Inefficient waste management contributes to a mounting global problem; it’s also costly and out of sync with our eco-conscious customers. The good news is that there are many practical ways to tackle food waste, packaging, recycling, composting, supplier management, and energy efficiency – and staff education. You can reduce your environmental footprint, build community relations, and save money in the following action areas:
Food Waste is usually the largest component of restaurant waste. To minimise food waste, consider measuring and monitoring what gets thrown away regularly and adjusting your purchasing and portion sizes accordingly. Also, consider using excess ingredients in other dishes or preserving them. See how Dianne McGrath’s research (in the next section) can lead to significant savings in this area.
Packaging: With the rise in takeaway orders, packaging waste has surged. Consider switching to compostable or recyclable materials. Encourage customers to bring their own containers, cups or utensils. How much of the recyclable cutlery packaging is necessary eg small paper bags?
Recycling: Implement effective recycling systems in your establishment. Clearly labelled glass, plastic, cooking oil and paper bins can encourage staff and customers to recycle.
StaffEducation and Commitment: Train your staff on how to sort and dispose of waste properly and the importance of waste reduction. They play a crucial role in reducing waste and improving recycling rates. Most young staff have done environmental studies as part of science and social science studies at school – they are already environmental warriors ready to take up the cause! Consider appointing one of your staff as the business Sustainability & Recycling Champion – their enthusiasm and focus can move things along quickly. 😀
Composting: Composting organic waste can reduce the amount of waste going to landfills and create nutrient-rich soil for local community gardens.
Supplier Management: Engage with your suppliers on the topic of waste reduction. They can help you reduce packaging waste and may be able to take back some items for reuse. There are still differences between ‘industrially compostable’ and ‘home compostable’ containers, with the latter being more likely to be actually composted. See >> How to Negotiate Lower Prices with Suppliers.
Energy Efficiency: Though not physical waste, wasting energy is a significant concern. Regular maintenance of equipment and using energy-efficient appliances can reduce this waste.
Packaging Returns: Some suppliers may offer to take back packaging such as boxes, pallets or crates for reuse. This can significantly reduce packaging waste. Make this part of the conversation when you negotiate supply arrangements.
Bulk Purchasing: Buying in bulk can reduce the amount of packaging waste. But be mindful that this needs to be balanced against potential increases in food waste if not managed properly.
Local Suppliers: Using local suppliers reduces transport-related emissions. These suppliers may also be more open to using returnable containers.
Sustainable Procurement: Choose suppliers who demonstrate a commitment to sustainable practices. This might be through waste reduction in their own processes, the use of renewable resources, or fair-trade practices. See >> How to Promote Your Business as Green, Sustainable and Successful.
Regular Review Your Suppliers: Make a habit of regularly reviewing your suppliers’ practices. Keep an open dialogue about waste reduction and see how they are implementing strategies and actions to reduce waste on their end.
Researcher Dianne McGrath showed that excessive portion size and plate waste are two significant contributors to food waste and higher costs in the restaurant industry.
Excessive Portion Size: The trend for restaurants to serve large portion sizes can lead to increased food waste because diners often cannot finish these large portions, leading to uneaten food that must be discarded. The expectation of large portions can also lead to over-preparation in the kitchen.
Plate Waste: What customers leave uneaten on their plates due to factors such as the diner not liking the food, feeling too full to finish the meal, or simply leaving parts of the meal that they do not usually consume.
The insights from McGrath’s research can be applied to help reduce food waste through four activities:
Menu Planning and Portion Control: By planning carefully, restaurants can avoid over-preparing food and serve portions that customers are more likely to finish. Her research suggests that this can reduce food waste and save restaurants money.
Innovative Menu Design: Design menus to use all parts of an ingredient or repurpose leftover ingredients in other dishes.
Educate Staff and Customers: This could involve training sessions for staff and information campaigns for customers.
Waste Auditing: McGrath’s “Watch My Waste” project involved auditing waste to identify where it comes from and how it can be reduced. A similar approach can be used in restaurants.
What products can be recycled or reused?
Glass: Bottles and jars can often be recycled, but it’s essential to check local council guidelines as they vary.
Plastic: This includes bottles, containers, and trays. Note that not all plastic is recyclable, and different types of plastic might need to be separated. Again, it’s important to check with your local waste service provider.
Paper and Cardboard: This can include boxes, food packaging, office paper, and newspapers. Food-soiled paper is generally not recyclable but can often be composted.
Metal: This includes tins, cans, and sometimes aluminium foil and trays. However, items should be cleaned before recycling.
Food Waste: While not traditionally ‘recycled’, waste can be composted, turning it into valuable nutrient-rich soil.
Cooking Oil: Cooking oil can be recycled into biofuel. There are services that will collect used cooking oil, usually for free.
Electronics: Old electronics should be recycled properly due to the hazardous materials they can contain. Specialised e-waste services are often available for this.
Batteries and Light Bulbs: These often need to be recycled separately due to the materials they contain. Check with your local waste service.
Textiles: Old uniforms, tea towels etc. can often be recycled or donated to textile recycling schemes.
Consult with your waste services provider or local council to understand exactly what can and can’t be recycled in your area.
