Reduce waste in your commercial kitchen

Food Waste

Food waste is becoming more and more of a global issue. It is estimated that 1,3 billion tonnes, 40% of which originate from commercial kitchens and other food companies, are wasteful globally. The waste has food that might, together with other non-food things such as sweets, plastic plates, disposable utensils, paper drawers, and other items, have been reproduced, given, or composted. But, we believe at Caterline specific steps could be taken by commercial kitchen firms to reduce waste in your commercial kitchen.

Tips to Reduce Waste in Your Commercial Kitchen

Waste is a big problem in commercial kitchens. Food waste is projected to exceed £680,000,000 in restaurants only. Annually, restaurants generate approximately 915,000 tonnes of garbage, of which about 200,000 tonnes are food waste. Restaurants account for 22% of all food waste in the hotel and foodservice industry.

These alarming numbers can be considerably lowered with improved food storage, preservation, preparation, and portion control. Here are eight great waste-reduction techniques for commercial kitchens:

Carry out a waste audit

Supervise food and the ingredients you toss away from the food brought back by clients. Doing this allows you to create an overview of how your menu can be changed and how you can order the ingredients.

It is vital to periodically evaluate your food waste so that you can track trends and execute any required adjustments continually. No matter how great the recipes are, certain meals may go out of fashion since people are looking for other, new choices. Employees may go forward so that you may teach and manage new personnel.

In your properly planned out system, several elements may lead to the increase in waste; therefore, monitoring it is simply one of the ways that can significantly help you plan how to reduce food waste in your restaurant.

Review your food delivery and stock management

Doing this is adequate for foods with a short shelf life, mainly. Are you a compulsive orderer? This is a quick and easy way to cut down on waste. If you need ingredients but they’re going bad before you could even use them, ensure perishable goods are stored correctly, so you don’t waste them before they are cooked.

Review your menu.

To avoid food leftovers, consider offering reduced portion sizes or adding your side dish option.

Train staff.

Ensure your staff understands how waste is reduced and is capable of doing the job. Make sure the ingredients are known to your personnel. Train children to treat every component with their own money. Proper preparation procedures also contribute to reducing the wastage of delicious food.

Doggy bags

Allow your clients to use dog bags instead of garbage to carry home food.

Redistribute to charities

Work with charity for the donation of food. If you have products that are still safe but cannot be utilized on one occasion, your contributions to feeding others in your area may be appreciated by a local food bank. Specific programs and organizations facilitate the utilization of these invincible remains. Usually, food banks may go to your company to collect food free of charge, and on your tax return, you can claim such charitable gifts.

Use appropriate crockery.

If you offer a buffet service, you can waste plenty of food only because the platters are overly large. Check the choice of your vaults and make sure that they are suitable.

Don’t store fruit and veg together.

It is preferable to keep your veggies and fruit separated. The frequency of fruit is high, and the majority of the veg are sensitive to it.

Making best use of leftover food

You don’t always have to throw the leftovers away. You can do several things to ensure that your leftovers are made the best use of, for example: giving to employees and even composting the food.

Donate leftover food to charity.

Caterers and restaurants do not operate in a vacuum, and several foodservice establishments make it a point to give surplus food to hunger-relief groups. Soup kitchens and shelters take food that hasn’t expired and redistribute it to needy families or eat it themselves. Many humanitarian groups are entrusted with locating and connecting industrial kitchens with homeless shelters that might benefit from surplus food.

Give leftover food to employees.

Even if you don’t allow employees to take a range of foods, you may provide a complimentary staff dinner and encourage them to take leftovers home. Even if workers pay a portion of the bill, the staff lunch should be considered a benefit expense rather than a source of additional revenue.

Compost leftover food

Composting is a great technique to repurpose food and reduce waste in meals. For instance, a fresh vegetable (peels, stems, defective parts, etc.) and crusty bread, the fruits skins, as well as the egg coats, could be composted. Any unsustainable food scraps may be placed on the side or in a compost basket that breaks the scraps down and converts them into a type of soil used for gardening or transportation to a compost facility where it is also broken down and reusing. Nowadays, you can even purchase 100% regenerating maize plastic compostable hot cups to promote your environmental commitment.

Why it’s so Important to Reduce Waste in Your Commercial Kitchen

When it comes to waste, most of us are familiar with the fundamentals of sorting recyclables from general rubbish and placing the appropriate container out on garbage day. However, fewer of us consider where our trash goes and the influence it has on the ecosystem.

