S U S T A I N A B I L I T Y
12
Winter 2014 Issue
those losses for all the right reasons,
but they don’t always know how. Pretty
typically they are overwhelmed by the
problem and don’t know how to address
it without blaming their employees—
who aren’t necessarily the problem.”
Laube and consultants like him teach
clients to conduct food waste audits.
These step-by-step processes allow them
to isolate areas where food is wasted.
Understanding that it can happen at
any point from when food leaves the
delivery truck to the point that it’s over-
portioned on a guest’s plate is essential
to understanding how to monitor every
step in the production process.
Tackling the problem is best done in
small increments, such as implementing
an electronic or handwritten tracking
program to document what’s being
thrown away and why. Doubtless,
employees will resist reporting waste at
the outset for fear they’ll be penalized
for that waste. So it’s crucial that
they understand your goal is to create
a more sustainable restaurant rather
than chastise them for wasting food. (If
appropriate, incentivize them to commit
to the program, perhaps by sharing some
of the savings or some other means of
reward for their diligence. Above all,
help them see the bigger picture of
helping the environment and improving
the restaurant’s performance).
Customers recognize waste, too, so
ask them periodically about what they
think of portion sizes or items on the
plate. You may be surprised to learn
that many don’t want added bread or
garnishes they never use—pennies-per-
plate costs that add up to big dollars
over the course of a few meal periods.
Sure, you also can find that information
by surveying dirty dishes coming back
to the dish room, but unlike customers,
those plates will never explain why only
some food was eaten.
For a detailed and objective look,
consider hiring an outside firm to audit
your waste. Many reputable firms can
be found on the Internet.
Often food waste is unavoidable, such
as when a staff prepares food for a party
of 200, but only 150 attend. In those
cases, reducing food waste becomes
a chance to serve the community by
donating excess food to local shelters.
However, all donations must be handled
according to food-safe practices or
shelters may reject those products.
All efforts to reduce food waste should
be done strategically so they can be
measured. Here are some available
resources for implementing a food
and beverage waste control plan for
your operation .
Define your “waste-line”:
The NRA has produced
this handy checklist, spreadsheet and video to
help you start a basic waste stream audit.
Graphic facts:
Visit this link at LeanPath.com
to see a printable graphic detailing global and
U.S. food waste. It’s an attention getter that
may help motivate employees to join your effort.
Success story:
View this interesting video on
zero-waste strategies.
That’s compostable!
Want to start a food and
paper composting program? Here’s a great set of
tips for launching yours.
Find a composting facility:
Use this locator website
to find one in your area.
You can help!
Start with the Food Donation
Connection as a potential resource for donating
excess food to shelters.
A “how-to” video on donation:
It’s not as hard as
you might think to ensure your excess food can be
donated.
By Steve Coomes
Contributing Writer
Welcome
NEW
members!
NEW
Platinum
members!
Arturo’s Fritz & Alfredo’s
Arturo & Evelyn Cavazos — Holland
Silvestro’s Depot Cafe
Tony Lariccia — Painesville
Steak Escape
Mark Astorino — Ashtabula
Accounting Management Group
Jack Ahern — Rocky River
B Spot
— Columbus
Black River Tavern
Janet Wang — Westlake
Enviromatic Corp
— Minneapolis
G. Michael’s Bistro & Bar
Jeff Benson — Columbus
Gameday Grille & Patio
Tom Rentz — Waynesville
Harold’s American Grill
Steve Muntean — Worthington
Hinkleys
Amanda Morris — Marysville
Ivy Hills Country Club
— Cincinnati
KFC
Mandi Grueser — Lancaster
Leonardo’s Pizza
Mike Rotili — Fairlawn
Mariachis Locos
Miguel Castro — Akron
Mariachis of Stow
Miguel Castro — Stow
Michael Alberini’s Restaurant
Michael Alberini — Poland
Olde World Bakery & Cafe
Amanda Beachy — Millersburg
P.J. Marley’s
Jon Stahl — Medina
Payne’s Pizza & More
Shari Roque — Galion
Private Label Culinary Concepts
Chad Scianna — Youngstown
Quizno’s Sub
Wesley Barnes — Toledo
Rooster’s
— Dublin
Skyco-op
Thomas Hannon — Cincinnati
Slices Fabulous Pastries
Efty Simakis — Cleveland
Snappy Tomato Pizza
J. David McFarland — Seaman
Submarine House Bar & Grill
Brody Danner — Centerville
Submarine House Bar & Grill
Brody Danner — Vandalia
System of Strength
Keri Croft — Columbus
Taylor Made Pastries and Cakes
Jeffrey Taylor — Columbus
Uptown Steak House
Randy Smith — Marysville
