Lesson 4: Chapter 6: Sustain change
Many widely used wasteful practices in kitchens are accepted as industry norms but there are some alternatives that may be less costly, just as convenient and friendlier to our beautiful planet.
Consider the following actions that can be taken to sustain change:
• Training staff
• Setting targets
• Taking action
• Leading by example
• Using your purchasing power
• Advocating for change
• Signing the Food Waste Charter to pledge commitment to lasting change
• Using the Food Waste Pathway
Food waste can be included in the standard operating procedures (SOPs) of any food business. Food waste is a dynamic challenge, best tackled collaboratively across the business involving the whole team. It is part of the day-to-day operation. Free online Savour Food e-Training on the management of food waste is available for staff at all levels in hospitality.
Topics covered include:
- The issue of food waste and food waste management best practices,
- The importance of food waste measurement,
- Taking action and keeping up that momentum for lasting change.
The course takes approximately 30 minutes to complete and can be undertaken independently at the user’s own pace on a PC or mobile device.
The e-Training is suitable for a broad set of workers within hospitality (including kitchen porters, front-of-house staff, chefs, and management) and can be delivered at induction or as part of continuing professional development.
The training supports the environmental programme of a business by giving crucial members of the team an introduction to waste management. It includes short videos and quiz questions, awarding workers who complete the e-Training with a personalised certificate.
“Food has great power to transform lives and is the most inclusive tool to reach the largest number of people in need.”
David Hertz, Brazilian-born chef and entrepreneur
The Chef’s Manifesto Action Plan
The Chefs’ Manifesto is an action plan established on the idea that chefs can be powerful advocates for a better food future – inspiring people to make changes in their kitchens and communities and empowering them to call on governments and companies to also play their part. GROW HQ in Waterford is the Irish hub for Chefs’ Manifesto.
From the Chef’s Manifesto: Reduce Waste and Value Natural Resources
SDG 6, 7, 12, 13, 17
What can you do in your own kitchens?
- Lead by example. Separate, monitor and set targets to reduce food waste. Manage food safety processes and use-by dates to avoid wastage.
- Lead by example. Plan food orders and menus to minimise food waste. Offer smaller portion sizes.
- Lead by example. Use the whole ingredient and encourage nose to tail, root to leaf eating. Be creative; pickle, preserve, dehydrate and freeze.
- Use your purchasing power. Engage suppliers and producers to help incorporate surplus produce into menus.
- Be a community food champion. Redistribute surplus food through community sharing and food bank programmes or apps.
- Lead by example. Be resource efficient. Manage water usage to cut costs and protect the environment.
- Lead by example. Divert waste from landfill. Investigate turning food waste into compost or bio-gas. Consider offsetting the carbon used in your restaurant or switching to renewable energy sources.
- Use your purchasing power. Work with producers and suppliers to avoid excess packaging. Use recycled, recyclable and biodegradable packaging.
What can you ask of others?
Advocate for producers and retailers to join the Champions 12.3 initiative to help reach Global Goal 12.3 on tackling food waste.
Find your inspiration! There’s plenty of people across the industry who are already taking action on food waste. Social media can be helpful to learn about what has been achieved to date.
This group of students at the Lycée Hotelier de Dinard put together a polytunnel at their college to supplement the ingredients the school is buying from elsewhere. While initiatives such as this require leadership and collaboration, they serve an important function to connect the students with the source of their food. Watch the video to learn more.
Reflection
Considering everything covered in this lesson, can you identify some of the existing good practices in your business?
Can you come up with some suggestions as to what might work well in the future?
Additional Reading
Climate Solutions 101: See the 6 videos on climate solutions. Available here.
ReFED Insights Engine: Available here.
Video: 4 Reasons to tell the world about your food waste reduction: Available here.
MyWaste.ie: Free downloadable posters, bin labels, brochures, and checklists for businesses. Available here.
Silo: The Zero Waste Blueprint : A Food System for the Future. Mcmaster, Douglas (2019) London: Leaping Hare Press.
Reducing Food Waste with Fermentation – Food Print, Link, K (2022) Available here.
FSAI Food Safety Guidance Published for Unpasteurised Fermented Plant-based Products. Available here.
Wasted. Spacey, Conor. 2023 [Blasta Books #7] Dublin: Nine Bean Rows.