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I. The starting point: the preparation of the menu
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Assess regularly the fitness of your menu;
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Favour menus/dish of the day when possible;
•
When possible, have less dishes on your menu, as it generates less
stocks;
•
Use the same product for different recipes;
•
Include in your menu/dish of the day the products which are close
to the expiry date;
•
Pay attention to the season: some dishes are more or less popular
at certain time of the year. Think “green” or sustainable;
•
When possible, provide different portion sizes, to allow customers
to choose according to their appetite, or offer to big eaters special
options;
•
When possible, do not forget children menus with adequate
portions;
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If you want to include a new dish on your menu, organise a tasting
panel with some of your employees: this will help you adjust taste/
portions and ingredients and avoid dishes not being consumed by
customers;
II. Choice/purchase of products
•
When possible, favour seasonal products and local distribution
channels (as you can more easily build flexible arrangements with
local suppliers for orders/supplies and deliveries);
•
Adjust the quantities ordered to the expected number of customers;
•
Speak to your provider to ensure that the quality/characteristics of
the product fit with your needs (e.g. to avoid oversized vegetables,
etc.);
•
Check what is delivered to you, to ensure that the shelf life is
appropriate or that packages are not damaged. Special attention
should be given to sensitive products such as fruits and vegetables,
as bruising leads to premature decay;
HOTREC GUIDELINES FOR HOSPITALITY
ESTABLISHMENTS TO REDUCE FOOD WASTE
The following tips are meant to help concretely hospitality establishments of any size reduce the levels of food
waste they produce through a set of simple and easy to follow recommendations.
Hospitality establishments should always remember that any avoided food waste is a direct financial cost
saving.
Reducing food waste therefore contributes to making a hospitality business more sustainable from
an economic point of view
.
European hospitality industry guidelines to reduce food waste and recommendations to manage food donations
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