Home
BANNER

6 ways to reduce food waste in hospitality business

We are all increasingly aware of the challenge to feed a rising world population.

But did you know that one third of the food produced for human consumption is either lost or wasted every year, equivalent to about 1,300 million tons a year1?

The environmental cost of this is big and includes the water used in crops, fertilizers and fuels used in production and transport, not forgetting the greenhouse gases emitted when that food decomposes in landfills. And that’s without taking into account the money we spend on food that we never consume! So here are some tips to help reduce the waste of food in your catering business to the maximum:

  • Plan your purchases: Plan in advance the menus and dishes of the week, taking into consideration all the ingredients you will need and buying only the ones you are going to use.
  • Prepare an inventory on perishable products, sort them by their expiration date and apply the "first in, first out" rule.
  • Store the food in a suitable place: Keeping food at the right temperature can increase its shelf life. There are a number of websites including Heart.org which give you more information as to where to store fruits and vegetables so that they last longer. And once you have separated the foods that  are stored in the refrigerator, do some online research around where in the refrigerator it is best to put them. This will also serve to extend the expiration of your fresh products.
  • Portion control: By controlling the amount of food on the plate, you not only limit the number of calories but also the amount of food that will end up in the trash.
  • Donate what you do not eat: If you realize that you still have too much food, give it to a neighbor, a relative or a food bank.
  • To help reduce food waste, write down what you throw away each week. You will be surprised to see how much it is and you will be able to detect excessive buying patterns.

By doing all this you will end up saving money and contribute positively in fight against food waste.

Source: 1This figure comes from a report by the Food and Agriculture Organization of the United Nations.

Recent Articles

  • Image

    Coffee for the Workplace: Choosing the Right Office Coffee Machine and Service

    Coffee has become a standard expectation in today’s workplace—not just as a perk, but as part of the daily employee experience. When done well, a workplace coffee solution can go beyond convenience and play a meaningful role in productivity, employee satisfaction, and overall office culture.

    For many businesses, the question is no longer whether to offer coffee, but what type of coffee service delivers the most value.

  • BANNER

    Beat the Summer Heat with a Menu Refresh

    As temperatures rise, food service operators face a familiar challenge: keeping menus exciting while meeting customer demand for refreshing, seasonal options. A well-planned summer menu not only improves guest satisfaction but also drives repeat visits and higher spend.

     

  • Upholding Food Safety as a Shared Responsibility for All Employees

    Food Safety: Every Employee’s Responsibility

    Restaurants and other food service establishments are associated with a significant number of foodborne illness outbreaks, although not in disproportion to the number of meals prepared and eaten at home.

  • BANNER

    Restaurant Trends and Menu Ideas Shaping Modern Professional Kitchens

    Today’s culinary landscape continues to evolve as diners discover new flavors, experiences, and food concepts. For chefs and foodservice operators, staying ahead of changing preferences while maintaining quality, consistency, and efficiency is key to building successful menus.

    Emerging culinary trends provide opportunities to refresh dishes, explore new flavors, and create memorable dining experiences. With the right solutions, chefs can embrace innovation while keeping their kitchen operations efficient.

  • Taste Banner

    Get an Insider Look on the Latest Global & MENA Seasoning Trends

    Today’s restaurant guests are looking for bold flavors, authentic experiences, and memorable dishes. For chefs and foodservice operators, staying ahead of changing flavor trends while maintaining consistency, efficiency, and quality is key to successful menu development.

    Across professional kitchens in MENA, seasoning plays an important role in helping chefs create distinctive dishes, simplify operations, and deliver the same great taste with every service.

  • COCONUT MILK POWDER

    Unlock Versatility & Consistency with Maggi® Coconut Milk Powder

    In today’s fast-paced professional kitchens, chefs need more than great ingredients — they need solutions that deliver consistent quality, improve efficiency, and inspire creativity. At Nestlé Professional, we understand the evolving demands of restaurants and foodservice operators across MENA, helping chefs create exceptional dishes with confidence.