Recycling is perhaps the simplest method to appear environmentally responsible when it comes to trash management. It is undoubtedly useful, but did you realize that decreasing waste is just as essential in ensuring a sustainable society for coming generations?

While recycling should be promoted, we should also consider choices such as reusing and minimizing trash generation in the first place.

Using a keep-cup for your daily coffee and avoiding purchasing bottled water are two simple ways to reduce waste. It may not appear to be a significant step toward waste minimization; however, if everyone were more conscious of how much garbage they produce, we could together have a beneficial influence on our planet’s future.

Financial and Social Impact

Recycling and trash reduction are crucial for a variety of reasons. While environmental considerations are frequently mentioned, decreasing trash may have a beneficial financial impact and a positive social impact by generating more opportunities for recycling businesses. You may also save money by purchasing only what you genuinely need or repurposing goods if you have sufficient trash awareness.

Conserving Landfill Space

Since food waste is usually sent to landfills, one of the most compelling reasons to minimize commercial kitchen waste is to save space in our landfill sites and avoid constructing new landfills, which waste valuable land and pollute the environment.

Conserving Resources

We also conserve our resources by minimizing our trash. All resources, including aluminium, gasoline, and forests, are utilized to produce novel materials like cans, bags of plastic, or wraps.

Saving Energy

Less energy is needed to recycle materials than new materials are created. Consumer commodities are produced using a high energy level, which allows you to conserve a massive quantity of energy by reducing the number of new resources needed.

A safer future

Mining, refining, and manufacturing are all accountable for hazardous greenhouse emissions harmful to the environment. We are working to build a much more stable environment for our children and grandkids if we start recycling, reusing, and decreasing the amount of garbage we produce. We only have a finite quantity of natural resources on our planet, as well as a finite ability to manage trash. Therefore we all must contribute to a brighter future every day.

Waste & Disposal To Reduce Waste in Your Commercial Kitchen

Food safety in the kitchen isn’t just about what you eat. Food waste and how you dispose of it are critical components of maintaining a clean and sanitary kitchen. When it comes to waste, there are a few essential things to remember about food safety:

  • Clean as you go, removing waste and trash from food preparation areas as quickly as feasible.
  • Food waste jars, bins, and containers must always be closed, never open to the elements.
  • Food bins should be kept clean, which includes rinsing and refreshing them regularly.
  • Pests must be kept out of all garbage bins and disposal receptacles.

You must always properly dispose of your garbage using garbage collection bins. You may contact your local municipality to ensure that you are properly disposing of food waste. Many commercial kitchens will offer on-site trash disposal stations for wasted food, recycling, and common kitchen waste.

Correct Disposal Of Fats, Oils, And Grease

Many individuals, whether in residential or commercial kitchens, are unaware of how to dispose of waste grease, fats, and oils properly. Never, ever try to dispose of this trash in the sink. Not only will pipelines block, but they may also migrate into sewers, producing further problems like “fatbergs.”

To begin, scrape any food waste into trash cans. If you’re creating batches, this won’t matter as much as it would in a restaurant where you’re clearing a lot of dishes. Any fatty leftovers must be gathered in “gunk pots” after your meal has been kept in containers. The size of the containers will vary based on how much fat and oil is produced throughout the cooking process.

Any cooled fats, grease, and oils from pans, trays, or pots must be collected in the muck pot. Wipe any slippery substances from hard-to-reach areas using a paper kitchen towel. After that, you may either use a dishwasher or hand-wash your goods in hot water and soap. At this stage, just a tiny amount of grease or oil must be removed. Throw away the soiled paper towels and the muck pot in the trash.

Bins: Waste Disposal Options

When it comes to finding the proper garbage and recycling containers for your kitchen, you have a few alternatives. Selecting simple bins is recommended as a food industry in a commercial kitchen where food contamination prevention is essential.

Pedal Bins

These are ideal for storing food waste, particularly during the cooking process. Your cooks won’t have to risk cross-contamination by touching the trash lid with a pedal.

Swing Bins & Waste Bins

They both enable easy usage, while swing bins will need touch. Waste bins are also not appropriate for use in the kitchen if they do not have a lid because they are open air.

Sack Trolleys

These have the benefit to work in a manner that makes trash disposal easier and prevents wastes from being transported around the cooking area, but contact using your hand is needed.

If you work with waste food preparation, recycling, or other common cooking trash, you may want to choose some distinct types of waste disposal devices. To preserve food safety requirements, keep such bins in one designated location, free from cooking areas.

For more advice or to discuss introducing new commercial catering equipment to your kitchen contact us on 01384 597111

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