Make the most of food outside home
Surplus food from catering sector kitchens can mean a lot of food is wasted but big financial losses too.
Therefore, whether you are an establishment’s owners or consumers, you can follow some strategies for reducing the amount of food that ends up being thrown away, as leftovers once it has been cooked or because it has gone off before being cooked.
If you are restaurant owners...
- Plan buying food. If you plan well, you can keep wastage to a minimum. Most smaller restaurants buy their food a couple of days a week, though some establishments buy it on a daily basis.
- Control stocks. If you arrange your cold and store rooms properly, putting the items which have been in the fridge the longest or have the nearest use-by date in easy reach, you will make the most of what is available.
- Cook leftovers. Don't throw anything away. You can make the most of all the ingredients left over from the day’s dishes to create new recipes or accompany tomorrow’s dishes.
If you are customers...
- Ask for the ingredients of the dishes. Check what the ingredients are to choose the ones best suited to our tastes.
- Say if we want bread or not. Tell the waiter you don’t want bread if you don’t fancy it with the meal.
- Ask for adjusted portions. Ask for smaller portions for children if the menu doesn’t offer children’s meals.
- Take any food left over with you. Ask the restaurant to bring you the leftover food so you can finish it off the next day.
- Find out about the establishment. Choose establishments that give surplus food away rather than throw it away. Choose environment-friendly establishments that have local suppliers, meet animal well-being criteria, etc.