My mother would have hated this
Many of our grandparents grew up during The War when resources – especially food – was scarce. Our parents had it easier in some ways, but even now the feeling that you should clear your plate and save leftovers persists. So why then is food waste such a huge issue in the hospitality industry?
Of the food brought into kitchens it is estimated that 25% of it is thrown away as waste. Through the door, around 350 grams of every meal served ends up in the bin. The amount thrown away is not unrelated to the price point of the hotel. Budget offerings such as Ibis throw away around 17 tonnes of food a year – at the other end of the scale, with more lavish hospitality, luxury hotels are tossing almost 47 tonnes of food.
It could be worse…or could it?
And where the hospitality includes a choice of food and drink outlets the food waste footprint could be even higher. Overproduction is a key factor – where food is served in a buffet the trays need to look full but, as some dishes cannot be kept for more than a few hours on hygiene grounds, it means much is sent to the bin, uneaten.
One way to reduce the amount of food thrown out, but retain the buffet style of service, is to cook to order at “stations”. Monitoring of leftovers can also help a hotel gauge demand and predict how much to prepare. The Grand Hyatt Singapore reports savings of around S$100,000 per year with these strategies. Would this be something your business could adopt?
If you’re ready to take the next step in exploring the potential for your business? Then contact me and we can talk.
Paul Strachan M. 07793 447961 T. 01307 460667 E. firstname.lastname@example.org