Food waste in the catering sector is a problem with various repercussions, affecting social, environmental and, above all, economic dimensions. In a context marked by price inflation, reducing waste and food surplus represents a valuable opportunity for savings.
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Today, restaurateurs have a multitude of tools to philippines whatsapp number data combat food waste . It is up to them to select the most suitable ones for their establishment in order to effectively reduce waste on their scale.
With our colleagues from Guestonline reservation specialists , we decided to look into the subject. Discover in this video and below how the Lightspeed restaurant POS system can help you reduce your losses and increase your turnover ! For practical and concrete tools, continue reading the article.
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A large-scale phenomenon with multiple repercussions
First of all, it is crucial to highlight the scale of food waste in France: more than 10 million tons of food are wasted annually, which is equivalent to a financial waste when to apply direct response copywriting of 16 billion euros and the emission of more than 15 million tons of CO2 into our environment, according to a study carried out by Ademe. This problem also concerns restaurants, which throw away nearly 2 million unsold meals each year, according to Statista data for the year 2021.
To combat food waste, restaurateurs have several smart options. First, they can rethink their menu by offering a smaller selection of dishes and maximizing agb directory the use of the same ingredients for different recipes. Another approach is to offer smaller portions or let customers choose from a range of different sized dishes, while preparing meals only when ordered, thus avoiding the unnecessary preparation of unsolicited dishes.
Small portions, restricted dishes and “compostable” leftovers
In the event that food remains uneaten despite these efforts, it is possible to give it a second life. Like the brewery Toast Ale , which transforms leftover bread into beer, there are many creative ways to repurpose these surpluses, such as breadcrumbs, savory French toast, or even kale croutons.