美国环保局食物恢复层次结构中源减少prioritie的顶部s as a strategy to reduce wasted food. Businesses should consider how each strategy on the EPA hierarchy can contribute to a comprehensive food waste reduction plan. While this guidance focused on preventing food waste, other RecyclingWorks guidance addressesfood donationsource separation用于堆肥,无厌氧消化或动物饲料的食品材料。

为什么我的业务应该减少食物垃圾?188金宝搏体育下载
Waste Tracking
Meal Planning
食品采购和采购
Reduction Strategies
Back of House
房子前方
Designing Dining Areas to Reduce Wasted Food
Surplus Food After Source Reduction

为什么我的业务应该减少食物垃圾?188金宝搏体育下载

According toReFED,美国的每年企业在美国抛弃2500万吨食物,花费大约570亿美元的成长,加工,运输和处理从未消耗的食物。在马萨诸塞州,食物垃圾是垃圾中最大的188金宝搏体育下载材料。减少浪费的食物可以对商业底线,员工和客户满意度以及环境具有有益的影响。

从食品服务操作中减少浪费的食物的体积降低了运营的总成本并提高了效率。预防是最具成本效益的食物回收策略,因为在采用源减少策略时,废物拖拉和食品采购成本都会显着降低。美国环保局188金宝搏体育下载食品废物管理成本计算器can be used to compare costs of different food recovery strategies. This calculator also describes the environmental impacts of food recovery, including an estimate for the impact on greenhouse gas emissions from reducing food waste.

根据这一点Food Waste Reduction Alliance那25% – 40% of food grown, processed, and transported in the US will never be consumed. Reducing food waste is important as it keeps food out of landfills, reduces emissions of methane, and has other environmental impacts. Natural resources, such as water, soil, and energy are required to grow and transport food, which are conserved when food is not wasted.

Waste Tracking

Tracking wasted food is a great first step to start or expand a source reduction program. Collecting wasted food separately from other waste highlights the type and volume of foods that are being wasted. Data from food waste audits can then be used to develop reduction strategies. There are several ways to track wasted food: pen and paper, spreadsheets, and comprehensive wasted food tracking systems. TheEPA食188金宝搏体育下载物垃圾日志是食物废物跟踪系统的一个例子。188金宝搏体育下载为您的业务产生多少垃圾,开发基线很重要。188金宝搏体育下载RecyclingWorks从公布的报告和研究中编制行业数据,以发展188金宝搏体育下载食物废物估算指南这可以用作具有很少没有当前食物废物转移计划的设施的指导。188金宝搏体育下载有公司提供废物跟踪系统,如leppath.phob., 和Winnow解决方案那which assist in tracking wasted food. Tracking generally includes quantifying wasted food by weight, and tracking the amount disposed of during service. Here are two examples of higher education institutions reducing food waste through tracking:

  • The RecyclingWorksUniversity of Massachusetts at Amherst案例研究描述了大学如何在食品恢复层次结构上使用策略,包括使用lexpath的废物跟踪。
  • The 2018 EPA Webinar,预防食物垃圾上游188金宝搏体育下载featured Boston College Dining, which has implemented a number of food waste prevention strategies, including tracking their food waste using Leanpath. At that time, Boston College Dining reported more than $500,000 in savings and nearly 200,000 tons of food diverted from disposal since incorporating Leanpath. This equates to a 60% reduction in monthly food waste when compared to their pre-program baseline.

Meal Planning

最具成本效益和最有效的方法之一to reduce the volume of wasted food is to utilize meal planning strategies. Accurate meal planning minimizes waste by reducing overproduction. Tools that can be used for meal planning include production sheets and menu planning software. Production sheets are used to compare the number of meals prepared and served to the number of uneaten meals. A cycle menu can be used to organize ordering and purchasing. Cycle menu planning means that menus are repeated in the same order on a rotated basis, usually 2, 3, or 4 weeks. Commercial software such asCboard.菜单管理assist with menu planning and recipe scaling toincrease food ordering accuracy.

供应的食物应该具有良好的“品味个人资料”和高人普及指数,这意味着食物吸引人,并且吃饭的人们正在接受所使用的食谱。在餐饮选择有限的环境中,烹饪吸引消费者的食物可以减少未吃的食物量。在客户可以尝试新食谱并提供评论和反馈,将测试厨房纳入餐饮业务是有帮助的。

特别活动和catering events can be challenging when it comes to food purchasing and meal planning. Tracking attendance and using data from past events can help determine how much food to order. Refer to the reduction strategies section for ways to reduce wasted food during events.

