Food waste is a big problem, and there are steps that venues can take that’ll make a significant difference.
But the problem becomes even more tangible when it’s viewed from a monetary perspective. Imagine $4.20 per plate coming back to your venue. Would it be enough to fund a few chef shifts? Bolster your business against quiet periods? Would it pay for next week’s dairy order?
End Food Waste Australia recently partnered with the NSW EPA to shine a light on food waste in the catering industry which contributes to the hospitality industry's wastage of 1.2 million tonnes of food each year – the equivalent of 4.6 million meals per day.
We found that the average amount thrown away per cover served in catering is $4.20, or 299g of food. As a single plate, it may not seem like much. Multiply it by a hundred or thousand covers, and it becomes pretty clear how plate waste can hurt your profits.
And while these findings come from the catering industry, this information is an applicable guide for venues around the country
Food waste isn’t just happening at the preparation stage. It’s happening from the moment you receive your ingredients, in storage, prep, when you serve food, and what comes back on plates.
Plate waste is food that is wasted after reaching the consumer i.e. food taken or served, but not eaten. It accounts for 28% of catering food waste.
Serving waste is food that is wasted after being prepared and offered to the consumer but is not taken eg. bain marie waste and table bread rolls. It accounts for 30% of food waste.
Spoilage waste is food that’s wasted prior to kitchen preparation e.g., due to overordering, exceeding use by date, and damaged products and accounts for 17% of food waste.
Finally, preparation waste is food that’s wasted during the preparation stage. This may include items such as excess trim from meat and vegetables, and unused portions of perishable ingredients. It accounts for 25% of food waste.