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Food Service Food Waste
Throughout the world, food wastage has become a significant problem. It is estimated that across America, tones of food are wasted on a daily basis. For this reason, the relevance of formulating sound food waste management strategies cannot be overstated. As a foodservice manager, I explore the various strategies I could embrace in an attempt to address the problem of food wastage in a foodservice outlet.
Strategies to Reduce Food Wastage
It is important to note from the onset that both retail and commercial food outlets waste food worth billons of U.S. dollars p.a. The cost of the said wastage as of 2010 according to the U.S. Environmental Protection Agency was $30-$40 billion p.a. (City of Hillsboro, Oregon Department of Environmental Quality, 2010). In seeking to address the problem of food wastage (and hence make some cost savings), I will largely rely on strategies that have been adopted by foodservice outlets in America as well as in other jurisdictions.
To begin with, FOODWaste.ie (n.d.)...
FOODWaste.ie is an Ireland based initiative that seeks to facilitate as well as enhance adherence to food waste regulations. Armed with the above information, I would ensure that in addition to being refrigerated properly, meals are also prepared at the right time and in appropriate quantities. To rein in over-ordering, I would ensure that supplies are ordered for when needed. Further, I would also adopt the first-in, first out procedure of inventory management. In this particular case, all the perishable goods supplied first would be first to be used/utilized.
Next, in seeking to reduce wastage, I could also reduce or decrease the size of portions served. As Kirk (2012) points out, in most cases, guests leave some food on their plates for two reasons: the food could either be badly prepared and thus unacceptable, or it could have been served in portions that are too large. If investigations reveal the latter to…
References
City of Hillsboro, Oregon Department of Environmental Quality. (2010, August). Food Waste Prevention Case Study: Intel Corporation's Cafes. Retrieved from http://www.ci.hillsboro.or.us/Sustainability/SustainabilityWeb_Upload/download/FoodWasteCaseStudy.pdf
FOODWaste.ie. (n.d). Case Studies of Organizations Managing Food Waste Properly. Retrieved from http://www.envirocentre.ie/includes/images/Case-Studies-of-Organisations-Managing-Food-Waste-Properly.pdf
Kirk, D. (2012). Environmental Management for Hotels: A Student's Handbook. Woburn, MA: Butterworth-Heinemann.
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