According to the Food and Agriculture Organization (FAO), each year about one-third of the food produced worldwide for human consumption is wasted. This amounts to roughly 1.3 billion tonnes of food, with hotels being one of the largest producers of waste. That is the reason it is essential for such establishments to work with a facility planning and management company, specialised in food waste management for hotels and restaurants. Continuing on the subject, we discuss the prerequisites of an effective food waste management plan.
Before getting into the ways to tackle food waste in hotels, it is important to know the common types of food waste.
It is the amount of food left uneaten on plates by customers for one reason or the other. While some leftovers are inevitable, it becomes a major issue when wastage in large quantities becomes a regular affair.
They involve over-peeling, peeling food items that can be eaten along with the skin, or failure to use usable peels. Proper training can address this problem to a great extent.
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Sometimes, improper storage or failure to abide by the expiry date leads to major food waste. Stock planning can help avert this form of food waste.
This includes food wastage resulting from human errors, oversight, and carelessness. Strict and regular monitoring of the food preparation process can check food wastage resulting from this source.
Regulate how much food you buy and how you stock them. Avoid over-buying. Store food raw materials at the right temperature. Review stock planning and management procedures from time to time.
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Plan your hotel menu wisely. Factor in customers’ tastes, preferences, and demands. Keep the menu simple as it can reduce food waste. Get feedback from customers about the portion size they expect from each item on the menu.
Apart from the hospitality degrees that hotel employees hold, hoteliers should provide regular education and training to their staff. Refresher course is one way to upskill employees in different areas of hotel functioning including waste management system.
Keep tabs on food waste through quarterly internal assessments and audits with the active participation of hotel staff and contractors. Measure the nature and extent of food waste and recommend ways to reduce it.
Donate surplus food to charitable organizations, or send them for recycling. It is a more sensible idea than food finding its way direct to waste bins.
Hotels owners should take the issue of food waste seriously and work with an experienced food waste management consultant to minimize wastage. If you need professional help to manage food waste in your hotel, get in touch the waste management consultants at HPG Consulting. Let us know the dynamics of your business and we can help you come up with a customized waste management plan. Simply call +91-9311-202-627 or fill out our contact form.