Food waste is a problem that affects society as a whole but the restaurant sector in particular. The FAO (Food and Agriculture Organization) estimates that 1,300 tonnes of food are wasted annually on a global scale, which means that a third of the food produced is lost or perishes. 

The reduction of food waste is a subject that is gaining more and more traction, with prominent representatives like Joan Roca and Elena Arzak. In a restaurant this would imply a considerable improvement in the profitability of the business, in addition to contributing to the sustainability of the planet. Below we provide some tips on how to reduce waste in your restaurant:

  • Stock planning and control: to avoid waste, orders should be made according to the volume of customers the establishment receives, and you need to know exactly what food you have in stock. To make this easier, we recommend having a detailed list of all the products available and the expiry date of these. This stock control can be done on a computer using a spreadsheet and CRM database management programmes.
  • Optimum storage of products: another essential point is guaranteeing good preservation and storage of the food. We recommend opting for products packaged in small quantities to avoid having products open for too long. You need to facilitate stock rotation, using techniques like freezing and vacuum packaging, and respect the cold chain of the products.
  • Adaptation to the customer: it is very useful to identify the food diners don't tend to finish to thus reduce the ingredients that end up being thrown away. For example, if you notice that most customers don't finish the olives served as a starter, you can reduce the amount.
  • Recycling and reuse of food: and finally, you can offer to let customers take home any food that is not consumed. This is worthwhile, as take-awaypackaging can be personalised to reinforce the presence of your brand. Finally, products can also be donated to charity organisations and food banks.