Food waste is a serious issue in Australia. In fact, according to the Department of Environment and Energy, more than $8 billion worth of food goes to waste annually. Furthermore, an average person generates 361 kilogrammes of food waste every year.
Aside from households, restaurants are one of the biggest contributors to the food wasted in the country every year. With the help of these strategies, however, restaurants can drastically cut down on their food waste.
Don’t Overbuy Fresh Produce
Fresh produce is a must to ensure the best version of a dish. Some restaurants tend to overbuy, however, especially when the produce is on sale. When they buy more than they can use before it spoils, they will end up throwing away their money too, though.
Make sure to organise your ingredients and buy only the amount the recipes call for. This way, restaurants can save money, ensure quality ingredients, save on space, and, most importantly, reduce the amount of food waste they generate.
Thoroughly Inspect Food Orders
Food orders usually come in bulk sizes. Certified food handlers should thoroughly examine all the food orders and not just those on top. Orders at the bottom might be in the process of spoiling and will be missed if the inspection isn’t as thorough as it could be. Checking the entire order will ensure no spoilt food will be thrown out due to inattention.
Properly Store Food
After thoroughly inspecting all the ordered produce, handlers should properly store the goods to prolong their shelf life. All food items should be stored in places with the right temperature. This way, food handlers not only to prevent waste but avoid cross-contamination as well.
Stay Organised and Use Labels
Restaurants should always use the ‘first in, first out storage’ method to make sure nothing gets forgotten at the back. Moreover, in order to avoid mixing the new produce with old supply, label food with their date of arrival. Doing so will also make the ingredient retrieval process efficient.
Create an Alternative Menu
If an item won’t sell before it spoils, create a temporary pricing for a certain dish that requires the said produce. It will increase the demand for the ingredient and you’ll be able to use it soon.
Restaurants shouldn’t just make a commitment to serve high-quality dishes. They should think bigger and be responsible for managing their food waste, as well.