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Food Waste Management Strategies for Restaurants 

Year 2024
June 2024
Food Waste Management Strategies for Restaurants 
20 Jun 2024

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For decades, global food waste has been an alarming source of concern, with over one-third of all food produced worldwide being discarded[1], amounting to nearly 1.3 billion tonnes per year. In Singapore, food waste accounted for 11% of all waste generated in 2023[2]. This highlights the critical need for significant solutions to alter waste management practices in the F&B industry.

In this article, we will discuss how tackling food waste not only helps the environment, but also provides economic and social advantages, making it an important emphasis for sustainable company operations.

food waste statistic 1 - Food Waste Management Strategies for Restaurants 

2023 Overall Waste and Recycling Statistics in Singapore 

Table of Content

Understanding Food Waste in Restaurants 

Food waste in restaurants may occur due to several issues, including over-preparation, spoilage, and customer plate waste. According to Singapore’s National Environment Agency (NEA), food waste has grown by 20% over the last decade.  

Economically, food waste has a significant influence on companies. Excess ingredients and waste disposal costs can mount up, resulting in a significantly higher operating cost. 

Environmentally, decaying food in landfills generates methane, which adds to higher greenhouse gas emissions. Furthermore, the waste of resources like water, electricity, and land contributes to the global environmental footprint. 

Assessing Current Waste Levels 

To fully understand the present waste level, F&B enterprises should take the first step in efficient food waste management: a food waste audit.   

A food waste audit may include defining the scope, gathering and categorising data on daily waste, analysing trends and sources, determining root causes, and combining results into a thorough report. Based on the audit results, an action plan may be created and followed to address critical concerns such as portion size adjustments and inventory management. 

These audit results might help businesses discover inefficiencies in food processing, storage, and management systems. For example, determining that incomplete customer portions account for a considerable share of waste advises that portion sizes and menu design be reconsidered. Regular waste audits help restaurants to identify problem areas and adopt focused waste-reduction solutions.  

This first step will lay a crucial foundation for ensuring that the subsequent steps are more appropriate and effective. 

Implementing Food Waste Management Strategies

Implementing Waste Reduction Strategies - Food Waste Management Strategies for Restaurants 

After fully understanding the current waste level, businesses can proceed to the next step, which is identifying a suitable food waste management strategy. 

Menu planning and design

Creating sustainable meals is critical for reducing waste. This is producing recipes that make the best use of materials, including imaginative ways to use trims and byproducts. Seasonal diets that use locally available vegetables might help to decrease waste and improve freshness.

Efficient logistics practices

Building good ties with suppliers to ensure just-in-time deliveries promotes freshness and reduces loss. Collaborating with suppliers can also result in bulk purchase reductions and more agreement on sustainable practices. Implementing an ERP system with sophisticated Supply Chain Management (SCM) modules simplifies supplier order management, ensuring that orders are precisely managed, and delivery are on time. Staff training and awareness are also critical for ensuring that these practices are applied properly.  

Inventory Management

Smart storage procedures and regular inventory checks are essential. Synergix ERP software, which enables real-time inventory management, may help minimise overstocking and waste. Our software allows restaurants to precisely monitor stock levels, establish reorder points, and control expiration dates, ensuring that ingredients are used efficiently. 

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Donating Surplus Food

Restaurants can give leftover food to local charity and food banks. In Singapore, programmes such as Food Bank Singapore and the Food Rescue Project allow such donations, which assist to benefit underprivileged people while also reducing waste.  

Recycling & Composting

Implementing a recycling and composting programme can transform garbage into a valuable resource. Composting organic waste minimises landfill usage while producing nutrient-rich compost that can be utilised in gardening or sold. Restaurants can segregate organic garbage from recyclables and general waste, ensuring that recyclable materials such as plastics, glass, and cardboard are handled properly. 

Measuring and reporting progress with technology

Adopting technology to track and report results is crucial for continuous waste reduction initiatives. Solutions such as Synergix Waste Management Solution provide complete reporting tools that track waste reduction indicators, allowing restaurants to remain accountable and transparent. This allows restaurants to set waste reduction goals, tracking processes, and alter techniques as necessary.  

Read more: Waste Management ERP Software: Grant up to 50% 

Success Story: Synergix ERP Software x Elsie’s Kitchen Catering Services Pte Ltd

Elsie’s Kitchen Catering Services’ waste management systems have become much more transparent and accountable thanks to the Synergix ERP software.
By providing timely and up-to-date information, the software ensures that all food waste management actions are scrupulously monitored and easily examined. This improves communication and tracking across all company departments, allowing us to better manage trash generation and disposal. The business data collected by Synergix is critical for intelligence and analysis, allowing the company to spot patterns and areas for improvement in their waste management initiatives.  

Furthermore, the effectiveness of Synergix’s Account Manager and Helpdesk services guarantees that concerns are resolved quickly, preserving the integrity of our food waste management.

Read the full ERP Software customer testimonial.   

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Conclusion

Effective food waste management in restaurants requires a multifaceted approach that includes menu design, efficient ordering, smart inventory management, donating excess food, and establishing recycling and composting programmes. Conducting frequent food waste audits and utilising technologies are other critical components. These actions not only reduce environmental effects but also have major economic and social benefits. Adopt Synergix ERP software now as a commitment to constant innovation and sustainable business practices!

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Citing Sources:

[1] “Global Food Losses and Food Waste”, Food and Agriculture Organization of the United Nations – 2011: https://www.fao.org/4/mb060e/mb060e00.pdf  

[2] https://www.nea.gov.sg/our-services/waste-management/waste-statistics-and-overall-recycling