The document discusses the issue of food waste, particularly in restaurants and hotels. It states that approximately 1.3 billion tons of food is wasted globally each year, equivalent to 30% of total food production. The hospitality industry accounts for a large portion of this waste. Common causes of food waste in restaurants include overbuying, overproduction, and spoilage. The document provides suggestions for restaurants and chefs to reduce food waste, such as conducting waste audits, asking customers if they want leftovers, more precise inventory tracking, and donating or composting excess food.

2. “Throwing away food is like stealing from the table of those who are poor and hungry”

3.  Food waste is food that is wasted, lost or uneaten.
 An estimated 1.3 billion tones of food is lost or
wasted or roughly 30 percent of global production.
 That means that approximately 3.6 million tones of
food are being thrown away each day.
 The hospitality industry playing a big role in this
issue. The U.S. restaurant sector generates 11.4
million tons of food waste annually
(Sean Lim, 2019)

4.  Common causes of food waste in restaurants include:
 Overbuying
 Overproduction
 Over-ordering
 Spoilage
 Certain preparation techniques can also produce unnecessary waste.
When it comes to food preparation, trimmings, For One Fine-Dining
Chef, Creates large amount of Food Waste. With every meal serve
waste is created.
(Holly Tuppen, 2014)

5.  Food is money - and it is being flushed down the
drain.
 Reducing food waste is environmentally important.
 842 million people in the world do not have enough
to eat.
 It can also have a negative effect on your business.
As recycling is expensive for restaurants
THE COMPOSITION OF FOOD WASTE IN UK
RESTAURANTS
(Erich Lawson, 2018 )

6.  By Restaurants:
 Create a Responsible Team For Managing Restaurant
Waste.
 Conduct a Waste Audit and identify the sources of
these waste.
 Restaurants created inventories of their food waste,
so they could track which foods typically didn't get
used.
 Ask if customer want to take leftovers home. In case
of over preparation of food it can be donated by
restaurants. (Holly Tuppen, 2014)

7.  By Chef:
 Chef can avoid things like batch cooking for some
meals.
 Chefs found creative ways to turn food leftover food into
new dishes.
 By paying attention before throwing food away, chef can
check if it is possible to extend food’s life span.
 Food waste can be composted and restaurant can make
profit by selling it.
(Victoria Burrows 2018)

8.  By Erich Lawson (September 11, 2018) - Ways to Reduce and Manage Food Waste in Hotels
Available at: https://lodgingmagazine.com/five-ways-reduce-manage-food-waste-hotels/
 By Sean Lim (February 18, 2019 )- Wasted food in Singapore
Available at: https://www.businessinsider.sg/85-of-singapore-residents-eat-out-every-week-and-rice-and-
noodles-are-the-most-commonly-wasted-food-items-while-doing-so-nea-says/
 By Holly Tuppen (September 2, 2014 ) - Reducing and Managing Food Waste in Hotels
Available at: https://www.greenhotelier.org/know-how-guides/reducing-and-managing-food-waste-in-
hotels/
 By Victoria Burrows (5 Jan, 2018) - Famous chefs put food waste into good use
Available at: https://www.scmp.com/magazines/style/travel-food/article/2126873/famous-chefs-put-
food-waste-good-use

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