How restaurants and suppliers can reduce restaurant food waste

5th October 2010, 4:07pm

The SRA works with a number of expert organisations such as WRAP, LRS and Sustain to provide up-to-date tips and advice to its Members on topics such as food waste.

Restaurants have full access to this advice and to various consultancy options when they become Members of the SRA via the Members-only portal of www.thesra.org and their personal Account Manager.

Some top tips include:

REDUCE PREP WASTE
• Plan menus and order produce carefully – some food produces more prep waste than others

• Serve vegetables with skins or jackets on where possible – roasted pumpkin, squash and potato chips

• Give prep waste a second chance – could orange peel be used for marmalade, parsley stalks for stock or smaller fruit or vegetables for pickling

• Work with your supplier and order fish and meat cuts to meet demand

• Employ nose-to-tail eating where as much of the animal or fish is used as possible – some lesser known cuts or trimmings could produce exciting new dishes if used creatively

REDUCE PLATE WASTE
• Don't supersize portions

• Consider offering different sized portions to suit a variety of appetites

• Offer doggy bags to encourage customers to continue their meal at home

• Monitor plate waste to eliminate menu items or foods that frequently come back

• Follow customer eating patterns and adapt the menu accordingly – customers may eat less in summer and more in winter for example

• Make customers aware of the part they can play in reducing food waste – promote your good work and set an inspiring example

REDUCE SPOILAGE
• Work with suppliers to get produce delivered on the right day for your menu

• Store food items in the correct place – some produce needs to be refrigerated, some is better in the larder

• Check and correct fridge temperature and clean fridges regularly to ensure they are working efficiently

GENERAL
• Arrange bins so that food waste can be collected separately

• Ensure food waste complies with any legal or hygiene requirements – meat and fish, for example

• Don't send food waste to landfill - set up on-site composting or arrange to get it collected for composting or anaerobic digestion

Related Articles:

• 05 Oct 2010 - Sustainable Restaurant Association breaks down food waste figures
• 02 Sep 2010 - Sustainable partnership provides boost for apprentices in restaurant sector
• 03 Mar 2010 - The Sustainable Restaurant Association brings eateries and diners together
• 19 Jan 2010 - Sustainable Restaurant Association to launch at Hotelympia

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