Waste avoidance in the catering industry

Waste avoidance in the catering industry

With increasing awareness of environmental problems and sustainability issues, the topic of waste avoidance in the catering industry is becoming increasingly important. This article will take a closer look at the problem of waste in the hospitality industry, discuss its impact on the environment and ways to reduce waste.

The extent of the problem

The restaurant industry is a significant source of waste. According to a study by WWF-Germany, the catering industry in Germany generates around 1.9 million tonnes of food waste every year. Only about half of this waste is unavoidable – such as bones or shells. The rest could be prevented through precise management and conscious decisions.

Packaging waste

In addition to food waste, the catering industry also generates a significant amount of packaging waste. Especially in the fast food industry, where disposable packaging dominates, huge amounts of paper, plastic and Styrofoam waste are generated.

Impact on the environment

The waste generated by the catering industry has a significant impact on the environment. Food waste contributes to greenhouse gas emissions as it enters landfills and decomposes. Packaging waste can end up in the environment and lead to soil and water pollution. In addition, the production of food and packaging uses valuable resources and energy.

Climate change

Food waste is a significant source of methane, a greenhouse gas 25 times more potent than carbon dioxide. According to the Food and Agriculture Organization of the United Nations (FAO), food waste is responsible for about 8% of global greenhouse gas emissions.

Resource consumption

The production of food and packaging requires resources such as water, land and energy. By reducing waste, the hospitality industry can help reduce this resource consumption.

Strategies to avoid waste

There are several strategies the restaurant industry can use to reduce its waste. These range from improving storage and planning in the kitchen to reducing packaging waste and promoting recycling.

Improving warehousing and planning

One of the most effective ways to reduce food waste is to improve storage and planning. By closely tracking what they have in stock and how much of it they use, restaurants can avoid overpurchases and the waste that comes with it. Technological solutions, such as donor software, can help.

Reduction of packaging waste

Another important strategy is reducing packaging waste. This can be achieved by choosing more environmentally friendly packaging options, such as reusable systems or compostable packaging.

Promote recycling

Recycling is one of the most important ways to reduce waste in the catering industry. By implementing effective recycling programs, restaurants and cafes can help ensure less waste ends up in landfills and more materials are reused.

Examples of successful waste avoidance

There are some positive examples of restaurants and cafes that have implemented successful waste reduction strategies. We will now introduce some of them.

“Silo” in Berlin

Silo is a zero-waste café in Berlin that buys its food locally and in bulk to avoid packaging waste. At Silo, coffee grounds are also used to grow mushrooms and food waste is composted.

“Nolla” in Helsinki

Nolla, the "zero-waste" restaurant in Helsinki, buys its ingredients directly from producers and pays attention to seasonal and regional products. Waste is minimized by precisely calculating portions and avoiding packaging. Food waste is composted and processed into fertilizer.

conclusion

The catering industry is faced with the challenge of reducing its waste volumes. Nevertheless, there are numerous opportunities and positive examples that the industry can use to make its contribution to waste prevention. By improving inventory and planning, offering more environmentally friendly packaging and encouraging recycling, restaurants and cafes can significantly reduce their environmental footprint.