MINIMIZING FOOD WASTE IN HOSPITALITY

Food waste is a significant challenge facing the hospitality industry, particularly in hotels, restaurant and catering services. According to the Food and Agriculture Organization of the United Nations, approximately one-third of all food produced globally for human consumption is lost or wasted every year. In addition to environmental implications, food waste also represents a substantial economic loss for businesses. Howeves by implementing effective waste management and reduction strategies, hospitality establishments can mitigate se impacts while simultaneously improving their bottom line.

- Aditi Malhotra

Inventory Management

One of the primary contributors to food waste in hospitality is inefficient inventory management. Establishments often over-order or fail to track inventory accurately, leading to spoilage and excess waste. Implementing robust inventory management systems can help address this issue. Utilising technology such as inventory tracking software allows businesses to monitor stock levels in real time, enabling more accurate forecasting and ordering. Additionally, conducting regular audits can identify areas where waste can be minimized, such as reducing overstocking of perishable items.

Portion Control