Managing Food Waste Back of House
Gain your employees’ support by encouraging the team to work together to help deliver savings for your business. Set goals, explain the benefits, share the successes and let staff have some ownership.
A purchasing table can help keep track of purchases and tailor stock orders to the menu, in order to help purchase only what is needed.
Plan menus with food waste prevention in mind, make the most of ingredients by using the same ones in more than one dish, and use frozen, dried, bottled or tinned products as well as fresh ones.
Organise storage shelf plans. Developing a clear labelling system will help to monitor use-by dates to ensure food isn’t wasted.
You may find the Unilever United Against Waste Toolkit (http://www.resourceefficientscotland.com/CaseStudy/Unilever_Food_Service) a source of inspiration.
Watch this Love Food Hate Waste video of what diners say about the food they waste when they are eating out.
Visit www.resourceefficientscotland.com/staff-engagement-toolkit for a free staff engagement tool kit and ideas on how to train staff.
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