Ask your cooks to use leftover veggies and meat to prepare stock. Use only the required amount of trimmings. Not only will you save on leftovers but you will also save on money. Try retaining the skins of some vegetables and fruits as they are an excellent source of vitamins.
Try finding out ways in which one dish can be converted into another. A little innovation will go a long way in saving waste in hospitality food supplies. Organising a workshop to make your staff understand the ethical and economic importance of less wastage is a very good idea.
Adopt correct storage procedures
Many restaurants suffer from food wastage because of incorrect storage methods. Follow some simple steps to ensure that your food is fresh and good. Try to maintain optimum temperature control. If you are storing fresh produce in a fridge, always store at temperature of 3-4 degree Celsius.
The correct temperature for your freezer should be less than minus 19 degree Celsius. Keep your storage areas dry and clean to prevent contamination and spoilage. Don’t stock items haphazardly as this will damage them.
Use good quality airtight containers for storage otherwise your food items may be subject to odour mixing. All meat and dairy products should be vacuum packed to retain freshness. Try to use fresh produce as hospitality food supplies whenever you can and always check the temperature and the seals on tinned food.
For more information or advice on food safety and storage issues, contact your local environmental health officer.