Be Waste Wise

We are passionate about reducing waste in the hospitality industry. Why you may ask? Here are the facts.

  • In Australia, $8-10 billion worth of food is thrown out every year.
  • We waste four million tonnes per annum of food which ends up in landfill.
  • We produce enough food to feed approx. 60 million people, yet two million people still rely on food relief every year.
  • Food relief agencies are not able to meet demand. Nearly 90% of agencies reported not having enough food to meet total demand. 6 in 10 agencies require at least 25% more food with almost 3 in 10 agencies requiring double the food.

Preparing food in Food Collective aprons

Waste Not Want Not – Reducing Food Waste in the Hospitality Industry

Anthony Bourdain

Anthony Bourdain tackles Global Food Waste in upcoming documentary

Award-winning chef, Anthony Bourdain will tackle the subject of global food wastage alongside fellow industry heavyweights in his upcoming documentary, Wasted! The Story of Food Waste.

Visit the official Food And Wine website to read all about the newly produced film.

Food Waste = $$$ Waste
Find out how waste management can save your business serious money.

Here are our top tips to help you save waste:

Preparation Waste

Preparation Waste

Menu assessment - assess then tweak your menu to ensure that you are using all possible off cuts in other dishes (e.g. Use veg and protein off cuts for stocks).

Monitor preparation waste on a random basis to ensure staff understand that avoidable waste is not acceptable!

Use professional ingredients which can often be stored longer, can be produced quickly and produce less waste than raw ingredients.

Spoilage Waste

Spoilage Waste

Develop better forecasting for your ordering (ensure you look at history, events and seasonality).

Use your specials menu to use up ingredients that are close to their use by date.

Identify core ingredients on your menu and ensure they are incorporated into as many dishes as possible.

Train your staff on correct food stock rotation processes.

Plate Waste

Plate Waste

If a guest orders fish and chips, how many grams of fish do you serve? It's worth remembering that over-portioned meals often end up in the bin, not always in the guest's stomach! Accurate portion control is key to reducing waste and increasing profitability.

Deliver optimal portion sizes.

Ensure you have clear recipe cards for staff to correctly deliver optimal portion sizes.

If you follow these top waste saving tips you will reduce the 'hidden costs' of waste and run a more profitable and efficient business.

Products that can help you reduce waste

UFS offers a range of high quality, chef created products that will help you reduce waste.


References

1 Source: ACOSS Poverty in Australia Report, October 2014, OzHarvest website

2 Source: ACOSS Poverty in Australia Report, October 2014, OzHarvest website