Food Waste

A paper from the University of Otago, which delved into food waste generated by New Zealand restaurants and cafes, uncovered some significant findings. The study found that 24,375 tonnes of food waste are produced annually, and on average, each cafe or restaurant generates approximately 2.8 tonnes of food waste per year. While 39% of this was found to be unavoidable, including items like eggshells, banana skins, and bones – the study found that the remaining 61% is avoidable.

And while these figures shock many within the industry, food wastage has proven to be toxic for the environment and have a negative effect on venue’s bottom-line and overall kitchen costs. Now many food service venues are attempting to solve the issue and focus on how they can minimise food wastage within their kitchens.

According to multiple reports, food wastage within a kitchen occurs the most during food preparation, quickly followed by customer plate wastage. So what can realistically be done to cut down of waste?

Record Waste

First off, you need to get a baseline. Accurately tracking food waste helps you understand its volume and cost, offering a clear picture of its impact. Even after a short time, the data you’ll collect will serve as a benchmark to measure the effectiveness of your waste reduction strategies. Many restaurants use food waste management software for real-time monitoring, avoiding the manual burden of weekly or monthly recordings.

Review Supply

Over-ordering is a major cause of food waste. Avoid placing the same order every week. Instead, monitor sales and waste closely to adjust your orders, particularly for perishable items, ordering them in smaller, more frequent quantities to prevent spoilage.

Proper Food Storage

Ensure all kitchen staff are trained in storing, rotating, and labelling food correctly to maximise efficiency and minimise waste. Use the first in first out method to ensure older stock is used first.

Manage Inventory

Even beyond limiting food waste, it always helps to maintain an accurate inventory to prevent overordering and monitor expiration dates. Inventory management software can help track stock levels in real-time, reducing manual tasks and highlighting frequently wasted items.

Repurpose Ingredients

Get creative with ingredients nearing their expiry by incorporating them into special dishes of the day. Legislation allows flexibility for items on the menu for less than 30 consecutive days annually, facilitating waste prevention.

Order Seasonal Produce

Out-of-season produce has a shorter shelf life due to longer transportation times. Ordering in-season items ensures fresher stock with a longer shelf life, reducing food waste.

Chefs, have your say on this matter! If you’ve seen or experienced this let us know below.