Whether you see it as a headache to optimize out-of-pocket costs or a thought aimed at the future of the environment, food waste is a problem that can no longer be underestimated . In France, for example, from July 1, restaurant managers are obliged to provide the so-called doggy bag, the container with which to take away leftover food, but it is not the only possible way to reduce leftovers.
The fight against waste takes place in two phases:
1) first, with a calculated cost of food based on presumably real consumption; 2) later, by adopting forms of reuse such as the doggy bag or resale services for unsold goods such as Too Good To Go .
We have already talked about food cost optimization to reduce (expenses and) inventories in advance , the time has come to see the anti-waste actions of the aftermath. What to do when we have unsold food?
Cooking with leftovers, using fruit and vegetable peels, choosing meat and fish from sustainable farms and fisheries is certainly the first step towards a more conscious cuisine.
If you are a bar, for example, you could try to reuse the remaining Parmigiano Reggiano in the various cheeses to prepare cheese crackers . The recipe, although it aims at the creative recycling of food, comes from an extremely renowned restaurant: it is in fact a gimmick by Takahiko Kondo, sous chef of the Osteria Francescana restaurant , which transforms the crusts of Parmigiano Reggiano into tasty hunger pans.
Furthermore, bars and restaurants can recover the rice to prepare rice croquettes with crispy bacon . A fun and original idea for an appetizer or a snack to be included in the aperitif saucers . Prepare them in the oven, with Combi Wave or Combi Wave Smart, without the need for staff in the kitchen and in a short time.
Peels are another ingredient on the anti-waste menu and can find a second life in multiple ways. The vegetable chips become non-fried chips if dried in the oven as also suggested by chef Eugenia Botti who uses Combi Wave in standby mode to carry out this operation ; those of fruit, the citrus peels, can be dried and then minced to prepare a natural aroma ready for use, perhaps to be used as a topping on brioches already filled on demand with Squeezita . Can you imagine the scent of a Gran Crema croissant with lemon powder and bergamot?
According to Fipe data , 55% of restaurateurs claim that customers often don't eat everything they've ordered , which is why a lot of food is thrown away. And customers rarely ask to be able to take away uneaten food, blocked by embarrassment (55%), inconvenience (19.5%), or indifference (18.3%). Maybe give a new idea of doggy bag , literally the bag for the dog , and also adopt a new name, which gives value to the gesture - and the courage at this point - of some customers in asking to take home what they have not consumed at the table. The hide and seek , as Fipe calls it from the verb to hide , is a consumer right , communicating the service in the best possible way and making the people who choose to ask for it feel important certainly encourages other customers to take this path.
To close the virtuous circle of good anti-waste practices, all you have to do is sign up for the Too Good To Go service , to recover up to 30% of the costs of your unsold items at the end of the day. You will earn cash, by selling products that you would have thrown away, and in reputation, by showing your respect for food and the planet. In fact, the Too Good To Go data show that subscribing to the unsold resale service offers visibility among over 4.3 million users in Italy, of which on average 3 out of 4 become regular customers.
We at Techfood want to make a concrete commitment alongside our customers in reducing food waste, so if you subscribe to the app you will enjoy the first free annual subscription . The offer is reserved only for our customers who want to refuse waste and enhance their business here and now.
The fight against waste takes place in two phases:
1) first, with a calculated cost of food based on presumably real consumption; 2) later, by adopting forms of reuse such as the doggy bag or resale services for unsold goods such as Too Good To Go .
We have already talked about food cost optimization to reduce (expenses and) inventories in advance , the time has come to see the anti-waste actions of the aftermath. What to do when we have unsold food?
1. Anti-waste of resources, time and personnel ideas
Cooking with leftovers, using fruit and vegetable peels, choosing meat and fish from sustainable farms and fisheries is certainly the first step towards a more conscious cuisine.
If you are a bar, for example, you could try to reuse the remaining Parmigiano Reggiano in the various cheeses to prepare cheese crackers . The recipe, although it aims at the creative recycling of food, comes from an extremely renowned restaurant: it is in fact a gimmick by Takahiko Kondo, sous chef of the Osteria Francescana restaurant , which transforms the crusts of Parmigiano Reggiano into tasty hunger pans.
Furthermore, bars and restaurants can recover the rice to prepare rice croquettes with crispy bacon . A fun and original idea for an appetizer or a snack to be included in the aperitif saucers . Prepare them in the oven, with Combi Wave or Combi Wave Smart, without the need for staff in the kitchen and in a short time.
Peels are another ingredient on the anti-waste menu and can find a second life in multiple ways. The vegetable chips become non-fried chips if dried in the oven as also suggested by chef Eugenia Botti who uses Combi Wave in standby mode to carry out this operation ; those of fruit, the citrus peels, can be dried and then minced to prepare a natural aroma ready for use, perhaps to be used as a topping on brioches already filled on demand with Squeezita . Can you imagine the scent of a Gran Crema croissant with lemon powder and bergamot?
2. Doggy bags? Better to call him hide and seek
According to Fipe data , 55% of restaurateurs claim that customers often don't eat everything they've ordered , which is why a lot of food is thrown away. And customers rarely ask to be able to take away uneaten food, blocked by embarrassment (55%), inconvenience (19.5%), or indifference (18.3%). Maybe give a new idea of doggy bag , literally the bag for the dog , and also adopt a new name, which gives value to the gesture - and the courage at this point - of some customers in asking to take home what they have not consumed at the table. The hide and seek , as Fipe calls it from the verb to hide , is a consumer right , communicating the service in the best possible way and making the people who choose to ask for it feel important certainly encourages other customers to take this path.
3. Membership of Too Good To Go
To close the virtuous circle of good anti-waste practices, all you have to do is sign up for the Too Good To Go service , to recover up to 30% of the costs of your unsold items at the end of the day. You will earn cash, by selling products that you would have thrown away, and in reputation, by showing your respect for food and the planet. In fact, the Too Good To Go data show that subscribing to the unsold resale service offers visibility among over 4.3 million users in Italy, of which on average 3 out of 4 become regular customers.
We at Techfood want to make a concrete commitment alongside our customers in reducing food waste, so if you subscribe to the app you will enjoy the first free annual subscription . The offer is reserved only for our customers who want to refuse waste and enhance their business here and now.