Food Service
Food service providers are constantly working to deliver exceptional experiences at events and for the audiences they serve. With a focus on efficiency, they must go beyond conventional methods for handling tasks such as food waste management.
Utilizing the efficiency of a single centralized disposal point in each kitchen, building, or floor not only reduces the movement of food waste but also significantly minimizes concerns around cross-contamination, pest control, odor issues, or the use of plastic bags.
It also addresses compliance requirements for diverting food waste from landfills and finding more sustainable disposal options.
Steps to Reduce Food Waste
Food service operations can generate up to 63 million tons of food waste annually in the United States alone*, most of which ends up being processed in landfills. At many buffet-style events, overproduction and the desire to offer abundant choices often lead to excessive food waste.
Whenever possible, catering services should reevaluate portion sizes and gain a better understanding of guests’ “eating profiles” to help reduce food loss during events.* Make sure your staff is trained in food waste awareness during meal service and encourage waste reduction whenever feasible.
Replacing deep buffet trays with shallower ones that are replenished as needed can create the same sense of abundance—with significantly less waste.
Reduce Food Waste with ORCA
Measuring actual food waste is the first step to reducing it—it allows you to identify current losses and the potential savings you can achieve. With ORCA, you can pinpoint where excessive waste occurs and begin designing it out of your processes.
Traditionally, food waste costs a food service business three times over: in the cost of unused ingredients, the time and resources spent preparing and handling food, and finally, in waste disposal. ORCA helps you reduce all of these by generating less food waste—and eliminating the need for food waste pickup altogether.
