Minimise waste

The amount of food waste that has been thrown away in public kitchens has increased in recent years, often due to over-ordering. This waste leads to over-production which in turn results in an unnecessary environmental burden, in the form of greater energy consumption and climate impact.

A few tips on how to avoid waste in public kitchens include weighing the food that is thrown away as a first form of evaluation. Then review the orders and assess whether any changes could be made, and finally consider the logistics; could the waste be reduced in, for example, school cafeterias by adjusting the interior design or by removing the trays or changing the porcelain?

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