Though lots of attention and encouragement has been given to composting and donating leftover food, the first step we can take is to reduce the amount of food produced. Reducing food portions will help immensely and play an important role lessening the waste. Not only is it a good cost control measure to do an inventory of all of your food products, but it will also ensure that perishable food does not go bad before you get to use it. By putting in place and respecting an organized inventory process, waste of easily perishable food can go down. This will also help in reducing food costs greatly.
Every year, 475 pounds of food waste is produced by the average person adding up to more than 70 million tons in our landfills. Not only does the waste attract vermin, it emits odors and liquids that are toxic to the environment. As a result, the methane gas generated from the waste is 20 to 25 times more potent than carbon dioxide. Food waste has become a big issue in all types of businesses.
This is especially true in the hospitality industry. Haute cuisine, all you can eat buffets, and in room dining are all an integral part of the hospitality experience. But what happens to all the leftovers once guests are done eating? Most of it will be hauled off to landfills at a great cost to the establishment and an even greater cost to the environment.
Our report will look at and provide statistics on…
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