is the Future Sustainable Foodservice
The United States alone generates up to 33 billion pounds of food and product waste a year. In addition, other institutions such as schools and hospitals add another 11 billion pounds a year. Nearly 10% of all food purchased by restaurants is thrown away the ocean, reducing the amount of waste is crucial. Even though restaurants and hospitality services produce tons of waste each year, there are ways to implement eco-friendly strategies that contribute to environmental sustainability.
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The simplest way to minimize food waste is to monitor inventory. By monitoring your stock and how much is being used, you can be better prepared for future orders and plan ways to use the leftover products before they spoil. The best way to control stock is to use the first in, first out method.
The most simple way to make to minimize food waste is to monitor inventory. By monitoring your stock and how much is being used, you can be better prepared for future orders and plan ways to use the leftover products before they spoil. The best way to control 40% of America’s food goes to waste every year. 1 40% 1
million face hunger in the United States Every year, the average restaurant throws out approximately 100,000 pounds of excess food billion meals are thrown away each year in the U.S. alone
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What We Can Do
Minimize Food Waste Stay on top of current stock and future orders.
Sustainable Foodservice is the Future
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Compost Spoiled Products
Nearly $408 billion worth of the United State’s food supply goes wasted every year 125 to 160 billion pounds of food is wasted every year, much of which is perfectly edible 58% of consumers highly consider sustainability when making a purchase at a foodservice establishment Utilize sustainably made menus and other items Going Green + Compost excess food that can’t be donated Donate excess food to the local community
According to the Green Restaurant Association, the average restaurant wastes approximately 100,000 pounds of excess food every year. Extra food that would typically be thrown in the trash can be used to help someone in need. In fact, the 1996 Bill Emerson Good Samaritan Food Donation Act protects restaurants from liability in the case of illness caused by donated food, therefore, restaurants have all the more reason to reach out to donate to their local community. If you are not planning on using a product or know that it will not be used before it spoils, extra food products can be donated to the homeless, charities, or people who need it. Not only can donating excess food help people in need, it can lower the amount of waste restaurants are needlessly dumping into the environment.
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Donate Excess
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In 2018, the EPA reported that only 4.1% of excess food was being composted. One of the most ‘green’ or environmentally friendly ways to reduce the amount of food waste is to compost any food or products that are not used. This compost will not only allow you to put spoiled food to use, but it will also allow food to be grown in-house through the compost system.
There are several ways to engineer your menu to both serve your customers better and reduce waste. One of the This way, customers aren’t forced to order large portion sizes that they may never eat. Permitting the option to split entrées or sides is also a good option for those trying to keep smaller portion sizes. Furthermore, restaurants can customize their meal, such as always having the option of choosing their own side dish. To go the extra mile, restaurants can ask if customers want half of their meal to go or even include re-heating instructions on their recyclable carryout containers. Sustainable Practice Ultimately Boosts Business
In many ways, the COVID-19 pandemic thrusted many foodservice establishments to focus on only the basics and what was required to survive. Now that restrictions are lifting, foodservice providers can return to providing not only an incredible customer experience, but also rework their business model to include sustainable practices. With more than 4 out of 5 consumers expecting hospitality services to value sustainability, reworking the menu and related business practices could help bring in loyal customers who are dedicated not only to your services, but also to your mission. Customers look for values that align with their own, therefore practicing sustainability can go a long way for those who are committed to the cause. Minimizing waste, increasing the bottom-line, business in the long run all while saving the environment along the way.
ResidentialRestaurants33%44% Grocery IndustrialInstitutional11%Stores10%2%Largest Sources of Food Waste 3 Text 4
A Flexible Menu
3 of consumers hold the expectation that hospitality services should practice sustainability83%
About Us Bindi USA is a manufacturer and distributor of quality desserts. For over 75 years, we have served the most renowned and discerning restaurateurs in the United States, Italy, and around the world. The Bindi team has built an organization with extensive knowledge of development, production, distribution, sales and marketing for the entire food service sector. Interested in more? Follow us on LinkedIn for industry news, company updates, and more valuable content . Download Ebook Download Ebook 4