食品采购和采购

食品采购代理有一个巨大的机会,可以减少组织内的浪费食物。通过将购买历史与膳食消费历史进行比较,购买代理通常可以通过未订购来减少浪费的食物。实施废物跟踪策略时,可以识别通常浪费的食物,可以采取步骤来调整未来订单并减少浪费。确保食物具有高质量,并且具有长架也会减少浪费。采取以下步骤以确保购买适量的食物:

  • 为您的需求购买正确的食物。
  • 根据客户购买模式调整库存订单。
  • 仔细检查食物,以获得质量和新鲜度。
  • 如果质量不符合预期,请与食品供应商沟通。
  • 与食品供应商聘请有关您的目标,以减少浪费的食物。
  • Ensure food is transported in containers that prolong shelf-life and freshness.

Reduction Strategies

食品服务人员应实施预先消费者的“楼层”和消费者的“房屋前面”策略,以防止浪费食物。这些策略中的许多策略都很简单,成本效益,提供巨大的环境和社会效益。

Back of House

有许多预防策略可用于减少浪费的食物,然后才能到达客户的盘子。鼓励创造力和创新方法来减少浪费的食物!

食品储存和库存

  • 确保正确处理和储存食物以防止损坏和破坏。
  • 融入干储存,熟食,生产,海鲜,乳制品和烘焙食品的首先,先进的储存和旋转系统。
  • Clearly mark priority items for utilization with “use-first” labels.
  • 确保使用描述性语言来标记所有准备的食物,而不是仅仅是约会。(使用,冻结等)
  • Avoid inventory shrinkage by taking frequent physical inventory, and comparing it to what should be on hand based on sales and usage.
  • Maintain refrigeration and freezers by performing routine maintenance to avoid catastrophic down time and potential food loss from inadequate temperature control.

Preparation

A UMass Amherst chef practices source reduction techniques
  • 使用根到茎烹饪(使用整个蔬菜)以及尾部烹饪(使用整个动物)以减少食物残渣,并制作健康和美味的股票和汤。
  • Cut food uniformly for evenly cooked and aesthetically pleasing dishes.
  • 可恢复对客户不吸引客户的剩余食物或食品(覆盖香蕉,伤痕累累的水果,陈旧面包),以创造新的饭菜。这减少了浪费并提高了企业可能从已经购买的库存销售收入的可能性。
    • 南端波士顿餐厅岸边和无关系share ingredients to minimize food waste。例如,没有任何关系可以节省其剩余的寿司米,以便在岸边休假的脆米饭沙拉中使用。
    • The Hotel Kitchen Toolkit for Preventing Food Waste includes a number of resources that are also relevant for other business types such as a样本废物减少菜单和an成分产量热图to help identify ingredients that may be easily repurposed.
  • Avoid using garnishes that do not get eaten.

Cooking and Serving Methods

  • Practice batch or just-in-time cooking. This method of preparing food in small batches throughout mealtimes improves food quality and prevents waste by limiting overproduction. On demand cooking is pre-ordered and portioned dishes that are often purchased. Customers are more likely to eat what they have purchased.
  • 提供不同的服务尺寸选项,或预先镀和分配的餐点或甜点,以规范食品客户的含量。制作适当的部分而不是超级化。

特殊活动/餐饮餐

  • 在活动前与供应商188金宝搏体育下载讨论食物废物预防努力,并通过烹饪员工沟通最后一刻变化。
  • 供应商的源食物限制浪费。
  • 确保合同包括食物废物减少和食品回收策略,以及固体废188金宝搏体育下载物减少和再循环。
  • Require frequent updated headcounts prior to the event, and day of event.
  • Hold post-event meetings to discuss successes and areas of improvement.

房子训练

UMass Amherst kitchen staff are trained on proper preparation practices to limit waste

Kitchen managers should communicate regularly with staff to ensure successful food waste reduction programs. It is important that staff understand all aspects of the food waste reduction plan. Some businesses identify an individual at each of their locations as a ‘food waste champion,’ who helps motivate their coworkers to engage in the program. Staff should know why the plan is in place, the benefits of the plan, and steps involved in implementation. This includes properly educating new hires, conducting frequent refresher trainings, management guidance, peer learning opportunities, and providing one-on-one trainings, as needed. Strategically place educational signage in prep areas, walk-in refrigerators and freezers, and other appropriate areas to increase awareness.

