Food waste and the hotel and catering industry
Major consumer trends
The issue of food waste is playing an increasingly important role in consumer choices. Indeed, according to an IFOP (French Institute of Public Opinion) survey, 90% of French people are concerned about this issue, with 44% saying they are "very" concerned. It is therefore a factor that influences their consumption decisions.
In France, the equivalent of 10 million tons of edible food is wasted each year. The environmental impact is also significant; after transportation, food waste produces the most greenhouse gases in the world.
Consumers have become increasingly aware, particularly since the health crisis, of the climate emergency and therefore the importance of reducing their carbon footprint. Implementing anti-waste policies in hotels and restaurants has thus become essential. Indeed, more than just a sales and customer loyalty tool, it is also a necessity for contributing to the reduction of greenhouse gases.
Why implement an anti-food waste approach in the hotel and restaurant industry?
Beyond climate and behavioral issues, the fight against food waste also allows restaurants to achieve considerable savings. According to a study by Winnow, a startup specializing in reducing food waste, approximately 25% of hotel food purchases are wasted. Another study by the NGO “Champion 12.3” shows that implementing policies to reduce these losses could yield a return on investment of up to 600% within three years.
According to ADEME, for 500 meals a day, a restaurant throws away between 15 and 20 tonnes of products per year, which is the equivalent of 30,000 to 40,000 euros thrown in the trash.
More than the financial incentive, the anti-waste law 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 start a process to achieve this mandatory objective.
The importance of identifying the source of food waste
Before even looking for solutions, it's necessary to understand which levers are most relevant for the establishment. To do this, it's important to conduct a thorough analysis of food waste, both in the dining area and in the kitchen.
Understanding which food items are wasted in the kitchen, how often, and at what time of day allows for better inventory management and menu planning. An efficient and intelligent inventory management system is essential for the success of a restaurant.
Tracking food waste in the dining room helps us understand customers' dietary preferences and adjust our menus accordingly. Removing frequently discarded dishes from the menu results in significant savings in preparation time and money.
Controlling food waste requires time and commitment from establishments, but the long-term benefits are significant. Furthermore, solutions exist, such as those offered by Kikleo team, to support restaurant owners in this process in order to make their task easier.
Existing solutions for the hotel and restaurant sector
- Prioritize quality over quantity.
- Developing anti-waste recipes
- Establish partnerships with associations
- Using anti-waste apps
- Creating a virtuous circle within your establishment
It therefore seems clear that implementing food waste reduction policies is both necessary and beneficial for commercial food establishments. In addition to being a selling point, this allows them to achieve significant financial savings and offer higher-quality products, all while maintaining an environmentally responsible approach.
Sources: takeawaste.fr , foodwise.io , materiel-horeca.com , malou.io , lhotellerie-restauration.fr ,
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