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.
Take control of your inventory with Lightspeed Inventory
With our colleagues from Guestonline reservation specialists , we taiwan whatsapp number data decided to look into the subject. Discover in this video and below how the Lightspeed restaurant POS system can help you reduce your losses and increase your turnover ! For practical and concrete tools, continue reading the article.
Optimize your inventory flow, plan ahead and reduce waste.
Learn more
A large-scale phenomenon with multiple repercussions
First of all, it is crucia ale of food waste in 15 questions to ask yourself when starting a social media strategy 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 by Ademe. This problem also concerns cmo email list restaurants, which throw away nearly 2 million unsold meals each year, according to Statista data for the year 2021.
According to information provided by the Ministry of Agriculture, nearly 20% of the food produced in France ends up in the trash, which is equivalent to 150 kg of edible food per person each year, thus disappearing unnecessarily.
To address this worrying situation, the French government has adopted various legislative measures over the years, such as the Garot law in 2016, the national pact to combat food waste in 2013 (the aim of which is to halve waste in the restaurant sector by 2025) and the ban on the systematic printing of receipts , which came into force in August 2023.
It is important to note that restaurateurs have the opportunity to contribute now to reducing food waste on their scale. This will not only benefit the environment but also their financial profitability.
Small portions, restricted dishes and “compostable” leftovers
To combat food waste, 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 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.