HospitalityBiz India
Hotels FoodService Operations Ministry Associations Equipment Editorial HR Technology Technology Advisory Board Community
Follow us on Facebook Follow us on Twitter instagram
    Home > Expert Speak
EXPERT SPEAK

Managing the Food Waste!

By Laxmi Todiwan, Professor/Corporate Trainer & Founder, Indian Women in Hospitality (IWH)

Tuesday, December 17, 2019, 11:18 Hrs  [IST]

Last month, our second-year students who were undergoing internship at various hotels in the country; were back at college and I had a session with them I asked them to share things that they appreciated and the ones that they felt were negative. This was an opportunity for us to deliberate on their observations and issues looking for logical explanations. Students need to raise questions; that is the idea of education, isn't it?

The issue which topped everyone's li st was 'food wastage'. Food waste refers to the food that is wasted, lost or not consumed. According to FAO (Food and Agriculture Organization of the United Nations) report in 2013; the food waste globally comes to one-third of the total food produced for human consumption, which amounts to about 1.6 billion tonnes a year. Come to think of it; one-third of the food we produce and all the energy, time, resources that go into growing, packaging and shipping it is wasted. This loss is a significant problem calling for immediate attention.

In hotels, food waste can be classified by its origins; pre-consumer or kitchen waste and post-consumer or plate waste. Kitchen waste is the food discarded from the kitchen due to unskilled trimming, overlooking demand, overstocking, poor quality of food produced and use of improper storage systems. Kitchen waste receives less attention but it is as serious as the more visible Buffet waste. Plate waste on the other hand is the result of the service model used by the hotel such as portion sizes, buffet sizes and guests' consumption behaviours. Hotels need to understand food sustainability better.

Minimising food waste will not only reduce financial loss but may become a potential gain in the long run. There cannot be a universal formula but by identifying the origin of the waste, and then coming up with appropriate prevention plan can help reduce the wastage.

Food waste audit:
Two aspects of food waste audit are tracking how much food is being wasted and how many people are visiting the restaurants. For this, two logs can be used - a food log to keep track of what is being thrown out and why also; how much food is wasted. A traffic log can be used to track the number of guests visiting the eatery. Hotel can also make a note of the season, weather conditions, festivities, events and other helpful information that may come handy when planning events in future.

Create awareness:
Create awareness among the staff about the challenges of implementing food waste programme; make it a team goal. It should be a part of the induction programme for the new joinees. Food thrown away every day from the staff cafeteria should be highlighted on the board as a diligent effort towards curbing food waste.

Inventory Control:
Purchase, Stores and the Operational departments need to work closely in order to manage inventory. Have a strategy that food doesn't remain too long in storage, the lead time is considered and there's no over ordering. Perishables can be ordered in the Daily Bazaar. Hotels should have a plan to re-purpose ingredients so as to minimise waste and train staff to be waste-conscious.



Manage leftovers:
Portion sizes and popularity of dishes is a key in reducing food waste in restaurants. It is a good idea to offer half portions for a la carte served in restaurants and in-room dining. Some hotels send the extra food as staff meals; some donate remainder of the food to NGOs who redistribute food to charity. It is also becoming popular in many parts of the world to reuse food in eating joints and allowing people to 'Pay as they feel'. People know that the food is left over and they can pay accordingly. For facilitating such plans, it is imperative to have a robust storage, transportation and distribution network.

Compost:
Fruits, vegetables, dairy products, grains, bread, unbleached paper napkins, coffee filters, eggshells, meats and newspaper can be composted. It benefits the environment, agriculture and can also be used to market the establishment as being environmentally conscious. Hotels can compost leftover food on the property or work with a composting partner; this will help in reducing their solid waste disposable fee as well.

It's time hospitality establishments realised throwing away food is no longer an acceptable practice. Raising awareness and changing personal habits is the way forward.

The views expressed within this column are the opinion of the author, and may not necessarily be endorsed by the publication.

 
Print News Email News Back
Bookmark to Add to NewsvineNewsvine Bookmark with del.icio.usdel.icio.us Digg ItDigg
Add RSS to Add to Google Add to My Yahoo! Subscribe with Bloglines Subscribe
 POST A COMMENT
* Name :    
* Email :    
* Message :  
   
RELATED NEWS
»  Anantara Hotels, Resorts & Spas Announces New General Manager Appointments in Africa, Indian Ocean and the Middle East
»  7 Apple Hotels & Resorts Brings Hospitality Experience To The Business Capital of India
»  25 hotels and resorts managed by Concept Hospitality win Trip Advisor’s Travellers Choice Award for the year 2022
»  FHRAI Submits Representation To Tourism Minister For The Revival & Growth Of Hospitality Industry
»  Pride Hospitality conducts annual sales meetings at Clarks Safari Pushkar
»  Signum Hotel Academy partners with Tourism & Hospitality Skill Council (THSC) to train entry level workforce for hospitality
»  Emaar Hospitality plans to expand MENA operations
»  Espire Hospitality Group celebrates Founder’s Day 2022
»  FHRAI Appeals For GST Rationalization For The Hospitality Sector
»  Petpooja participates in the 36th edition of AAHAR 2022- The International Food & Hospitality fair
»  Kaam.com partners with the NRAI to launch India’s First Employment and Skilling Platform for the Hospitality Industry
»  Espire Hospitality Group to introduce a novel luxury boutique resort brand this year
»  Burman Hospitality join hands with Sesame Workshop India to Empower Early Childhood Education across 1,000 Anganwadi Centers in Uttar Pradesh
»  Hilton Hotel and Convention Centre debuts at Bengaluru’s Largest Hospitality Complex at Embassy Manyata
»  Next-generation snack brand TAALI forays into Indian market
»  Hyatt Centric brand debuts in the Indian capital with Hyatt Centric Janakpuri New Delhi
»  Hilton Goa Resort Wins Two Prestigious International Awards for Excellence in Hospitality
»  54 Praangan, The Indian Specialty Restaurant at Indore Marriott launches its new menu
»  Govt extends ECLGS scheme for MSMEs until March 2023; hospitality, aviation to get boost
»  India's Rosakue Hospitality expands its portfolio with Hotelogix multi-property solution
 
CoverStory
Analysis
 
  The Indian Institute of Architects (IIA) Natcon 2020 virtual event concludes successfully
  Winners of The Park Elle Décor Student Contest felicitated at Indian Design ID 2020
 
weekly
Receive the best of Hospitality content in your mailbox.
Weekly e-Newsletter
Events Calendar




Events
 
 
people
interview
newappoint
expert
© Copyright 2016 Saffron Synergies Pvt Ltd
HOME   |   ABOUT US   |   CONTACT US   |   FEEDBACK   |   DISCLAIMER   |   SITE MAP   |   ARCHIVES