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.
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.
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.
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.
UFS offers a range of high quality, chef created products that will help you reduce waste.
Our goal is to provide200,000meals to people that really need it!
Every year$10 billionworth of food gets sent to landfill 1
It is estimated that1/3 of global foodproduction is wasted or lost 2
1 Source: ACOSS Poverty in Australia Report, October 2014, OzHarvest website
2 Source: ACOSS Poverty in Australia Report, October 2014, OzHarvest website
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