美国环保局Food Recovery Hierarchy作为减少浪费食物的策略,在其优先事项的顶部排名源减少。企业应考虑对EPA等级的每种策略如何促进综合食品废物减少计划。万博下载客户端虽然这一指导集中在防止食物废物,其他回收作品指导地址万博下载客户端食物捐赠and来源分离of food material for composting, anaerobic digestion or animal feed.

Why should my business reduce food waste?
废物跟踪
膳食计划
食品采购和采购
减少策略
房子的后面
Front of House
Designing Dining Areas to Reduce Wasted Food
Surplus Food After Source Reduction

Why should my business reduce food waste?

根据归档,美国的每年企业在美国抛弃2500万吨食物,花费大约570亿美元的成长,加工,运输和处理从未消耗的食物。在马萨诸塞州,食物垃圾是垃圾中最大的万博下载客户端材料。Reducing wasted food can have beneficial impacts on a business’ bottom line, employee and customer satisfaction, and the environment.

Decreasing the volume of wasted food from foodservice operations reduces the overall cost of operations and increases efficiency. Prevention is the most cost-effective food recovery strategy, since both waste hauling and food purchasing costs can significantly decrease when source reduction strategies are employed. The US EPA’s万博下载客户端食物浪费Management Cost Calculator可用于比较不同食品回收策略的成本。该计算器还描述了食物回收的环境影响,包括对减少食物垃圾影响的温室气体排放的影响估算。万博下载客户端

根据the万博下载客户端食物浪费Reduction Alliance,25% - 40%的食物生长,加工,并在美国运输将永远不会被消耗。减少食物垃圾很重要万博下载客户端,因为它使食物远离垃圾填埋场,减少了甲烷的排放,并具有其他环境影响。当食物不会浪费时,需要水,土壤和能量等自然资源,例如水,土壤和能量,这些资源是生长和运输食物。

废物跟踪

跟踪浪费的食物是启动或扩展源减少计划的一步。与其他废物分开收集浪费的食物突出了正在浪费的食物的类型和体积。食物废物审计的数据可万博下载客户端以用于开发减少策略。有几种方法可以跟踪浪费的食物:笔和纸,电子表格和全面的浪费食物跟踪系统。这EPA食万博下载客户端物垃圾日志是食物废物跟踪系统的一个例子。万博下载客户端为您的业务产生多少垃圾,开发基线很重要。万博下载客户端RecyclingWorks从公布的报告和研究中编制行业数据,以发展万博下载客户端食物浪费Estimation Guide这可以用作具有很少没有当前食物废物转移计划的设施的指导。万博下载客户端有公司提供废物跟踪系统,如LeanpathPhood那andWinnow解决方案那which assist in tracking wasted food. Tracking generally includes quantifying wasted food by weight, and tracking the amount disposed of during service. Here are two examples of higher education institutions reducing food waste through tracking:

  • 这RecyclingWorks马萨诸塞大学阿默斯特case study describes how the university uses strategies across the food recovery hierarchy, including waste tracking using Leanpath.
  • 2018年环保局,预防食物垃圾上游万博下载客户端featured Boston College Dining, which has implemented a number of food waste prevention strategies, including tracking their food waste using Leanpath. At that time, Boston College Dining reported more than $500,000 in savings and nearly 200,000 tons of food diverted from disposal since incorporating Leanpath. This equates to a 60% reduction in monthly food waste when compared to their pre-program baseline.

膳食计划

最具成本效益和最有效的方法之一to reduce the volume of wasted food is to utilize meal planning strategies. Accurate meal planning minimizes waste by reducing overproduction. Tools that can be used for meal planning include production sheets and menu planning software. Production sheets are used to compare the number of meals prepared and served to the number of uneaten meals. A cycle menu can be used to organize ordering and purchasing. Cycle menu planning means that menus are repeated in the same order on a rotated basis, usually 2, 3, or 4 weeks. Commercial software such asCboard.andMenu Managementassist with menu planning and recipe scaling toincrease food ordering accuracy.

食物是应该有一个好教授的味道ile’ and a high ‘popularity index,’ meaning that the food is appealing and people eating the meals are receptive to the recipes used. In settings where meal choice is limited, cooking foods that are appealing to the consumer can cut down on the amount of uneaten food. It is helpful to incorporate test kitchens in dining operations where customers can try new recipes and provide comments and feedback.

