How To Manage Food Waste In The Hospitality Industry
Managing food waste within the hospitality industry can be challenging and it is a large contributing factor to the food waste problems faced across the globe. Not only is it an issue globally but it is also an issue internally for businesses as it is estimated that food waste costs the hospitality industry £3.2 billion annually. Therefore, it is harmful to both the environment by producing landfill overflow and greenhouse gas emissions but also to your overall business profits.
How to reduce food waste at the source
Thankfully, there are some steps that can be taken internally to reduce the amount of food waste that you are producing as a business, including the following:
- Plan your menu effectively
Don’t guess which of your dishes sells the most. Take a strategic approach to deciding what to keep on your menu by analysing your sales data and customer feedback to understand their preferences as well as the ideal portion size; helping you to avoid over-ordering ingredients and creating unnecessary waste.
- Track Your Food Waste
Monitor the amount of food you waste as this data will be crucial in measuring the effectiveness of your implemented strategies to identify areas for improvement. For this you could Consider utilising a PRM Bio-Processor to reduce the volume of your food waste. With its reporting capabilities, you are able to monitor real time performance status of the machine, showing levels of carbon captured and amount of bin lifts saved by processing your food waste on-site.
- Unleash your creativity
Within the hospitality industry, there are multiple opportunities to be seized when fuelled by creativity. An example of this is to optimise your special’s board or side dishes by utilising your leftovers within these offerings to minimise the need to throw away unused ingredients.
- Invest in Reusable Products
Consider replacing single-use items like straws and condiment packets with reusable alternatives. This reduces waste and creates a more sustainable dining experience. Government legislation restricts the use of single-use plastics, therefore, consider replacing single-use items like straws and condiment packets with reusable alternatives. This reduces waste and creates a more sustainable dining experience.
- Provide staff training
Training your staff on portion control and the best practices to utilise when it comes to storing food to empower your team to make smart decisions when preparing and serving food; ensuring everyone is on the same page when it comes to reducing your food waste and maximising your profits.
Optimising your food storage for freshness
- Operate to a FIFO strategy
Implement a first in, first out (FIFO) system into your business for food storage to ensure that older ingredients are used first, preventing spoilage and unnecessary waste.
- Label food correctly
Ensure that all food items are labelled clearly and in the same, systematic order with the date of purchase or preparation. Proper labelling helps staff to identify individual items and understand when they are approaching their expiration date, to be able to prioritise using them.
- Manage the storage area temperatures
Control the temperature within the storage areas to optimise the area for the type of food being stored there. Storing food at its optimal temperature extends its shelf life and minimises spoilage. A quick and easy way to implement this strategy is to invest in digital thermometers for ongoing temperature monitoring.
Develop food waste diversion strategies
- Compost your wasted food
Consider composting any food scraps that cannot realistically be used using technologies which efficiently transform food waste into a nutrient-rich soil additive. This reduces waste going to landfills and creates a valuable resource for landscaping or local gardens; which can also assist with developing your brand reputation in the local area, as consumers are likely to resonate with your sustainable company ethos.
- Partner with local businesses
Improving your brand’s reputation can also be done by partnering with local charities or food banks to donate the excess edible food that won’t be used within your business and would otherwise go to waste, aligning your business with social responsibility initiatives.
How can we help?
At PRM Waste Systems we understand the challenges of food waste management within your industry and we offer a comprehensive range of solutions including food waste processing equipment as well as expert advice, to help you achieve your sustainability goals. Get in touch with us to discuss how we can help your business optimise food waste management, reduce environmental impact and become a leader in sustainable hospitality practices.