The waste reduction value chain The essence of effective waste management can be found in the three R’s: Reduce, Reuse and Recycle. The three R’s become evident in several stages of the kitchen process. Wise up on Waste focuses on reducing the waste margin across all areas of your business. The preparation bin 1 covers waste in mise en place and preparation for transport The plate waste bin covers portioning and plate waste. The preparation bin 2 covers waste from the kitchen on the event location. As you can see from the diagram the waste generated from the different areas of the kitchen can be segmented into 4 different types of waste; spoilage, preparation in the mise en place kitchen, preparation at the event location kitchen and plate waste. By segmenting your waste you will be able to see where your waste occurs. Optimizing these steps means: 1. Purchasing: have real-time control over your stock and the sold items 2. Storage: maintain an overview of stock, using an improved date sticker system 3. Mise en Place: produce items once you are sure they will be utilized, to make sure you are not over producing 4. Preparation storage: keep your products safe, sealed and cooled and maintain an overview of what goes in and comes out. 5. Transport: put your products safe, sealed and cooled in the transportation provided. 6. Catering kitchen: only prepare the amount needed and keep unused products cool and ready for reuse. 7. Plate Waste: the right portions will prevent your kitchen from producing excessive plate waste 8. Disposal: learn from your plate waste and dispose of your organic waste sustainably Dishwasher High Low High Low Ambient storage Fridge Freezer High Low High Low 8. Disposal 1. Purchasing 2. Storage 3. Mise en place kitchen 4. Preparation for transport 7. Plate Waste 5. Transport 6. Catering Kitchen SPOILAGE WASTE PREP WASTE MISE EN PLACE KITCHEN PREP WASTE CATERING KITCHEN CUSTOMER PLATE WASTE SPOILAGE WASTE PREP WASTE MISE EN PLACE KITCHEN PREP WASTE CATERING KITCHEN CUSTOMER PLATE WASTE The spoilage bin covers waste from over purchasing and the stock room, fridges & freezers. Food WASTE

LYCAR ALETTA FOOD WASTE AWARENESS POSTER VALUE CHAIN APPENDIX 10

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Page 1: LYCAR ALETTA FOOD WASTE AWARENESS POSTER VALUE CHAIN APPENDIX 10

The waste reduction value chainThe essence of effective waste management can be found in the three R’s: Reduce, Reuse and Recycle.

The three R’s become evident in several stages of the kitchen process. Wise up on Waste focuses on reducing the waste margin across all areas of your business.

The preparation bin 1 covers waste in mise en place and preparation for transport

The plate waste bin covers portioning and plate waste.

The preparation bin 2 covers waste from the kitchen on the event location.

As you can see from the diagram the waste generated from the different areas of the kitchen can be segmented into 4 different types of waste; spoilage, preparation in the mise en place kitchen, preparation at the event location kitchen and plate waste. By segmenting your waste you will be able to see where your waste occurs.

Optimizing these steps means:

1. Purchasing: have real-time control over your stock and the sold items

2. Storage: maintain an overview of stock, using an improved date sticker system

3. Mise en Place: produce items once you are sure they will be utilized, to make sure you are not over producing

4. Preparation storage: keep your products safe, sealed and cooled and maintain an overview of what goes in and comes out.

5. Transport: put your products safe, sealed and cooled in the transportation provided.

6. Catering kitchen: only prepare the amount needed and

keep unused products cool and ready for reuse.

7. Plate Waste: the right portions will prevent your kitchen from producing excessive plate waste

8. Disposal: learn from your plate waste and dispose of your organic waste sustainably

Dishwasher

High