Join the Great Taste – Zero Waste Manifesto!
Let us start a new era of gastronomy, which minimizes food waste and makes the best of all the produce. Let us avoid overstocking, to waste less, save money and find new resources to create a great taste!
Did you know that approximately a third of the world’s food is lost or wasted every year? This is nearly 1.3 billion tons of food, worth 2.6 trillion dollars per year – the source of 10% of the world's CO2 emissions (FAO, 2019). This is a colossal waste of resources – from water, land, and labor required to grow crops and raise livestock to energy used for transport and storage.
Today, even up to 26% of all food waste yearly comes from the food service sector (UNEP Food Waste Index Report 2021). But here is the good news: being part of the problem means that you can become a part of the solution!
Let us join forces to tackle food waste in all types of professional kitchens! Whether you are just starting out or are ready to take your sustainability efforts to the next level, our Manifesto has you covered. Every step counts, even the small one! It is you who has the power to make a difference that goes beyond saving money. It is about rethinking the use of resources and reusing them, to create a profitable and valuable business in the food sector.
FAO. 2019. The State of Food and Agriculture 2019. Moving forward on food loss and waste reduction. Rome. License: CC BY-NC-SA 3.0 IGO.
Zhongming, Z., Linong, L., Xiaona, Y., Wangqiang, Z., & Wei, L. (2021). UNEP Food Waste Index Report 2021.
The GREAT TASTE - ZERO WASTE
10 main guidelines
01 Plan efficiently
Planning is the key to preventing food waste! With a plan in hand, you can provide the right amount of superb food while reducing costs and using your resources more effectively.
02 Measure and analyze your food waste
What gets measured, gets improved. By measuring and analyzing food waste, restaurants can identify areas for its prevention. Based on data, they can work on the taste and presentation of their products, as well as set realistic goals for regular improvement of all other processes and operations.
03 Design a smart menu
Plan your offer according to season, region, type of service, and the needs of your client. Reduce the number of ingredients in the kitchen and maximize their use. Allow yesterday's surplus food or expiring products to become today's meal. Be creative!
04 Serve reasonable portions
Size matters! By adjusting the portion size, restaurants can control food costs, reduce waste, and improve profitability. The optimum size of servings needs to be calculated based on food cost, as well as customer needs and preferences. In some cases, an adjustable portion size system is the go-to option.
05 Order responsibly
Responsible procurement is based on data, not on wishful thinking. Stocking up only for the nearest time perspective allows for better product rotation and ensures that ingredients are always fit for consumption. Partnering with trusted suppliers will help you meet your customers and kitchen needs more closely.
06 Practice good storage routines
Orderly storage supports a streamlined use of produce according to the FIFO rule and reduces waste. It is a crucial approach, which guarantees food safety, quality, and longevity. These factors impact the quality of the finished product and ensure great taste.
07 Build a zero-waste culture in your kitchen
The quest for great taste with zero waste starts in the kitchen. Its key factor is people. If the staff are highly aware, and then well-trained in zero-waste routines and goals, they will not only make the restaurant work like a clock, but also provide excellent taste and quality customer experience. The zero-waste approach can also bolster the sense of responsibility in the kitchen team, spark team spirit, and provide new ways to introduce a bit of fun.
08 Go beyond your kitchen
What is waste for one can be a resource for others. Join a local network of zero-waste agents or create one yourself. Sign up for a food rescue service, or partner with a local charity or NGO. Try bartering your by-products with local producers. Support or even organize know-how exchange initiatives.
Communication is the key! Make sure to explain the approach to your staff and clients. Encourage your audience to propose their ideas based on their needs and preferences. Communicate your zero-waste efforts through written, visual and video material on site or online.
10 Mind the taste!
When all is said and done, great taste is the key to success in a catering business. With a reputation for good food, you will have no plate waste to worry about! Train the staff to provide great taste and quality without allowing waste.