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.
Today, restaurateurs have a multitude of tools to 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.
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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 of 16 billion euros and the emission of more than 15 million tons of CO2 into our environment, according to a study carried out ready and renewed: explore the new wati experience 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.
Restaurateurs have several smart options. First, they can rethink their menu by offering a smaller selection of dishes and maximizing the use of the same ingredients for cg leads 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.
A large-scale phenomenon with multiple repercussions
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.
Reservations: an essential role in the fight against waste
Faced with the variability of demand, online reservations are proving to be