1. Food Waste Management in Restaurants CAPSULE

2. DO YOU KNOW? 60% of the food thrown in the trash is due to calculation errors. A guest leaves approximately 17% of his/her plate without consuming

3.  Food waste in restaurants: it is the loss of products used in the making of food dishes.  Only products that are directed or planned for human consumption are considered “food waste”, thus excluding those which are not edible (for example: pottery, plastics, etc.) FOOD WASTE Source: Global food losses and food waste, FAO 2011

4. FOOD WASTE ELEMENTS Food Waste Damaged Products Natural Losses Waste

5. …FOOD WASTE AFFECTS US ALL!!!

6. HOW DOES THIS TRANSLATE TO YOUR KITCHEN? By not being concious of our food waste, we are actually working inefficiently. In a nutshell: What ends up in the trash= Wasted money (Without including the negative effects on the environment!)

7. WHAT CAN WE DO TO CONTROL FOOD WASTE DURING THE PRODUCTION PROCESS? Before During After

8. BEFORE DURING AFTER

9. BEFORE TF 1. When buying the weekly inputs we always have to keep in mind “it is better to have more than less”. 2. Refrigerated products can stay open and without labels because we all know which products we use. 3. Keeping food in adequate temperatures makes it possible to keep them fresh for a longer period of time. 4. It is ok to clean and give maintenance to the refrigerators only once a year. 5. In the refrigeration and storage the rule “first in, first out” always has to be applied. Are the following statements ways to reduce the food waste before starting to produce final meals?

10. DURING Are the following statements ways to reduce the food waste during the production of final meals? YesNo 1. Keeping the door open of the refrigerator gives me a better access to the products I need. 2. As long as the products that I am using are fresh, it doesn’t matter what the labels say. 3. Use products that are close to their expiry date. 4. In all kinds of dishes, large food portions is a guarantee for more clients. 5. Having a system to sort out waste, simplifies the measurement of food waste. 6. Keeping the working area clean is a OSH measure and has no direct relationship with food waste reduction.

11. AFTER YesNo 1. When taking an order give the client the option to ask for smaller portions. 2. Registering the less consumed dishes does not contribute to the reduction of food waste. 3. At the end of the day throw out the used oil in the sewage. 4. To sort out and weight the food waste from dishes. 5. To include different options of side dishes on the menu helps the reduction of food waste. Are the following statements ways to reduce the food waste after the production of the final meals?

12. THE RESULTS WE ARE LOOKING FOR… Costs Income +Margin of profit + Working conditions

13. HOW DO WE GET THERE?

14.  Quantity of food wasted during the three stages: before, during and after food production.  Number of dishes made per day.  Frequency: daily measuring. WITH THE HELP OF INDICATORS! 1. Indicator to measure: Waste Waste (g) # of dishes Waste (g) # of dishes Objective: To reduce costs

15.  Total income through sales for a day.  Quantity of clients per day.  Frequency: daily measuring. WE WILL ALSO MEASURE.. 2. Indicator: average bill Sales ($) # of clients Sales ($) # of clients Objective: to increase sales

16. 1.DEFINE ANCHOR POINTS 2.DIVIDE TASKS *To define effectivity points to Food Waste indicator, it must divides the weight of food waste (g) between 100 dishes. But, in the daiy measuring it might divides between the number of dishes the restaurant sold and multiply by 100.

17. FORMS Date__________________ Products QuantityPrice KgPiecesKg Pieces TOTAL $- First Stock:

18. FORM ‘BEFORE’ FORM ‘DURING’ Month: __________________ DateQuantityProductsPrice TOTAL $- List of inputs Date: _____________________ Products Quantity KgPieces List of outputs used per day

19. FORM ‘AFTER’ SUMMARIZED MONTHLY FORM List of daily food waste Final Stock Month: _________________ Week: ___________________ Daykg# of dishes g/ dishes Comments Monday Tuesday Wednesday Thursday Friday Saturday Sunday TOTAL Month: ____________________ ProductsFirst StockInputsOutputsFinal Stock

20. FORM AVERAGE BILL Average Bill Week: _________________ Month: _________________ DaySales $# ClientsAverage Bill Monday Tuesday Wednesday Thursday Friday Saturday Sunday TOTAL $-0

21. EXAMPLE

22. I-SIMAPRO: Points of effectivity 06/dec/13 – 31/dec/13 Register of measurements i-SIMAPRO

24. I-SIMAPRO: Food waste restaurant

25. I-SIMAPRO: Points of effectivity 06/dec/13 – 31/dec/13 Register of measurements i-SIMAPRO

27. I-SIMAPRO: Average Bill