Waste Management

Why Waste Management Matters

• Environmental Impact: Food waste accounts for 8% of global greenhouse gas emissions (FAO).
• Economic Loss: Restaurants lose $162 billion annually to food waste (NRDC).
• Legal Compliance: Many regions mandate commercial food waste recycling (e.g., EU, California).

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Core Principles of Waste Management

1. Reduce: Prevent waste at the source.
2. Reuse: Repurpose ingredients or materials.
3. Recycle/Compost: Divert waste from landfills.

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Waste Management by Setting

A. Home Kitchens

Common Waste Sources:

• Spoiled produce, leftovers, packaging.
• Best Practices:

1. Reduce:
   • Plan meals and shop with a list.
   • Use FIFO (First In, First Out) for pantry/fridge items.
2. Reuse:
   • Repurpose scraps (e.g., veggie peels → broth, stale bread → croutons).
   • Store leftovers in reusable containers.
3. Recycle/Compost:
   • Compost food scraps or use a municipal green bin.
   • Recycle glass, metal, and plastic (check local guidelines).

Tools:

• Apps like Too Good To Go (rescue surplus food) or Olio (share leftovers).

B. Restaurants

Common Waste Sources:

• Overproduction, plate waste, packaging, grease.
• Best Practices:

1. Reduce:
   • Track waste with a waste audit to identify patterns.
   • Use inventory software (e.g., ChefHero) to avoid overordering.
2. Reuse:
   • Donate surplus food via Food Donation Connection or 412 Food Rescue.
   • Offer “ugly” produce in soups or specials.
3. Recycle/Compost:
   • Partner with composting services (e.g., CompostNow).
   • Recycle cooking oil into biodiesel.

Case Study:

• A café reduced waste by 30% using smaller plates and training staff to ask, “Would you like a box?”

C. Catering & Events

Common Waste Sources:

• Buffet leftovers, single-use serveware, packaging.
• Best Practices:

1. Reduce:
   • Use RSVPs to plan portions accurately.
   • Offer “half-portions” or smaller serving spoons at buffets.
2. Reuse:
   • Rent reusable dishware or use biodegradable options.
   • Donate untouched food to shelters (ensure food safety compliance).
3. Recycle/Compost:
   • Provide labeled bins for guests (e.g., compost, recycling, landfill).
   • Use compostable liners for waste containers.

Example:

• A wedding caterer partnered with a local farm to compost food scraps and floral arrangements.

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Comparison of Strategies

Strategy

Home

Restaurant

Catering

• Reduce
  • Home: Meal Planning
  • Restaurant: Waste audits
  • Catering: RSVP-based portioning

• Reuse
  • Home: Leftover remix recipes
  • Restaurant: Food donation programs
  • Catering: Reusable Serveware

• Recycle/Compost
  • Home: Backyard composting
  • Restaurant: Grease recycling
  • Catering: On-site compost bins

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Common Mistakes & Fixes

• Mistake: Overfilling buffet platters
  • Solution: Refresh dishes in small batches.

• Mistake: No compost plan
  • Solution: Partner with local compost services.

• Mistake: Ignoring food donation laws
  • Solution: Learn the Bill Emerson Act (U.S.).
  • https://en.wikipedia.org/wiki/Bill_Emerson_Good_Samaritan_Act_of_1996

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Tools & Resources

• Composting Guides: EPA’s Composting at Home.
• Apps:
  • Leanpath (restaurant waste tracking).
  • ShareWaste (connect with local composters).
• Certifications: TRUE Zero Waste (for businesses).

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Action Steps

• Home: Start a compost bin or join a community program.
• Restaurant: Conduct a weekly waste audit.
• Catering: Switch to compostable serveware for events.

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Resources:

• EPA Food Recovery Hierarchy
• World Wildlife Fund: Food Waste
• Zero Waste International Alliance

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