特别活动涉及食物采购和膳食计划时,餐饮活动可能会挑战。跟踪出席和使用过去事件的数据可以帮助确定订购多少食物。有关在活动期间减少浪费食物的方法,请参阅减少策略部分。

食品采购和采购

Food purchasing agents have a tremendous opportunity to reduce wasted food within the organization. By comparing purchasing history to meal consumption history, purchasing agents can often reduce wasted food by not over-ordering. When waste tracking strategies are implemented, foods that are commonly wasted can be identified and steps can be taken to adjust future orders and reduce waste. Ensuring that food is of high quality and has a long shelf also reduces waste. Take the following steps to ensure that the appropriate amount of food is purchased:

  • Purchase the correct amount of food for your needs.
  • 根据客户购买模式调整库存订单。
  • 仔细检查食物,以获得质量和新鲜度。
  • Communicate with the food vendor if the quality does not meet expectations.
  • Engage with food vendors about your goal to reduce wasted food.
  • Ensure food is transported in containers that prolong shelf-life and freshness.

减少策略

食品服务人员应实施预先消费者的“楼层”和消费者的“房屋前面”策略,以防止浪费食物。这些策略中的许多策略都很简单,成本效益,提供巨大的环境和社会效益。

房子的后面

有许多预防策略可用于减少浪费的食物,然后才能到达客户的盘子。鼓励创造力和创新方法来减少浪费的食物!

Food Storage and Inventory

  • Ensure food is properly handled and stored to prevent damage and spoiling.
  • Incorporate first-in, first-out storage and rotation systems for dry stock, deli, produce, seafood, dairy, and baked goods.
  • Clearly mark priority items for utilization with “use-first” labels.
  • Make sure to label all prepared food with descriptive language rather than simply a date. (Use by, freeze by, etc.)
  • 通过频繁的物理库存来避免库存收缩,并将其与应根据销售和用途的手工进行比较。
  • 通过进行常规维护来维持制冷和冷冻机,以避免灾难性的下降时间和潜在的食物损失,温度控制不足。

Preparation

A UMass Amherst chef practices source reduction techniques
  • 使用根到茎烹饪(使用整个蔬菜)以及尾部烹饪(使用整个动物)以减少食物残渣,并制作健康和美味的股票和汤。
  • Cut food uniformly for evenly cooked and aesthetically pleasing dishes.
  • 可恢复对客户不吸引客户的剩余食物或食品(覆盖香蕉,伤痕累累的水果,陈旧面包),以创造新的饭菜。这减少了浪费并提高了企业可能从已经购买的库存销售收入的可能性。
  • Avoid using garnishes that do not get eaten.

烹饪和服务方法

  • 练习批量或立即烹饪。这种在整个餐时批量的小批次制备食物的方法可以提高食物质量,并通过限制过量生产来防止废物。按需烹饪是预先订购的,经常购买的分配盘。客户更有可能吃它购买的东西。
  • 提供不同的服务尺寸选项,或预先镀和分配的餐点或甜点,以规范食品客户的含量。制作适当的部分而不是超级化。

Special Events / Catered Meals

  • Discuss food waste prevention efforts with vendors prior to event and communicate last minute changes with culinary staff.
  • 供应商的源食物限制浪费。
  • Ensure contracts include food waste reduction and food recovery strategies, along with solid waste reduction and recycling.
  • Require frequent updated headcounts prior to the event, and day of event.
  • 举行活动会议,讨论成功和改进领域。

房子的后面Training

Umass Amherst厨房的工作人员受到适当的准备实践,以限制浪费

Kitchen managers should communicate regularly with staff to ensure successful food waste reduction programs. It is important that staff understand all aspects of the food waste reduction plan. Some businesses identify an individual at each of their locations as a ‘food waste champion,’ who helps motivate their coworkers to engage in the program. Staff should know why the plan is in place, the benefits of the plan, and steps involved in implementation. This includes properly educating new hires, conducting frequent refresher trainings, management guidance, peer learning opportunities, and providing one-on-one trainings, as needed. Strategically place educational signage in prep areas, walk-in refrigerators and freezers, and other appropriate areas to increase awareness.

厨师应妥善培训,用于限制食物垃圾的食物制备实践。万博下载客户端良好的刀技能可以显着减少浪费的食物量。教育烹饪员工以适当的刀技能,以确保产品的最佳产量。均匀切割食物均匀烹饪,这增加了味道型材;美学上令人愉悦的食物更有可能被吃掉。充分准备的食物可防止过量修剪浪费,未曝光的食物和财务流失。适当和一致的部分也有助于膳食规划和采购。

房屋减少策略前面

这re are many prevention strategies that can be used to reduce food waste in dining areas, including waste tracking, food presentation, scheduling, and education:

