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When it comes to reducing food waste, it is important to measure the volume of waste, closely monitortheresultsand change the operations accordingly. Activemotivationand guidance of personnel and customers help establish a declining waste curve.
Reducing food waste in food services In Finland, a total of 78 million kilograms (14 kg/person) of food waste is estimated to be generated annually in food services, of which a total of 61 million kilograms (11 kg/person) is originally edible. services generate relatively high volumes of food waste per amount of • Food prepared food – approximately 16%. edible food waste consists mainly of serving waste (9%) and customers’ • Originally leftovers (5%). In addition, 1.5% of food waste is generated in the preparation of food.
measurement and recording of information is the only way to determine • Regular the origins of and underlying reasons for food waste and to verify the effectiveness of reduction measures.
services differ a lot from each other in terms of their operations and • Food business models, so the reduction of waste must also be tailored to suit each company’s needs.
Reduction measures relate to service management, anticipating • the number of customers, menu planning, and work practices. The real challenge is to estimate the number of customer and prepare the right amount of food. • CircBrief Reducing waste in food services • 2021 • • CircBrief – best practices– of circular food economy • Julkaisukuukausi