Minimizing Food Waste

What is food waste? Food waste is food that is infeasible for consumption or food that is wasted. So to prevent a lot of food wasted, here are some tips that you can follow.

A. Processing materials that are about to expired

Materials whose expired date is near should be processed immediately into processed foods so that their shelf life is longer.

For Example: bread that is about to expire is processed into croutons (dry bread) so its shelf life will increase to processed food.

B. Choose the right menu

Sometimes there are many processed ingredients such as salmon which when we cut the size it doesn't fit or more, which makes us confused about what to do on  the rest of it. We can make a menu by utilizing these ingredients into a delicious dish.

For example: the remaining pieces of salmon are used as a filling for tortellini or samosas. So as much as possible we minimize the occurrence of waste

C. Doing first in first out (FIFO)

The ingredients or food that is made or arrived first must come out first, that's why we should make a label date, so we know which ingredients to use first and we put it in the front, so it doesn't become waste
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D. Make an order estimation

Proper estimation are needed in every restaurant so we can estimate the purchases of goods that we will make, in addition to minimize waste, this estimation can also make the storage area not overloaded so that air circulation is good, the ingredients of food will remain fresh and the equipment will be more durable because of standard use.

For example:

• Dry ingredients can be ordered once every 1-2 weeks because the shelf life is longer.
• Frozen ingredients can be ordered once or twice a week. And for vegetables ordered 3 times a week. And for ordering, can be estimate by seeing the previous months.

Photo by Julia Kicova on Unsplash