UMass Amherst student filling plate at their trayless dining hall
  • 在任何废物跟踪或审计中包括房屋前食物垃圾。万博下载客户端观察哪些物品没有被吃掉。
  • 在自助餐和自助设置中,鼓励客户只采取他们会吃的东西:
    • Incorporate trayless dining and/or smaller plates to limit the amount of food customers take.
    • Avoid refreshing chafing dishes. Instead, transfer food into smaller dishes, and use upside down trays or other items to fill empty space, to make the buffet look full and inviting.
  • Orient pastry and cookie trays horizontally in display cases to make the case appear full.
  • Consider taste stations to introduce consumers to small bites of lesser known items.
  • 安排用餐时间与客户需求保持一致。
  • 在用餐区周围的战略地放置教育标牌和/或数字屏幕,以提高对浪费食物的认识。这些可能包括关于浪费的食物量以及相关成本,环境和社会成本的数据。万博下载客户端通过提供有关它来自的农场的信息,或者他们不会消耗的食物会发生什么,帮助人们与他们的食物联系起来。

门前的工作人员可以遵守客户如何浪费食物。与员工合作,开发创意解决方案,以防止食物可以处置。

Designing Dining Areas to Reduce Wasted Food

Newly remodeled Hampshire Dining Commons was designed to be a sustainable dining operation

Design decisions made when laying out a dining area have an impact of food waste. Since mealtimes can be busy and crowded, cafeterias should be set up to accommodate the number of customers during peak eating times. When customers have to wait in long lines they will likely take more food to avoid having to go back into the line for seconds. Set up dining and service areas to minimize waiting. For instance, consider having multiple service stations rather than a single buffet line.

Successful source reduction plans typically take time and go through many changes and evolutions. In the beginning, it can be helpful to start small and incorporate achievable goals. Celebrating small successes encourages staff participation and improves morale. Explain “the why” and obtain buy-in from chefs and front-line kitchen workers. Make food waste tracking a positive activity. Set goals for reduction, track and measure progress, empower kitchen staff, and reward good performance.

Surplus Food After Source Reduction

It is generally not possible to eliminate all surplus food from foodservice operations, but that does not mean extra food should be thrown away. Food can be sent home with employees, or your organization can work with a food donation organization to make sure that surplus food is redistributed. See RecyclingWorks’粮食捐赠指导for more information on setting up a food donation program.

一些有机废物,如食物废料,掉落食物和污染的纸张是不可避免的。建立有机废物转移计划以补充来源减少和粮食捐赠策略可以进一步降低您组织的环境影响。看看RECYCLINGWORKS源分离指导有关收集堆肥,厌氧消化或动物饲料的食物废物的信息。万博下载客户端

Resources

Tools

EPA还原食物废物页面万博下载客户端
EPA食万博下载客户端物浪费成本储蓄计算器
EPA Food Loss Prevention Options for Grade Schools, Manufacturers, Restaurants, Universities and Grocery Stores
EPA Guide to Conducting and Analyzing a Food Waste Assessment
FDA Refrigerator and Freezer Storage Chart

Guidance Documents and Videos

万博下载客户端食物浪费Reduction Alliance
LeanpathStay Ahead of Food Loss(视频)
新风险投资REDUCING FOOD WASTE by Changing the Way Consumers Interact with Food
SPOILER ALERT.Using Data to Reduce Food Waste
国家餐厅协会保存Program
国家餐厅协会保存减少餐厅的废物:用适当的油炸烹饪技术延长油生物(视频)
Hotel Kitchen Toolkit
马萨诸塞大学阿默斯特的当地,健康,可持续的美味;FoodService运营商的操作方法

Recyclingworks博客

战斗食物垃圾是餐馆万博下载客户端的双赢选择
波士顿餐馆地址横跨层次结构
预防食物垃圾上游 - 万博下载客户端 EPA网络研介绍源减少

废物跟踪系统

LeanPath
Phood
Winnow解决方案

About this Document

马萨诸塞州的回收作品为机构食品服务运营的食物垃圾来源减少了最佳管理实践。万博下载客户端2017年春天,MassDep调查了24所大学的源减少计划,并与23所学校进行后续访谈。2017年后,Recyclingworks扩大了采访,包括来自医院,企业自助商和其他食品服务运营的利益攸关方,以及废物跟踪服务的提供者。利益攸关方对减少浪费食物的策略进行了面谈。RecyclingWorks在2017年废水秋季论坛(2017年11月1日)和MassDep Organics小组委员会(2017年12月7日)召开了两个利益相关方讨论。从访谈和利益相关方会议获得的信息用于创建本指导文件,以便在机构食品服务运营中减少食物垃圾。万博下载客户端

为了回收狗万专业版援助,或提供有关这些指南的反馈,请联系(888)254-5525或签订RECYCLINGWORKSinfo@www.nb-silong.com

页面最后修改9月1日2020年