Targets and measures to prevent food waste

What is left on plates and at buffets accounts for the largest proportion of avoidable food waste in the catering industry. Therefore, analyse food waste to create a data foundation and design and implement reduction measures.

• Conduct regular measurements, separate waste by origin for analysis and take effective measures.
• Implement good buffet management, use leftovers, serve smaller portions towards the end of service.
• Offer smaller portions with the option of additional servings.
• Engage with customers about food waste and motivate them to participate.

Production accounts for the second largest proportion of avoidable food waste. Here you have various options for influence, e.g. improved planning of production quantities, ordering smaller or more suitable pack sizes, using all products and targeted staff training. You can also include food waste in regular evaluation meetings and base supplier selection on this criterion.

Encourage creative solutions for incorporating leftover food into new menus through workshops and staff target agreements. Begin with items that regularly remain in large quantities (e.g. croissants) and create new offerings from them (e.g. desserts). You can market menus made from leftovers in an appealing way and thereby raise guest awareness. You can donate unused items to local food sharing initiatives.