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CApsulE

CApsulE. Food Waste M anagement in Restaurants. do you know?. 60% of the food thrown in the trash is d ue to calculation errors. A guest leaves approximately 17% of his/her plate without consuming. Food waste.

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CApsulE

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  1. CApsulE Food Waste Management in Restaurants

  2. do you know? 60% of the food thrown in the trash is due to calculation errors. A guest leaves approximately 17% of his/her plate without consuming

  3. Foodwaste • Food waste in restaurants: it is the loss of products used in the making of food dishes. • Only products that are directedor planned for human consumption are considered “food waste”, thus excluding those which are not edible (for example: pottery, plastics, etc.) Source: Global food losses and food waste, FAO 2011

  4. Foodwasteelements

  5. …food waste affects us all!!!

  6. How does this translate to your kitchen? By not being concious of our food waste, we are actually working inefficiently. In a nutshell: What ends up in the trash= Wasted money (Without including the negative effects on the environment!)

  7. What can we do to control food waste during the production process? During After Before

  8. BEFORE DURING AFTER

  9. Before Are the following statements ways to reduce the food waste before starting to produce final meals?

  10. During Are the following statements ways to reduce the food waste during the production of final meals?

  11. After Are the following statements ways to reduce the food waste after the production of the final meals?

  12. Theresultswe are lookingfor… +Margin of profit + Workingconditions

  13. How do we get there?

  14. Withthehelp of indicators! 1. Indicatortomeasure: Waste • Quantity of food wasted during the three stages: before, during and after food production. • Number of dishes made per day. • Frequency: daily measuring. Objective: To reduce costs Waste (g) # of dishes

  15. Wewillalsomeasure.. • Total income through sales for a day. • Quantity of clients per day. • Frequency: daily measuring. 2. Indicator: averagebill Objective: toincrease sales Sales ($) #of clients

  16. DEFINe Anchor points *To define effectivity points to Food Waste indicator, it must divides the weight of food waste (g) between 100 dishes. But, in the daiy measuring it might divides between the number of dishes the restaurant sold and multiply by 100. Divide tasks

  17. FORMS First Stock:

  18. List of inputs Form ‘BEFORE’ List of outputs used per day Form ‘DURing’

  19. List of dailyfoodwaste Form ‘after’ Final Stock Summarizedmonthly FORM

  20. Average Bill Formaverage BILL

  21. EXAMPLE

  22. I-SIMAPRO: Points of effectivity06/dec/13 – 31/dec/13 Register of measurements i-SIMAPRO

  23. I-SIMAPRO: Foodwaste restaurant

  24. I-SIMAPRO: Points of effectivity06/dec/13 – 31/dec/13 Register of measurements i-SIMAPRO

  25. i-SIMAPRO: Average Bill

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