The Consultant - Q1 2009 - (Page 66) Food Waste Management – Emerging Trends Pre-consumer food waste is the easiest waste stream to target initially for composting. “starting with stopping” should be applied to the food waste leak in foodservice operations. Let’s review emerging strategies at each stage of the waste management hierarchy. Pre-consumer food waste – “kitchen waste” Source reduction: The key step toward reducing pre-consumer food waste at source is to first track the waste continuously and in sufficient detail to drive change. The tracking process drives awareness of waste among the full culinary team, while giving the chef and managers previously unavailable information. We can only manage what we measure, and consistent waste tracking allows operations to identify and address chronic “food waste leaks” and provides accountability for efficiency throughout the operation. Once this tracking begins on a regular basis, staff behavior naturally changes and waste levels fall dramatically. Chefs have the opportunity to establish baselines, compare benchmarks with like operations, and set goals for improvement on specific initiatives. Tracking can be done either through manual paper systems or via a computerized dedicated food waste tracking system such as those offered by LeanPath. While production automation software is a valuable and essential part of many foodservice operations, such software may not address all types of kitchen food waste in sufficient detail to drive a comprehensive waste minimization effort. It’s essential to track pre-consumer food waste continuously rather than auditing periodically because ongoing track ing shows spikes which require action. Often, chefs approach tracking thinking they can diagnose the problem once, fix it, and move on. Yet, realistically, the best kitchen policies in the world will not prevent waste if staff behavior does not consistently follow those policies. With turnover in staff and management, menu changes, and new programs, nothing is ever static in a foodservice operation. Tracking requires very little kitchen space. However, it is important to consider the backflow of overproduced and waste items from the servery into the kitchen area, leaving ample space to assess the product for reuse and to record data about the waste. Reuse: After reducing as much waste as possible at the source, the next, best alternative is safe reuse of the product. Chefs must use excellent judgment and training to adhere strictly to proper food safety and handling practices. However, within those confines it is often possible to extend the life of a product. This may involve reuse within the operation or donation to an outside agency. Within the operation, chefs should establish a formal re-use review policy. This requires that the senior culinary worker on duty review leftovers within the parameters of the policy, food safety standards, and all regulatory requirements. Some items will be retained through this process and there may be an opportunity to anticipate this opportunity by structuring menus in subsequent days to employ these resources. If the food cannot be used at the operation, donation is the best solution. Operators can work directly with a local agency or reach out to an organization such as Food Donation Connection (www.foodtodonate.com) which will coordinate the 66 theconsultant http://www.foodtodonate.com http://www.foodtodonate.com
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