厨师应妥善培训,用于限制食物垃圾的食物制备实践。188金宝搏体育下载良好的刀技能可以显着减少浪费的食物量。教育烹饪员工以适当的刀技能,以确保产品的最佳产量。均匀切割食物均匀烹饪,这增加了味道型材;美学上令人愉悦的食物更有可能被吃掉。充分准备的食物可防止过量修剪浪费,未曝光的食物和财务流失。适当和一致的部分也有助于膳食规划和采购。

房子前方Reduction Strategies

There are many prevention strategies that can be used to reduce food waste in dining areas, including waste tracking, food presentation, scheduling, and education:

Umass Amherst学生填充板在他们的托盘用餐大厅
  • Include front-of-house food waste in any waste tracking or audit. Observe which items are not getting eaten.
  • In buffet and self-serve settings, encourage customers to take only what they will eat:
    • 包含托盘用餐和/或较小的板块,以限制食物的数量。
    • Avoid refreshing chafing dishes. Instead, transfer food into smaller dishes, and use upside down trays or other items to fill empty space, to make the buffet look full and inviting.
  • Orient pastry and cookie trays horizontally in display cases to make the case appear full.
  • 考虑味道站,将消费者引入小叮当的较小物品。
  • Schedule mealtimes to align with customer needs.
  • 战略教育标识和/或挖掘的地方ital screens around dining areas to increase awareness of wasted food. These could include data about the amount of food wasted as well as associated costs, environmental, and social costs. Help connect people to their food by providing information on the farms it came from, or what happens to the food they do not consume.

Front-of-house staff can observe first-hand how customers waste food. Work with staff to develop creative solutions to prevent food from going to disposal.

Designing Dining Areas to Reduce Wasted Food

新改造的汉普郡用餐公共场合被设计为可持续的用餐运营

在布置用餐区时制造的设计决策产生了食物垃圾。188金宝搏体育下载由于餐点可以忙碌和拥挤,因此应该设置自助餐厅以在高峰期饮食时间内的客户数量。当客户必须等待长线时,他们可能需要更多的食物来避免秒表秒。建立餐饮和服务区域,以尽量减少等待。例如,考虑具有多个服务站而不是单个自助式线路。

Successful source reduction plans typically take time and go through many changes and evolutions. In the beginning, it can be helpful to start small and incorporate achievable goals. Celebrating small successes encourages staff participation and improves morale. Explain “the why” and obtain buy-in from chefs and front-line kitchen workers. Make food waste tracking a positive activity. Set goals for reduction, track and measure progress, empower kitchen staff, and reward good performance.

Surplus Food After Source Reduction

通常不可能消除来自食品服务操作的所有剩余食物,但这并不意味着额外的食物应该被抛弃。食物可以与员工一起送回家,或者您的组织可以与食品捐赠组织合作,以确保重新分配剩余食物。查看回收作品'Food Donation Guidance有关建立食品捐赠计划的更多信息。

Some organic waste, such as food scraps, dropped food, and soiled paper, is inevitable. Setting up an organic waste diversion program to complement source reduction and food donation strategies can further reduce your organization’s environmental impact. See theRecyclingWorks Source Separation Guidancefor information on collecting food waste for composting, anaerobic digestion, or animal feed.

Resources

Tools

EPA Reducing Food Waste Page
EPA Food Waste Cost Savings Calculator
EPA Food Loss Prevention Options for Grade Schools, Manufacturers, Restaurants, Universities and Grocery Stores
EPA Guide to Conducting and Analyzing a Food Waste Assessment
FDA冰箱和冰柜存储图表

Guidance Documents and Videos

Food Waste Reduction Alliance
leppath.Stay Ahead of Food Loss(video)
New Venture FundREDUCING FOOD WASTE by Changing the Way Consumers Interact with Food
SPOILER ALERT.Using Data to Reduce Food Waste
National Restaurant Association ConServe Program
National Restaurant Association ConServe减少餐厅的废物:用适当的油炸烹饪技术延长油生物(video)
Hotel Kitchen Toolkit
University of Massachusetts Amherst’s Making Local, Healthy, Sustainable Delicious; The How-To Guide for Foodservice Operators

Recyclingworks博客

Fighting Food Waste is a Win-Win Choice for Restaurants
Boston Restaurants Address Waste Across the Hierarchy
预防食物垃圾上游188金宝搏体育下载– EPA Webinar Highlights Source Reduction

Waste Tracking Systems

leppath.
phob.
Winnow解决方案

关于这个文件

马萨诸塞州的回收作品为机构食品服务运营的食物垃圾来源减少了最佳管理实践。188金宝搏体育下载2017年春天,MassDep调查了24所大学的源减少计划,并与23所学校进行后续访谈。2017年后,Recyclingworks扩大了采访,包括来自医院,企业自助商和其他食品服务运营的利益攸关方,以及废物跟踪服务的提供者。利益攸关方对减少浪费食物的策略进行了面谈。RecyclingWorks在2017年废水秋季论坛(2017年11月1日)和MassDep Organics小组委员会(2017年12月7日)召开了两个利益相关方讨论。从访谈和利益相关方会议获得的信息用于创建本指导文件,以便在机构食品服务运营中减少食物垃圾。188金宝搏体育下载

For recycling assistance, or to provide feedback about these guidelines, please contact RecyclingWorks at (888) 254-5525 orinfo@www.nbzhhmjg.com

Page last modified September 1, 2020