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Inefficient waste management contributes to a mounting global problem; it’s also costly and out of sync with our eco-conscious customers. The good news is that there are many practical ways to tackle food waste, packaging, recycling, composting, supplier management, and energy efficiency – and staff education. You can reduce your environmental footprint, build community relations, and save money in the following action areas:
Food Waste is usually the largest component of restaurant waste. To minimise food waste, consider measuring and monitoring what gets thrown away regularly and adjusting your purchasing and portion sizes accordingly. Also, consider using excess ingredients in other dishes or preserving them. See how Dianne McGrath’s research (in the next section) can lead to significant savings in this area.
Packaging: With the rise in takeaway orders, packaging waste has surged. Consider switching to compostable or recyclable materials. Encourage customers to bring their own containers, cups or utensils. How much of the recyclable cutlery packaging is necessary eg small paper bags?
Recycling: Implement effective recycling systems in your establishment. Clearly labelled glass, plastic, cooking oil and paper bins can encourage staff and customers to recycle.
Staff Education and Commitment: Train your staff on how to sort and dispose of waste properly and the importance of waste reduction. They play a crucial role in reducing waste and improving recycling rates. Most young staff have done environmental studies as part of science and social science studies at school – they are already environmental warriors ready to take up the cause! Consider appointing one of your staff as the business Sustainability & Recycling Champion – their enthusiasm and focus can move things along quickly. 😀
Composting: Composting organic waste can reduce the amount of waste going to landfills and create nutrient-rich soil for local community gardens.
Supplier Management: Engage with your suppliers on the topic of waste reduction. They can help you reduce packaging waste and may be able to take back some items for reuse. There are still differences between ‘industrially compostable’ and ‘home compostable’ containers, with the latter being more likely to be actually composted. See >> How to Negotiate Lower Prices with Suppliers.
Energy Efficiency: Though not physical waste, wasting energy is a significant concern. Regular maintenance of equipment and using energy-efficient appliances can reduce this waste.
Water Conservation: Employ water-saving practices like fixing leaks promptly and using water-efficient appliances. See >> How to Reduce Your Restaurant Water Bill.
Packaging Returns: Some suppliers may offer to take back packaging such as boxes, pallets or crates for reuse. This can significantly reduce packaging waste. Make this part of the conversation when you negotiate supply arrangements.
Bulk Purchasing: Buying in bulk can reduce the amount of packaging waste. But be mindful that this needs to be balanced against potential increases in food waste if not managed properly.
Local Suppliers: Using local suppliers reduces transport-related emissions. These suppliers may also be more open to using returnable containers.
Sustainable Procurement: Choose suppliers who demonstrate a commitment to sustainable practices. This might be through waste reduction in their own processes, the use of renewable resources, or fair-trade practices. See >> How to Promote Your Business as Green, Sustainable and Successful.
Regular Review Your Suppliers: Make a habit of regularly reviewing your suppliers’ practices. Keep an open dialogue about waste reduction and see how they are implementing strategies and actions to reduce waste on their end.
Engage your team in a continuing campaign to reduce physical waste, and also consider the wastefulness of inefficient production and organisation – see >> Using Toyota’s 8 Waste Control Methods in a Restaurant or Cafe.
Reducing Plate Waste and Portion Size
Researcher Dianne McGrath showed that excessive portion size and plate waste are two significant contributors to food waste and higher costs in the restaurant industry.
Excessive Portion Size: The trend for restaurants to serve large portion sizes can lead to increased food waste because diners often cannot finish these large portions, leading to uneaten food that must be discarded. The expectation of large portions can also lead to over-preparation in the kitchen.
Plate Waste: What customers leave uneaten on their plates due to factors such as the diner not liking the food, feeling too full to finish the meal, or simply leaving parts of the meal that they do not usually consume.
The insights from McGrath’s research can be applied to help reduce food waste through four activities:
Menu Planning and Portion Control: By planning carefully, restaurants can avoid over-preparing food and serve portions that customers are more likely to finish. Her research suggests that this can reduce food waste and save restaurants money.
Innovative Menu Design: Design menus to use all parts of an ingredient or repurpose leftover ingredients in other dishes.
Educate Staff and Customers: This could involve training sessions for staff and information campaigns for customers.
Waste Auditing: McGrath’s “Watch My Waste” project involved auditing waste to identify where it comes from and how it can be reduced. A similar approach can be used in restaurants.
What products can be recycled or reused?
Glass: Bottles and jars can often be recycled, but it’s essential to check local council guidelines as they vary.
Plastic: This includes bottles, containers, and trays. Note that not all plastic is recyclable, and different types of plastic might need to be separated. Again, it’s important to check with your local waste service provider.
Paper and Cardboard: This can include boxes, food packaging, office paper, and newspapers. Food-soiled paper is generally not recyclable but can often be composted.
Metal: This includes tins, cans, and sometimes aluminium foil and trays. However, items should be cleaned before recycling.
Food Waste: While not traditionally ‘recycled’, waste can be composted, turning it into valuable nutrient-rich soil.
Cooking Oil: Cooking oil can be recycled into biofuel. There are services that will collect used cooking oil, usually for free.
Electronics: Old electronics should be recycled properly due to the hazardous materials they can contain. Specialised e-waste services are often available for this.
Batteries and Light Bulbs: These often need to be recycled separately due to the materials they contain. Check with your local waste service.
Textiles: Old uniforms, tea towels etc. can often be recycled or donated to textile recycling schemes.
Consult with your waste services provider or local council to understand exactly what can and can’t be recycled in your area.
Check the other useful blog posts on the Foodie Coaches website…
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