A suite of resources aimed at providing community and businesses with resources to reduce and avoid waste.
A suite of resources aimed at providing community and businesses with resources to reduce and avoid waste.
Spoilage can account for 21% of all waste in the hospitality sector. There are a range of initiatives businesses can undertake to ensure their produce and stock is better managed such as; using local produce & suppliers, and improving storage management.
Providing customers with more choice or adapting your menu with appropriate portion sizes will reduce the amount of food that is left on plates at the end of a meal.
Good planning and design will assist business to reduce the amount of food that is wasted in commercial kitchens. Menu design, staff training, demand forecasting and ordering procedures will all ensure that minimal food is wasted during preparation.
By identifying what food and why it is being wasted will help you to determine an action plan to reduce wastage and save money.
There are a range of options for commercial kitchens to manage unavoidable food waste. Food rescue services will collect food from your premises and redistribute it to those in need. Other strategies include organics processing, such as on site options or using a contractor to process organic waste.
The Hunter Joint Organisation acknowledges the country and history of the traditional custodians of the lands upon which we work and live. We pay our respects to the Elders past, present and emerging, of our region, and of Australia.
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