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EPCAS Food Waste Initiative Staff Briefing

LYCAR ALETTA FOOD WASTE STAFF BRIEFING APPENDIX 10

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Page 1: LYCAR ALETTA FOOD WASTE STAFF BRIEFING APPENDIX 10

EPCAS Food Waste Initiative

Staff Briefing

Page 2: LYCAR ALETTA FOOD WASTE STAFF BRIEFING APPENDIX 10

Wasting food is economically bad,

environmentally wrong and morally, ethically

inacceptable!

Page 3: LYCAR ALETTA FOOD WASTE STAFF BRIEFING APPENDIX 10

Facts and Figures

In Europe, 180 kg of food is wasted per

person per year, worth €300.

30% of food in the whole food chain is wasted, of which 42% by

consumers.

1 billion people in the world suffer

from malnutrition.

Food demand will increase with 70% by

2050.

Page 4: LYCAR ALETTA FOOD WASTE STAFF BRIEFING APPENDIX 10

EU Objective

=

To reduce 50% of the Food Waste by 2020

Page 5: LYCAR ALETTA FOOD WASTE STAFF BRIEFING APPENDIX 10

The EPCAS Food Waste Initiative What is it about?

Initiative to reduce Food Waste Facts show us too much food is

wasted Bad for the environment and costs

money Fighting food waste is a shared

responsibility This initiative supports EPCAS

members to fight their food waste and become food waste sensitive

Create awareness together!

Page 6: LYCAR ALETTA FOOD WASTE STAFF BRIEFING APPENDIX 10

The 3 levels of the Initiative

Bronze: Food Waste Sensitivity- Brief staff yearly concerning food waste- Sign EPCAS Code of Conduct

Silver: Food Waste Awareness- Measure food waste- Show figures in Quarterly EPCAS Monitor

Gold: Food Waste Prevention- Written plan on implementing measures- Integrated procedures

Let’s start together forbronze!

Page 7: LYCAR ALETTA FOOD WASTE STAFF BRIEFING APPENDIX 10

Waste Reduction Value Chain

Page 8: LYCAR ALETTA FOOD WASTE STAFF BRIEFING APPENDIX 10

Bin 1; Spoilage Bin Covers waste from over

purchasing and the stockroom, fridges and freezers

Bin 2; Prep Waste Bin Covers waste in mise en place

and preparation for transport

Page 9: LYCAR ALETTA FOOD WASTE STAFF BRIEFING APPENDIX 10

Bin 3; Catering Kitchen Prep Wast Bin Covers waste from the kitchen

on the event location

Bin 4; Plate Waste Bin Covers portioning and plate

waste

Page 10: LYCAR ALETTA FOOD WASTE STAFF BRIEFING APPENDIX 10

So what do we need to do toachieve gold?Step 0 – Brief your staff on the importance of food waste reduction.

Bronze level achieved

Step 1 – Use our waste audit to measure your current waste levels.

Step 2 – Identify where most of your waste occurs – i.e. from over purchasing or storeroom spoilage, from mise en place and preparation or from plate waste.

Silver level achieved

Step 3 – Take action! Use our advice and tools to make improvements and involve your staff.

Gold level achieved

Step 4 – Continue the waste audit and see how much you have saved.

Page 11: LYCAR ALETTA FOOD WASTE STAFF BRIEFING APPENDIX 10

We count on YOUR

SUPPORT!

Be bronze, be silver, be gold

as there is No Time To Waste!

Thank youVERY

MUCH!