Best ways to protect food from wastage?
How we can save food from wastage.
Don't throw the left food.
Keep store it into the freezer.
Cook according to need.
How we can save food from wastage.
"Consume" it all.
And yes, I know that leads to another (book-size) question ......
PS - Is there an IFS clause relevance ?
Consume all the food and keep store the lefted food in the freezer.
Dear Rishi,
Here are some ideas to avoid Food waste when owning a restaurant:
Objectives:
- No food safety risks
- Minimal wastage of food
Planning of the purchase (to avoid that there perishable food will remain):
- Work with a prevision plan and make adjustments according to the actuality (Holidays, matches, TV programs) and make corrections based on history (what happened last year, during such events)
- Implement a "Todays special" for the dishes with perishable ingredient categories, avoiding leftovers
- Categorize your ingredients in: Perishable (To consume in 48 hours), Semi perishable (for example to use within 4 days) and long shelf life goods. By doing so, you can keep the high quality standards needed for your kitchen
Search ways to transform and to conserve leftovers (in the case of), by for example:
- Blanching and freezing legumes
- Making for example marmelades out of fruits, for later use in or on desserts, in sauces or other dishes
- Cooking the food already and freezing it (as mentioned above). Optimization of this process is necessary to keep the desired sensorial properties
I hope this gives you some input to work on this interesting topic.
Kind regards,
Gerard Heerkens
Dear Rishi,
Here are some ideas to avoid Food waste when owning a restaurant:
Objectives:
- No food safety risks
- Minimal wastage of food
Planning of the purchase (to avoid that there perishable food will remain):
- Work with a prevision plan and make adjustments according to the actuality (Holidays, matches, TV programs) and make corrections based on history (what happened last year, during such events)
- Implement a "Todays special" for the dishes with perishable ingredient categories, avoiding leftovers
- Categorize your ingredients in: Perishable (To consume in 48 hours), Semi perishable (for example to use within 4 days) and long shelf life goods. By doing so, you can keep the high quality standards needed for your kitchen
Search ways to transform and to conserve leftovers (in the case of), by for example:
- Blanching and freezing legumes
- Making for example marmelades out of fruits, for later use in or on desserts, in sauces or other dishes
- Cooking the food already and freezing it (as mentioned above). Optimization of this process is necessary to keep the desired sensorial properties
I hope this gives you some input to work on this interesting topic.
Kind regards,
Gerard Heerkens
Thanks Gerard H. to give me an answer of this.
Gerard H.