There are a lot of ways that small business owners are looking to reduce waste and to run a more eco-friendly operation. From relying less on non-recyclable materials to installing solar panels and other resource-saving technologies, there’s a lot to be done. However, in the food and hospitality industries, the sheer amount of food waste is amongst the biggest environmental concerns. Are you doing enough to tackle it and, if not, what can be done?
Give away what food you can
It’s not as simple as giving away every meal that isn’t eaten. There are health and safety laws that prevent businesses from giving away food that has been served. However, working with food recovery networks and local non-profits, you can make sure that food that is likely to go unused can at least be donated. Given how many people are dealing with food shortages, there’s no reason your business shouldn’t be giving away what it doesn’t use.
Make sure it’s disposed of properly
There are foodstuffs that simply cannot be given away and easily re-used once you have used them. Cooking products and cooking oils, in particular, are the biggest example of this. However, even here there are services like yellow grease and UCO pickup to make sure you’re not letting your used grease end up in landfills or being flushed down the drain where it can block waterways. More of this substance can be recycled and reused than you might think, helping you not only reduce your own waste but also aiding in the creation of sustainable goods that can be used elsewhere.
Manage your stock better
Every restaurant is going to have some food that spoils before it can be used. Aside from donating it before that happens, you can also make sure that you’re not holding onto food that is likely to spoil in the first place. The best way to do this is to get to know what foods sell and which do not. A restaurant inventory management system can help you track the different levels of ingredients you have, what meals they are used in, and how popular those meals are. If you find yourself dealing with a lot of waste of a particular ingredient, it might be a sign that you should downsize your reliance on it and maybe change recipes to rely less on it.
Invest in effective storage
You might have some food that, by all rights, shouldn’t be spoiling, but is. This can happen due to poor management of your storage spaces. One such problem is keeping long-spoiled food, which can then contaminate other foods, even if you think they are effectively sealed. A lack of effective refrigeration and high humidity can also cause higher spoilage rates than usual. Making sure your refrigeration systems are working effectively and investing in dehumidifiers for the pantry can help you combat premature spoilage.
Reducing food waste to zero in the food and hospitality industries isn’t possible. However, with the tips above, you can get as close as possible, doing your part to keep the planet healthier.
