Where large quantities of food are prepared and eaten daily, opportunities for waste abound. While customers have little control over certain wasteful industry practices, there are some parts of eating out where diners like us have a say in whether food gets wasted or not.
ORDERING TOO MUCH
Over-ordering is common. Maybe a host wants to make a display of generosity. Or a diner over-estimates his/her own appetite. Perhaps patrons aren’t aware of just how big portions might be. Either way, food left on the table is swept in the bin.
Places like buffets and bakeries tend to keep their food displays full because it’s more visually appealing - even though some of that food will be discarded uneaten. But with a little creativity, safely stored extras can be donated to those in need.
Excess ingredients can also be repurposed for upcoming meals. For example unserved, safely stored meat from a lunch buffet can be used in a dinner dish.
WASTEFUL INDUSTRY NORMS
It’s a well-believed fallacy in the food service industry that a certain amount of waste is just the cost of doing business. But research has shown that for every $1 invested in reducing food waste, caterers will save $7. Clearly, there is a business case for tracking, measuring and optimizing processes to minimize food waste - and maximize profits.
Just like in homes, chefs may manage their fridge contents poorly; or over-purchase ingredients when there’s a deal that’s too good to miss. This can lead to ingredients going to waste before they’re even used.