Tips for reducing food waste in restaurants
Categories: Merchant

Food waste is a global issue that everyone needs to consider. According to the Natural Resources Institute Finland (Luke), approximately 360 million kilograms of edible food are wasted in Finland each year. To tackle food waste, an international goal has been set, and in Finland, the aim is to halve the amount of food waste by the year 2030.
Food waste also presents a moral issue. While millions of kilograms of food waste are produced per capita in Western countries, according to the UN, one in nine people in the world suffers from hunger.
More and more restaurants are becoming aware of food waste, not only in terms of its environmental impact and sustainability but also due to the savings that can result from minimizing waste.
Do you own a restaurant and want to learn more practical tips for reducing food waste? Read more below!
Tips for minimizing food waste
Plan your purchases carefully
Make sure to buy only the ingredients you need to execute your menu and that best meet your customers' demand. It can be tempting to purchase large quantities of ingredients, especially if a supplier offers discounts for larger orders. However, food items can spoil easily and may end up going unused.
To make purchases wisely, it is essential to have a good understanding of your customers' consumption habits – such as their preferred dishes.
Store ingredients correctly
Storing food items in the right place and at the correct temperature is crucial for maintaining their quality and, consequently, preventing waste. Therefore, it is important to ensure that the refrigerator where the food is stored is at the appropriate temperature. Additionally, the type of containers used for storing food also matters.
Utilize the FIFO method
FIFO – First In, First Out – is an inventory management method where the first food items that arrive in storage are used first. To implement this effectively, it's important to place newer products behind older stock. This way, older foods and ingredients are more likely to be used first, preventing spoilage and reducing waste.
Maintain a list of stored ingredients
Having a clear understanding of the products in your inventory is essential for minimizing waste. This requires keeping a detailed list of all stored food items, including their quantities and expiration dates. By doing so, you will always remember what ingredients you have on hand to execute your menu effectively.
Consider the seasonality of ingredients
Seasonal ingredients are often fresher, tastier, and more affordable. Using out-of-season ingredients typically means sourcing them from non-local producers, which can result in longer transportation times to reach your restaurant and customers' plates. Consequently, these ingredients are also more prone to spoilage due to the extended transport duration.
Therefore, it is beneficial to take seasonal variations into account when planning your menu and to focus on ingredients that are in season. This approach is not only more sensible for the planet and your budget but also supports local producers.
Offer take-away options
Do your customers often leave food on their plates at the end of a meal? Is there always leftover food from the lunch buffet? Provide your customers with the option to take home any surplus food! This can be effectively achieved by offering take-away containers or utilizing apps like ResQ Club, where you can sell surplus food to those who want it.
Compost food waste
Instead of throwing organic waste directly into the trash, compost it! By composting, you prevent bio-waste, such as coffee grounds, stale bread, and vegetable peels, from ending up in landfills. The compost produced can be conveniently used for houseplants or vegetable gardens
Donate to food aid
Did you have leftover food from, for example, the lunch buffet? Donate your restaurant's surplus to organizations! Various organizations, such as Hurtsin Apu, the Finnish Red Cross, or Pelastakaa Lapset, provide food assistance to those in need and vulnerable populations. By donating to food aid, you reduce waste, help those suffering from food insecurity, and support charitable activities.
Circulate surplus for employees
Charity organizations may have specific rules or restrictions regarding the food they collect. This means that even after your potential donation, you might still have surplus items, such as soups or salads. Therefore, it’s a good idea to ask your staff if they would be interested in taking food home. Your employees are likely to appreciate this opportunity!
Summary
Reducing food waste is a key aspect of sustainable development – both ecologically and socially. By implementing the practical tips listed in this blog, you not only make your business more responsible but also contribute to reducing inequality.