Reducing food waste
Waste
- Solution type
- Everyday action
- Theme
- Waste
This approach consists of implementing a set of concrete actions to minimise food losses, from procurement through to plate returns. By analysing and measuring the flows of discarded food, the establishment optimises its stock management and production methods. The aim is to transform the culture of the kitchen and of service so that every item of food purchased is eaten or put to use, while actively involving customers in this quest for sobriety.
- Sector:
- France
Its features
Optimisation of production and of the offer
Shorter menus to better control the diversity of stock, use of “off-grade” products and adoption of “zero-waste” cooking (using tops, carcasses and peelings).
Management of service and portions
Introduction of booking systems, offer of adjustable portions according to appetite and use of smaller containers to limit visible surpluses that encourage waste.
Measurement and diagnosis
Regular estimation of the weight of biowaste to identify sources of waste and adjust the quantities ordered.
Awareness and dialogue
Educational and playful communication with customers and staff to explain the meaning of the approach and encourage more responsible consumption.
Responsible consumption and production (SDG 12)
Drastic reduction of organic waste, whose treatment is costly and energy-intensive.
Climate Action (SDG 13)
Reduction of the carbon footprint linked to the production, transport and incineration of uneaten food.
Ethics and economics
Improved profitability of the establishment through finer purchasing management and respect for the intrinsic value of producers' work.
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