Tackle commercial kitchen waste and save money and the environment

Commercial kitchen waste is a major environmental and economic issue, as it contributes to greenhouse gas emissions, landfill costs, and food insecurity. According to a report by WRAP, the climate action group working around the globe to tackle the causes of the climate crisis, around 3 million tonnes of food waste are generated by the UK hospitality and food service sector each year. Therefore, it is essential for commercial kitchens to adopt best practices for managing their food waste.

This includes practices such as:

Preventing food waste at the source by planning menus, ordering supplies, and preparing food efficiently. This can reduce the amount of food that goes to waste and save money on purchasing and disposal costs. Some tips for preventing food waste include:

• Using inventory management software, such as Hubl, to track stock levels and expiry dates.
• Implementing portion control and offering flexible serving sizes.
• Donating surplus food to charities or food banks.
• Composting organic waste on-site or off-site.

Separating food waste from other types of waste by using colour-coded bins. This can facilitate the collection and treatment of food waste, as well as improve hygiene and safety standards. Colour-coded bins are designed to help staff identify and segregate different types of waste according to their disposal methods. For example:

• Green bins are for general waste that goes to landfill or incineration.
• Brown bins are for food waste that goes to anaerobic digestion or composting.
• Blue bins are for mixed recycling that goes to material recovery facilities.
• Yellow bins are for glass recycling that goes to glass processing plants.

Educating staff on the importance and benefits of food waste management. This can increase staff awareness and engagement, as well as foster a culture of sustainability and responsibility. Some ways to educate staff include:

• Providing training sessions and workshops on food waste prevention and separation techniques.
• Displaying posters and signs with clear instructions and guidelines on how to use colour-coded bins.
• Monitoring and measuring food waste performance and providing feedback and incentives.

Using technology to enhance food waste management. Technology can help commercial kitchens monitor, analyse, and reduce their food waste, as well as comply with regulations and standards. Some examples of technology include:

• Smart scales that weigh and record food waste data.
• Food waste digesters that convert food waste into liquid fertiliser or biogas.
• Food waste tracking apps, such as Hubl, that provide insights on how to reduce food waste.

By following these best practices, commercial kitchens can improve their environmental and economic performance, as well as their social reputation. Food waste management is not only a legal obligation, but also a moral duty and a competitive advantage for commercial kitchens.