Waste avoidance in gastronomy

Waste avoidance in gastronomy

With increasing awareness of environmental problems and sustainability issues, the topic of avoidance in the gastronomy is becoming increasingly important. This article will give a more detailed insight into the problem of waste in the catering trade, which will discuss the effects on the environment and the possibilities for reducing waste.

The extent of the problem

The catering industry is an important source of waste. According to a study by the WWF Germany, around 1.9 million tons of food waste are generated annually in the catering trade in Germany. Only about half of these waste is inevitable - such as bones or bowls. The rest could be prevented by precise management and conscious decisions.

packaging drop

In addition to food waste, gastronomy also creates a significant amount of packaging waste. In the fast food industry, in particular, where disposable packaging dominate, there are tons of paper, plastic and styrofoam waste.

effects on the environment

The waste generated by the gastronomy has a significant impact on the environment. Food waste contributed to the greenhouse gas emissions when they get to landfills and decompose. Packaging waste can get into the environment and lead to the pollution of floors and water. In addition, the production of food and packaging consumes valuable resources and energy.

climate change

Food waste is an important source of methane, a greenhouse gas that is 25 times stronger than carbon dioxide. According to the United Nations' food and agricultural organization (FAO), food waste is responsible for around 8% of global greenhouse gas emissions.

resource consumption

Resources such as water, land and energy are required to produce food and packaging. By reducing waste, it can help reduce this resource consumption.

strategies for avoiding waste

There are various strategies with which the catering industry can reduce their waste. These range from improving warehousing and planning in the kitchen to reducing packaging waste and promoting recycling.

Improvement of warehousing and planning

One of the most effective ways to reduce food waste quantities is to improve warehousing and planning. By tracking restaurants exactly what they have in stock and how much they use of it, they can avoid overall purchases and the associated waste. Technological solutions such as donor software can help.

Reduction of packaging waste

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

Promotion of recycling

Recycling is one of the most important means to reduce waste revenue in the catering trade. By implementing effective recycling programs, restaurants and cafés can help to land less waste on landfills and reuse more materials.

Examples of successful waste avoidance

There are some positive examples of restaurants and cafés that have implemented successful strategies to avoid waste. We are now introducing some of them.

"Silo" in Berlin

Silo is a "zero-satellite" café in Berlin, which buys its food locally and in Bulk to avoid packaging drop. Silo also uses coffee grounds for mushroom breeding and food waste is composted.

"Nolla" in Helsinki

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

conclusion

The catering industry is faced with the challenge of reducing their waste quantities. Nevertheless, there are numerous options and positive examples that the industry can use to make your contribution to avoiding waste. By improved warehousing and planning, more environmentally friendly packaging and promotion of recycling, restaurants and cafés can significantly reduce their ecological footprint.