Food waste and the hotel and catering industry
Major consumer trends
The theme of food waste is taking up more and more space in consumer choices. Indeed, according to an IFOP (French Institute of Public Opinion) survey, 90% of French people are concerned about this subject, 44% of whom say they are “a lot”. It is therefore a subject that guides their consumption choices.
In France, the equivalent of 10 million tonnes of consumable food is wasted each year. The ecological impact is also significant; after transport, food waste produces the most greenhouse gases in the world.
Consumers have become aware, particularly since the health crisis, of the climate emergency and therefore of the importance of reducing their carbon footprint. The implementation of an anti-waste policy within hotel and commercial catering establishments has therefore become necessary. Indeed, more than being a sales argument and loyalty for customers, it is also a necessity to participate in the reduction of greenhouse gases.
Why implement an anti-food waste approach in the hotel and catering industry?
Beyond the climatic and behavioral issues, the fight against waste also allows considerable savings for catering establishments. According to a study by Winnow, a start-up specializing in reducing food waste, around 25% of hotel food purchases will be wasted. Another study by the NGO “champion 12.3” proves that the implementation of policies to reduce these losses would allow a return on investment of up to 600% within 3 years.
According to ADEME, for 500 covers per day, a restaurant throws away between 15 and 20 tonnes of products per year, the equivalent of 30,000 to 40,000 euros thrown in the trash.
More than the financial attraction, the law against waste of February 10, 2020 requires commercial restaurants to reduce their food waste by 50% compared to the 2015 level by 2030. It is therefore high time to get started an approach to achieve this mandatory objective.
The importance of identifying the origin of food waste
Before even looking for solutions, it is necessary to understand which levers are most relevant for the establishment. To do this, it is important to carry out an in-depth analysis of food waste, in the dining room and in the kitchen.
Understanding which foods are thrown away in the kitchen, how often or at what time of day allows you to better manage your stocks and plan your menus. Efficient and intelligent inventory management is necessary for the success of a catering establishment.
Monitoring the composition of waste in the dining room helps to understand customers' food preferences, and thus adjust the menus offered. Removing dishes that are regularly thrown away from the menu allows you to make significant preparation time and financial savings.
Controlling food waste requires time and commitment on the part of establishments, but the long-term benefits are not negligible. In addition, there are solutions, such as those proposed by Kikleo, to support restaurateurs in this process in order to make their task easier.
Existing solutions for the hotel and catering sector
- Prioritize quality over quantity.
- Develop anti-waste recipes
- Establish partnerships with associations
- Use anti-waste applications
- Create a virtuous circle in your establishment
It therefore seems obvious that it is necessary and beneficial for commercial catering establishments to implement anti-food waste policies. In addition to being a selling point, this makes it possible to make significant financial savings and to offer more quality products, while maintaining an ecological approach.
Sources: takeawaste.fr , foodwise.io , materiel-horeca.com , malou.io , lhotellerie-restauration.fr ,
FOR A BETTER FUTURE
You would like to take action against food waste
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