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Tackling Food Waste: A Savvy Strategy for Food Service Success

Today, we’re diving into a topic that’s close to our hearts at Mar Pacific Food Services—managing food waste. It’s not just about being eco-friendly; it’s also about smart business. Reducing food waste in your cafe or restaurant can save money, streamline operations, and boost your reputation. Let’s explore how tackling this issue can make a big difference

Why Should Cafes and Restaurants Care About Food Waste?

Every dish that goes unserved or ingredient that spoils is more than just wasted food—it’s wasted money. The Food and Agriculture Organization (FAO) tells us that a whopping one-third of all food globally is lost or thrown away, which is a hit to the global economy of around $1 trillion every year (FAO, 2019). When we think about the energy, labor, and love that goes into preparing each meal, it’s clear that minimizing waste isn’t just good sense—it’s a must.

The Supply Chain Shuffle

It’s not only about what happens in the kitchen. The entire journey of food from farm to table needs to be efficient to avoid waste. Missteps in ordering, storing, or transporting food can lead to significant losses. But here’s some food for thought: the Natural Resources Defense Council (NRDC) notes that improving supply chain practices can cut food waste by up to 30% [NRDC, 2017]. Smoother operations mean fresher food on the plate and less waste in the bin.

Smarter Operations, Bigger Savings

By tackling food waste, cafes and restaurants can enjoy cleaner, leaner operations. Simple changes like adjusting portion sizes, bettering storage techniques, or training staff on sustainability can lead to substantial savings. A report by Champions 12.3 highlighted an eye-opening ratio: every dollar invested in reducing food waste nets about $7 in saved operating costs [Champions 12.3, 2019]. That’s a win for the wallet and the planet!

How to Cut Down on Food Waste

Here are some practical tips for any food service business looking to tackle this issue head-on:

  1. Better Inventory Management: Keep a tight ship with your stock. Modern inventory systems can help you order just what you need and use it before it expires.
  2. Perfecting Portions: If certain dishes are consistently coming back half-eaten, it might be time to rethink how much is served.
  3. Empower Your Team: Knowledge is power. Train your staff on the importance of reducing waste and how they can help achieve that goal every day.
  4. Donate the Extras: Build relationships with local charities to donate food that’s unsold but still perfectly good to eat. It’s a great way to give back and reduce waste.
  5. Embrace Tech: Tools like AI can help predict how much food you’ll need more accurately, making over-ordering a thing of the past.

In Conclusion

For us at Mar Pacific Food Services, reducing food waste is more than a policy—it’s a passion. It’s about efficiency, community, and caring for our planet. We encourage all businesses in the food service industry to look at food waste reduction not just as a duty but as an opportunity to shine. Together, let’s make the food service industry a leader in sustainability and smart business practices.

Remember, every small step towards reducing food waste can lead to great strides in your business’s success and sustainability. Let’s chop, cook, and conquer waste together!

From Kitchen to Community: Save Food, Save Money, Save the Planet!

Find out how here.