Zero Waste Technologies’ Post

What are your top tips for reducing food waste?

Running a restaurant can be tough. In 2024, with rising energy costs, increased premiums and customers feeling the pinch it is even more difficult to turn a profit. However, every year the UK's hospitality sector generates a staggering 500,000 tonnes of avoidable food waste. This is not only environmentally detrimental, it is literally throwing money away.  At Zero Waste Tech, we’ve built our business around helping others reduce their environmental impact. Using our experience of the hospitality sector in the UK we’ve pulled together twenty practical tips to help your restaurant cut down on food waste and thrive in today's competitive landscape. #foodwaste #zerowastetech #hospitality 

Some great tips to help you reduce food waste in your restaurant! Thanks for sharing these great solutions Zero Waste Technologies!

Did you know that food loss and waste is responsible for 8-10% of all greenhouse gas emissions? At Hilton, we recognise that we have a responsibility and an opportunity to help change this. Through our Travel with Purpose ESG strategy, we set ourselves a series of bold ambitions to reduce our environmental impact. We have been proud to be part of this with a selection of other Hotels we have offered 'Low Waste' Menus. Dishes have utilised a range of innovative cookery techniques to showcase the potential for commercial operators to implement simple steps that significantly reduce waste, with a focus on rescuing and repurposing leftover food from breakfast, which is a key contributor to food waste in hotels. Highlights have included a soup of the day accompanied by crispy croissant croutons rescued from the breakfast buffet; flavoursome risotto which gives a second life to breakfast mushrooms and a cobb salad topped with crispy bacon, yesterday’s sourdough and hard-boiled eggs. Proud to be part of a team that is always looking at ways to make a difference to the environment. #HiltonLiverpool #HiltonESG #makeadifference

As an environmentalist advising a lodge or hotel on reducing food waste to zero waste and engaging the community, here's a comprehensive guide: Implement Waste Reduction Strategies: Portion Control: Encourage staff to practice portion control during meal preparation and service to minimize overproduction and plate waste. Menu Planning: Develop menus that utilize seasonal, local ingredients and incorporate leftovers or surplus food into new dishes to prevent waste. Buffet Management: Implement measures to reduce buffet waste, such as offering smaller plates, providing clear signage on portion sizes, and monitoring food replenishment to avoid overstocking. Guest Education: Raise awareness among guests about the importance of food waste reduction and encourage them to participate in waste reduction efforts through signage, in-room materials, or staff interactions. #ZeroWaste #FoodWasteReduction #SustainableLiving #EcoFriendly #HotelSustainability #CommunityEngagement #GreenInitiatives #EnvironmentalImpact #WasteManagement

🌎🍽️ Tackling Food Waste: A Call to Action for Hotels and Restaurants Did you know that within the US, approximately 40% of food waste is attributed to businesses catering to consumers, such as hotels and restaurants? This eye-opening statistic sheds light on the urgent need for change within the hospitality industry. 🏨🍔 https://lnkd.in/gJs-7SBv As patrons of fine dining and hospitality, we can play a pivotal role in driving this change. Every meal left uneaten or discarded needlessly contributes to an unsustainable cycle. It's time to rethink our approach, from sourcing ingredients mindfully to reimagining the way we manage leftovers. At Direct Source Procurement, we're not just acknowledging this challenge – we're actively providing solutions. 🌟 Our eco-friendly doggy bags are designed to curb food waste in restaurants and hotels, allowing guests to take their delicious memories home, sustainably. 🌍🛍️ Let's champion change together! Join the movement towards a more sustainable future for food and hospitality. Learn more about our initiatives at https://lnkd.in/gvBjMEvc. Together, we can make a difference, one meal at a time. 💚🍴 #FoodWasteAwareness #SustainableHospitality #ResponsibleDining #EcoFriendlySolutions #WasteReduction #HospitalityIndustry #SustainableFutures #DirectSourceProcurement #FoodWasteSolutions #ConsciousConsumption #EnvironmentalImpact #TogetherForChange

The Hospitality and Food Service sector throws away food that costs the sector around £3.2 billion a year and 75% of this food could have been eaten. One of our sector’s greatest challenge is sharing high quality food waste data on a regular basis. Without this data, it’s difficult to measure how well we are doing with reducing the 1.1m tonnes of food waste which also means that it's difficult to celebrate the successes we are achieving together too! Help the sector stand up to food waste by implementing Target – Measure – Act and share your data to drive greater impact across our sector. Thank you to the following businesses who have recently shared their stories: - P&O Cruises – have reduced their food waste by 38% per person, meeting their interim goal. https://lnkd.in/eZsBZdxN - Daniel Thwaites – a family brewery that saved over £128k by embedding food waste actions into their routines. https://lnkd.in/eFZeGktC - Bluestones National Park Resort –a holiday park that reduced plate waste by an average of 400kg per month, saving an estimated £42k annually. https://lnkd.in/ecb7P_MQ #FoodWastePrevention #CaseStudies #HospitalityAndFoodService

In our latest episode, we had the pleasure of speaking with Ken Daugherty, a seasoned hospitality professional, about the issue of food waste and how it starts at the production stage. Ken shared valuable insights and practical tips on how to identify areas where costs can be reduced while preventing food waste. Join us to learn how you can make a positive impact on both your bottom line and the environment. #foodwaste #foodwasteprevention #sustainablehospitality #hospitalityoperations #hospitalityprocurement #f&B #sustainablehospitalitypodcast

We often underestimate the ecological toll of food wastage 🌍 Thankfully, commendable initiatives like the Hearth Project nonprofit are at the forefront of the battle against this issue. Join me on 20/09 at Entropy Restaurant for our inaugural conscious dinner. It's a chance to dive into their mission and, most importantly, relish a splendid 6-course 100% vegetarian menu crafted by Chef Elliott Van de Velde : https://lnkd.in/eFShdmsP Here are some key insights on the matter: Roughly 2.5 billion tons of food are squandered annually, equivalent to the nourishment required to sustain 980 million individuals throughout their lifetimes. Food waste contributes to a staggering 10% of greenhouse gas emissions, surpassing even the aviation sector. This wastefulness pervades every stage of the supply chain, from producers to our own homes: 🥕 Production: Rejecting "too small" fruits or vegetables, storage challenges, overproduction, market losses, and adverse weather conditions. 🥕 Processing: Issues with the cold chain, recipe mishaps, excessive peeling, labeling errors, and tainted batches. 🥕 Distribution/Shopping: Unsold goods left unshared, damaged packaging, and disrupted cold chains. 🥕 Restaurants: Unpredictable customer fluctuations and the absence of takeout options. 🥕 At Home: Excessive quantities and surpassing expiration dates. Sench - The Conscious Community #FoodWaste #ConsciousDinner #GastronomicDinner #SenchConsciousCommunity #PositiveImpact #TogetherWeCan #Ecopreneurship #ResponsibleConsumption

Attention Restaurant Owners! Are you looking to cut down on food waste, save costs, and boost your sustainability? Central Waste is here to help. With simple yet effective strategies like adapting portion sizes and smart menu planning, you can significantly reduce food wastage in your establishment. Find out how you can minimise your food waste here: https://lnkd.in/ee9bGe6s