CApsulE

Food Waste Management in Restaurants

CAPSULE

DO YOU KNOW?

60% of the food thrown in the trash is due to calculation errors.

4 to 10% of the food purchased gets wasted before it reaches the

guest.A guest leaves approximately 17% of his/her plate without consuming

Food waste in restaurants: it is the loss of products used in the making of food dishes.

Only products that are directed or planned for human consumption are considered “food waste”, thus excluding those which are not edible (for example: pottery, plastics, etc.)

FOOD WASTE

Source: Global food losses and food waste, FAO 2011

FOOD WASTE ELEMENTS

Food Wast

e

Damaged

Products

Natural Losses

Waste

…FOOD WASTE AFFECTS US ALL!!!

HOW DOES THIS TRANSLATE TO YOUR KITCHEN?

By not being concious of our food waste, we are actually working inefficiently.

In a nutshell:

What ends up in the trash= Wasted money

(Without including the negative effects on the environment!)

WHAT CAN WE DO TO CONTROL FOOD

WASTE DURING THE PRODUCTION

PROCESS?

Before

During

After

BEFORE

DURINGAFTER

BEFORE

T F

1. When buying the weekly inputs we always have to keep in mind “it is better to have more than less”.

2. Refrigerated products can stay open and without labels because we all know which products we use.

3. Keeping food in adequate temperatures makes it possible to keep them fresh for a longer period of time.

4. It is ok to clean and give maintenance to the refrigerators only once a year.

5. In the refrigeration and storage the rule “first in, first out” always has to be applied.

Are the following statements ways to reduce the food waste before starting to

produce fi nal meals?

DURINGAre the following statements ways to

reduce the food waste during the production of fi nal meals?

Yes No

1. Keeping the door open of the refrigerator gives me a better access to the products I need.

2. As long as the products that I am using are fresh, it doesn’t matter what the labels say.

3. Use products that are close to their expiry date.

4. In all kinds of dishes, large food portions is a guarantee for more clients.

5. Having a system to sort out waste, simplifies the measurement of food waste.

6. Keeping the working area clean is a OSH measure and has no direct relationship with food waste reduction.

AFTER

Yes No

1. When taking an order give the client the option to ask for smaller portions.

2. Registering the less consumed dishes does not contribute to the reduction of food waste.

3. At the end of the day throw out the used oil in the sewage.

4. To sort out and weight the food waste from dishes.

5. To include different options of side dishes on the menu helps the reduction of food waste.

Are the following statements ways to reduce the food waste after the production of the fi nal meals?

THE RESULTS WE ARE LOOKING FOR…

Costs

Income

+Margin of profit

+ Working conditions

HOW DO WE GET THERE?

Quantity of food wasted during the three stages: before, during and after food production.

Number of dishes made per day.

Frequency: daily measuring.

WITH THE HELP OF INDICATORS!

1. Indicator to measure: Waste

Waste (g)# of dishes

Objective: To reduce costs

Total income through sales for a day.

Quantity of clients per day.

Frequency: daily measuring.

WE WILL ALSO MEASURE..

2. Indicator: average bill

Sales ($)# of clients

Objective: to increase sales

1. DEFINE ANCHOR POINTS

2. DIVIDE TASKS

*To define effectivity points to Food Waste indicator, it must divides the weight of

food waste (g) between 100 dishes. But, in the daiy measuring it might divides

between the number of dishes the restaurant sold

and multiply by 100.

FORMS

Date__________________

ProductsQuantity Price

Kg Pieces Kg Pieces

TOTAL    $- $- $-

First Stock:

FORM‘BEFORE’

FORM‘DURING’

Month: __________________

Date Quantity Products Price

    TOTAL $-

List of inputs

Date: _____________________

ProductsQuantity

Kg Pieces                                        

List of outputs used per day

FORM ‘AFTER’

SUMMARIZED MONTHLY

FORM

List of daily food waste

Final Stock

Month: _________________ Week: ___________________

Day kg # of dishes

g/dishes Comments

Monday        Tuesday        Wednesday        Thursday        Friday        Saturday        Sunday        

TOTAL       

Month: ____________________

Products First Stock Inputs Outputs Final Stock

FORM AVERAGE

BILL

Average Bill

Week: _________________ Month: _________________

Day Sales $ # Clients Average BillMonday      Tuesday      Wednesday      Thursday      Friday      Saturday      Sunday             TOTAL $- 0 $-

EXAMPLE

I-SIMAPRO: Points of effectivity06/dec/13 – 31/dec/13

Register of measurements i-SIMAPRO

I-SIMAPRO: Food waste restaurant

I-SIMAPRO: Points of effectivity06/dec/13 – 31/dec/13

Register of measurements i-SIMAPRO

I-SIMAPRO: Average Bill