7 - Waste Management.pdf

SUSTAINABILITY EDUCATION FOR
CULINARY PROFESSIONAL
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PLANET
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Part 7: Waste Management

Waste Happens
• Waste happens whenever people come together –
since the beginning of civilization.
• Archaeological “finds” are often the waste piles
from long ago civilizations.
• Evolution of the landfill:
Foodservice also makes much waste!!
§ Dumps to landfills to material recovery
§ New technology: incineration & other
waste-to-energy
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A Wasteful World
We live in a
disposable society
Where we are making more and
more garbage
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FoodWaste
Food Waste is Costly
According to the Food and Agriculture Organization
of the United Nations (FAO), about one third of
global food production (around 30 to 40%), is lost
or wasted annually.
For foodservice, food waste is costly to the bottom
line. Food that is thrown out is food that was not
sold!
Food Waste Damages the Environment
Most food waste goes to a landfill. Food in a landfill is
deprived of oxygen and then produces methane which 20-
25% more damaging to the environment than carbon
dioxide—thus worsening global warming.
Food waste should be composted or fed to people or
animals depending on the waste.
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KITCHENS Food Waste Reduction
Kitchen Operating
Sectors:
o Purchasing
o Food Prep
o Storage | Equipment
o Menu Planning
REDUCING FOOD
WASTE ISTHE BEST
STARTEGYTOTACKLING
FOODWASTE
Kitchen Food Waste
Sources:
o Spoiled or Excess Food
o Prep Waste
image courtesy of sukkaphap-d.com
WEIGHING ANDTRACKING
FOODWASTE IS AN
ESSENTIAL PIECE OF DATATO
KNOW IFYOUR KITCHEN IS
RUNNING EFFICIENTLY!
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Check out Worldchefs FoodWaste
Challenge for Food Services at
www.feedtheplanet.worldchefs.org/fwc

Back of House (BOH)
Food Waste Reduction
Purchasing potential food waste:
o Inferior food quality.
o Excess quantity purchased.
o Too frequently purchased.
o Quantity | type of food purchased. does
not align with production specs.
Close relationships with purveyors help prevent food waste.
Image courtesy of Restaurant Owner
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Food prep potential food waste:
• Production exceeds orders.
• Unsatisfactory execution.
• Usable food left on prepped produce or protein.
• Food not prepared in accordance with recipe specs.
• Excess food prepped.
• Strong training & mentorship programs prevent food waste
.
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BOH Food Waste Reduction

Storage | equipment potential food waste:
o Food not properly wrapped,
labeled and stored.
o Food “lost” in an untidy walk-in,
reach-in or freezer.
o Equipment breakdown and /or not maintaining appropriate
temperatures.
Strong training & equipment maintenance programs
prevent food waste.
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Menu planning potential food waste:
o Prepared food not sold.
o Leftover food items from
standard recipe prep.
o Aromatics, bones and other
prep by-products items.
Conscious menu planning helps prevent food
waste.
Image courtesy of The Prairie Homestead
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BOH Food Waste
Reduction
Getting started:
• Create baseline of quantity of food waste
generated.
• Determine why | how food waste was
generated – is the waste preventable?
• Identify “easy-win” first steps.
• Develop a staged-in game plan filled
with lots & lots of baby steps.
• Set-up a metrics tracking system to quantify
waste reduction.
Remember to “keep it simple.”
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Check out Worldchefs Food Waste Challenge for Food Services
at www.feedtheplanet.worldchefs.org/fwc

Spent Grease
Used fryer grease is a valuable material with strong market
demand:
• Ingredient in animal feed, cosmetics and other products is
the most common destination for “spent grease.”
• Biofuel production is the preferred destination from a
sustainability standpoint.
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WHAT TO DO WITH FOODWASTE
• Donate for human consumption if possible
• Give as animal food if possible
• Compost which returns nutrients to the earth
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Food Waste For Animal Feed
• Common practice is to feed swine and
cattle spent fruits and vegetables
• Important to feed animals food their
digestive track was designed to consume
• NEVER feed an animal its own DNA
• Many locales have regulations regarding
what | if food waste is permitted as animal
feed
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Composting
Nature’s perfect decomposition/nutrition system:
• Humans can emulate, yet not
duplicate, nature’s perfect system.
• Soil health depends upon nutrition provided by composted
foods.
• Foods to be composted must be free of all contaminants
(stickers, plastic, rubber bands, netting, etc.)
• Foods to be composted must be separated from other
garbage.
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Types Of Composting
• Outdoor, turned windrow composting :
food “turned” to enhance air movement
throughout the pile. Closet to nature.
• Covered and non covered aerated static
pile composting: all-weather technology
that speeds up the composting process,
minimizes odors and increases composting
capacity on a smaller footprint.
• In-vessel composting: speeds up microbe
effectiveness. Still requires further curing
either with vermiculture (worms) or in
windrows
• Anaerobic digesters: microorganisms
break down biodegradable material
without oxygen which makes biogas as an
energy source.
Different locations have different laws for composting
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Non-food Waste: Recycling Instead Of Landfill
Recycling saves critical resources as it
creates a product cycle where resources
are not lost. Instead they are reused.
Just like food, effective recycling requires
separation by variety.
Recycled food containers must be washed
first of all debris.
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Kitchen Non-food Waste
Packaging and Shipping:
Products arrive with a multitude of materials:
• Pallets
• Shrink wrap
• OCC – old corrugated cardboard
• Expanded Polystyrene
• Banding
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Kitchen Non-food Waste
Food Containers
Individual food items are packaged in
different materials:
• Cardboard
• Metal cans
• Plastic & glass containers
• Seals made of various materials
Buying in bulk is good strategy
• Plastic Film
§ Bags for breads, dry goods & single-
serve consumer packaging
§ Shrink wraps or stretch films for
proteins & other items
§ Sealed sleeves for soups, sauces &
other items
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Front Of House Waste
Front-of-the-House (FOH)
Creating a fun, pleasant or themed environment is integral
to the guest experience and generates materials | trash:
• Tablecloths
• Table centerpieces
• Room décor
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Front Of House Non-food Waste
It is always better to wash service ware
than use disposables.
• Serving/eating food generates material/trash, many of which are
single-use items:
– Spent serving pieces
– Disposable service items
• Portion cups
• Plates and bowls
– Condiment packaging
– Napkins
– Beverage
• Pre-packaged
• Cups
• Straws
• Choose re-usable items or single use items that are
compostable.
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Front Of House Waste
Food soiled containers
Food is often delivered to or picked-up by customers and
generates trash via single-serve items:
• To go boxes
• Trays | foil & plastic wrap
to contain food
• Serving utensils
Use compostable containers, provide compost containers
for them, or encourage customers to compost.
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The Business Perspective
Treating valuable material with respect is rewarding, often to the
bottom line:
• Focusing on food waste improves profitability. It is doable in every
kitchen—easy to see and measure.
• Some recycling like oil can add revenue or at least not cost to
remove.
• Sustainability-focused restaurants | food venues attract customers
who demand eco-friendly practices. Can be a point of
differentiation.
• Sustainable practices attract like-minded employees who share
your passion for it.
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THANKYOU
for providing waste management curriculum:
For Iinquiries, contact Holly Elmore at 404-261-4690 or holly@elementalimpact.org
www.elementalimpact.org
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7 - Waste Management.pdf

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