth, these wastes are not only produced by restaurants, bars and hotels. Schools and hospitals with cafeteria or catering outlets also contribute to the vast food waste.

The effects of these wastages on the environment are substantially large. Not only are these wasted foods amount to wasted resources, they also proved detrimental to the environment. Just think about all the energy, gas and water that were used to create and package these food products.

Reducing Food Wastes

There are two words that play a role in reducing food waste – minimize and recycle. Yes, you need to minimize your food wastages. You need to learn how to recycle food. You need to give priority to these two things. Many countries have adopted anaerobic digestion technologies in order to turn food wastes into recycled products and thereby avoid landfill dumping. The recycled output can be used to reduce food waste and expenses. This will also decrease greenhouse gasses.

In order to appropriately minimize your food wastages, you need to know the cost and volume of your waste. Assess the cost of your wastages, so you will know how much you can save by decreasing these wastes. Once you have your calculations, you can then turn your attention to ensuring correct orders and proper stock rotations so you will avoid having too much ingredients or supplies. In fact, if it is possible, you should place your orders on a daily basis.

You need to be creative with your methods of recycling or reducing food wastes. Freeze foods that have not been frozen. Use leftover toasts and turned them into ingredients for fishcakes and puddings. Turn leftover fruits into jams. Be creative! After all, creativity is part of being a chef, so be creative in reducing food wastes.

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