Earth Week 2023 Series
Food waste in the hospitality sector can occur at different stages of the food preparation and service process, including:
- Over-preparation: Restaurants may prepare more food than necessary, leading to excess food waste.
- Preparation waste: Food scraps generated during food preparation, such as trimmings, peels, and bones, can contribute to waste.
- Plate waste: Customers may not finish their meals, and leftover food may be discarded.
- Spoilage: Food may spoil before it is consumed, due to improper storage or handling.
- Expired food: Restaurants may have food that has expired or gone past its use-by date, leading to unnecessary waste.
- Menu changes: When restaurants make changes to their menus, it can result in unused or unwanted inventory that goes to waste.
- Over-ordering: Restaurants may over-order food to ensure they have enough supply, but this can lead to excess waste if the food is not used before it spoils.
Food waste in the hospitality sector has several negative impacts, including financial, environmental, and ethical implications. By identifying the sources of food waste, restaurants can implement measures to reduce it and improve their sustainability practices.
Read our 15 tips for effective food waste management in restaurants.
Find out more about how Capcon helps businesses in the hospitality sector by offering measured and sustainable solutions to help businesses reduce their carbon footprint and minimise waste while also providing cost-effective strategies to increase efficiency and profitability.
Also in our Earth Week 2023 Series:
Also in the Series:
Food waste management in UK hospitality industry
Recording food wastage: Why every restaurant should do this
