The Consultant - Q1 2009 - (Page 67) Food Waste Management – Emerging Trends process and file the appropriate forms to bring extra tax benefits to commercial operators. Many managers don’t know that these tax benefits may exceed the cost of the product and are worth pursuing for economic reasons, in addition to making a difference in their community. If reuse for the benefit of human beings is not feasible, it may be possible to donate leftover kitchen waste to swine operations. This requires special handling by the farmer to comply with the Swine Health Protection Act in the U.S. and may be a good option for some communities. Recycling: Yellow grease may be collected or sold to a bio-fuels operation that will convert it into bio-diesel. Source Reduction Feed People Post-consumer food waste Source reduction: Portion control is the primary reduction strategy for post-consumer food waste. By sizing portions correctly in restaurants, staffing stations in cafes rather than allowing self-service and training staff, much less food will be served to, and wasted by the guest. However, not all operators will choose to pursue this path due to perceptions of value by customers, although casual dining concepts have recently experienced success with lower cost, smaller portion menu options. As noted above, many college and university foodservice operators have eliminated trays in all-you-care-to-eat environments. This encourages guests to take only what they can carry, consume that food, and then return for more if they desire. Studies have shown this approach can reduce post-consumer waste 25-30% by regulating the size and number of portions taken. This leads to food cost savings, warewashing labor and energy savings, and less waste heading to landfill or compost. The trayless approach will not be useful to “a la carte” operations. Guest education is another common source reduction strategy. By auditing post-consumer waste periodically, the operator may post information that shows the magnitude of the problem and encourage guests to take only food they will consume. Feed Animals Industrial Uses Composting Landfill/Incineration Waste Management Hierarchy First Quarter 2009 67
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