
-7--6-
A conscientious, motivated and committed team is essential to
modify behaviours and make progress. Beyond the knowledge
and skills on food safety, allergies and intolerances, the team
must also be aware of the wider potentially negative impacts
of their service. The rst step to reduce waste is, therefore, to
educate the people behind the service. The more knowledge, the
more you generate impact and the more change you generate.
1.1. Training your sta
The manager of a food service can inuence and promote the reduction of waste but in
the end, the person in charge of the day-to-day organisation, storage and preparation is
the service staff. Continuous training and encouragement are crucial to ensure proper
training of each and every employee, especially if there are many shifts. The more
training strategies, the more effective (eg in-person training but also clearly visible
signs at strategic points).
1 Address the scale of the problem,
impacts, the need to take measures
and the opportunity that the circular
economy presents us.
2 Give value to food, the primary mate-
rial with which we work.
3 We recommend that a single person
be responsible for purchases and
procurement to avoid mistakes and
unnecessary purchases.
4 Analyse the catering service supply
chain with the team and identify
the points / spaces and processes
where waste is generated, quantify
the waste and look at why it was
generated.
5 Take care of storage to ensure that
the food does not spoil before using it.
6 Design and prepare the menu to re-
duce waste during food preparation
and reduce leftovers returning to the
kitchen.
7 Monitor, control and prevent conta-
mination.
8 Present and share the menu with
the whole team (including front of
house staff). In addition to helping
to improve the menu, knowing
the dishes well enables the staff
to present them to the diner with
sensitivity and detail and thus reduce
the possibility that the guests do not
like it or there are intolerances or
allergens.
9 Foster a uid dialogue between the
restaurant or canteen and kitchen in
order to benet from an exchange
of information (and value). Not only
from kitchen to restaurant, but also
in the opposite direction in terms of
customer preferences, last minute
changes, customer feedback, etc. Ma-
naging this information can mark a
major change.
1. Communication
Basic measures for working with the team
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