How to reduce your food waste

Start separating and tracking
Step one is to move away from treating waste as a singular whole and start looking at different types of waste. The simplest way to start is by collecting your food waste in three separate garbage bins: one each for preparation, spoilage and plate waste. Feel free to add additional bins where appropriate. After just a few days you’ll be able to see where most of your food waste is coming from. Then you can start developing a targeted plan of action.

As your sustainability initiatives mature, you might want to consider adopting more sophisticated food separation and waste measurement systems. These can help turn waste measurement into an exact science, helping cut up to 60% of avoidable food waste within the first year. As food waste technology becomes increasingly precise, the cost savings produced from cutting waste are more and more significant.

Address in-kitchen waste
A significant proportion of food waste in the hospitality sector is a result of spoilage – in some countries it’s as high as 20%. In the past that may have been unavoidable – after all, you can only estimate how much food guests will need, not what they actually consume. Today, however, a good deal of spoilage can be avoided with new technology. ‘Active packaging’ or nanotechnology monitors freshness and extends shelf life by slowing the growth of bacteria. Antimicrobial polymer films, ripeness indicators and time-temperature sensors are just a few examples. New technology isn’t a requirement, however.

Simply storing food properly – in the right light and temperature conditions – can prevent premature spoilage. It’s also helpful to separate foods that produce more ethylene gas – such as bananas, avocados and tomatoes – since this gas promotes ripening and could speed up spoilage.

When it comes to food that’s past fresh, think outside the box: pickling, fermenting, curing, drying and canning are just a few of the other methods that can extend and even enhance the life of food in your kitchen.

Properly dispose of unavoidable waste
Recycle
Often, at least 30% of a hotel’s solid waste stream can be sorted for recovery and recycling. Separating your waste by material will allow you to dispose of each in the best way possible. First, it’s important to consider if it’s possible to reduce the overall amount of packaging used on your property. Next, you can consider the packaging your food comes in and how best to dispose of that. By recycling packaging materials to be reused, you dramatically improve on the sustainability of your business.

How much you can recycle will depend on the recycling infrastructure of the country you’re based in. The Strattons Hotel in the UK was able to break waste down into seven categories and increase recycling to 98% in one year. This left only 2% of waste to go into landfills, cutting down on their waste tax. In some countries, recycling can even generate a small income.

Compost
Composting is a form of recycling that involves breaking down organic waste into valuable fertiliser. The process itself reduces the amount of solid waste in your trash. If your property has a garden, the end product is a healthier and cost-effective replacement for store-bought fertilisers.

Get your employees’ input
Involving your employees is crucial. They have a unique insight into different areas of the business, and will certainly have ideas of their own for how to reduce waste. For example, a waiter who serves breakfast every day will have more insight into guests’ behaviour around food and food waste. Look over your menu with your kitchen staff and consider how perishable ingredients or trimmings can be used and repurposed for multiple dishes.

Involve your guests
Give them options
The primary reason guests leave food on their plates is that portions are too large – by as much as 41% according to research. The Alpina Gstaad hotel cut their food waste by 29% in just eight weeks – one of the key changes they implemented was smaller bread and potato baskets. Instead of serving large plates, consider offering different portion sizes, refills or options for side dishes. That way guests can build their meals with food that they’re less likely to leave behind. Make sure it’s clear that swapping food is possible, so that guests already feel comfortable asking before they order.

You can also offer takeaway boxes so guests can take home food they haven’t finished. Be sure to check local health and safety regulations before doing this. By making it an easy and accessible option, you’re likely to see many guests opting to take home their leftovers.

Think beyond the restaurant
Minibars are also a source of food waste – not to mention a big drain on energy. Rather than having a minibar in every guest room, you can consider installing one or two vending machines on every floor. This isn’t just more sustainable, it’s also an opportunity for you to show your business’ personality by stocking the vending machines with unique items.

Look at your supply chain
Once you’ve started getting your house in order, it’s only a matter of time before you look at where your food comes from. Consider how to simplify your purchasing to make it leaner and more cost-effective. And look at the suppliers and products you use through the lens of sustainability. Sustainable food sourcing will not only shrink your carbon footprint, it’s also often associated with lower operational costs, higher-quality products, better community relations and improved brand image.

Show travellers what you’re doing
Once you start to implement measures to cut food waste – or if you’ve already got some in place – you can communicate this to travellers.

Have you implemented any of these practices to reduce waste?

• Water coolers or dispensers
• Recycling bins are available to guests and waste is recycled
• You have a food waste policy in place that includes education, food waste prevention, reduction, recycling and disposal