Tip of the Week

Did you know that the hospitality sector is responsible for producing over 600,000 tonnes of food waste each year.  This equates to over £19 Billion of waste annually.

Just think about all the energy, water and packaging used in food production, transportation and storage that goes to waste when we throw away food.  Let’s reduce wastage by being creative in our food preparation and use vegetable trimmings etc .wherever possible.  Some food waste is inevitable – egg shells, peelings, etc. – but it can be recycled.  Many councils provide a food waste recycling service.  So, instead of waste food rotting in landfill creating methane gasses, it can be recycled into fertiliser and even generate electricity that can be fed back into the national grid.

How can we all help in the reduction of food waste?  Here are a few of our ideas.  If you have any great waste reducing ideas, please email them over and we will share with our industry friends.

  • Creative menu planning to use surplus vegetable trimmings (soup, pie fillings, sauces etc)
  • Limit mise en place
  • Check food “use by” date labels first thing each morning. If they are not likely to be used that day you have several choices –
    • Tell Front of House staff to push the dish (customers love dish recommendations)
    • Use ingredients to create a different dish and put on as a Special Dish of the Day (always inform Front of House Team so they can recommend it to customers)
    • Cook the food to give it another two days shelf life.

Alert

Reducing food waste is great for our planet and great for your bottom line.

Weekly Food Fact

Did you know that the Anglo Saxons called January the Wolf Month as the wolves came into the villages in search of food.  They would find plenty of food in our bins nowadays.

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