Over the past several years, there has been a greater focus on foodservice sustainability. The most tangible element many foodservice operations and consultants focused on was local sourcing of products. Foodservice professionals and consultants quickly found this to be logistically difficult and expensive. They also found that the availability of certain foods was restricted to specific times of the year, which limited product choices.

Many foodservice operations and consultants are interested in waste management because it is simple to implement and makes an economic difference, rather than requiring greater economic resources.

Four Emerging Trends

Andrew Shakman, president and CEO of LeanPath, Inc., has identified four emerging trends as more and more foodservice operations tackle food waste management issues. The most significant trend is that most foodservice operations and consultants now realize that food waste management demands a multi-pronged approach. The scope of understanding has evolved.

"There is no one-size-fits-all solution," says Shakman. "To be the most effective, you have to address the various stages of the food waste stream, including pre-consumer and post-consumer food waste, and you need to track food waste so you can manage progress at each level."

According to Shakman, a second emerging trend is a growing interest in food waste composting, whether on site or off. Many foodservice operations are updating their purchasing policies to specify compostable disposables, such as corn-based cups and trays. These products can be composted in commercial facilities, avoiding landfills, which minimizes methane production, a potent greenhouse gas. In fact, some municipalities have banned plastic bags, plastic bottles and Styrofoam to keep them out of landfills, instead encouraging more environmentally friendly alternatives.

Another trend focuses on reusing or donating food that can't be used on site. Some foodservice operations have established formal reuse policies that dictate how pre-consumer food waste should be handled when reused for human consumption, such as food donations. For pre-consumer and post-consumer food waste where reuse for humans is not possible, food may be donated to local farmers for feeding livestock.

Lastly, Shakman is seeing more emphasis on post-consumer waste.

"Portion control is the simplest way to reduce post-consumer waste," he says. "By sizing portions correctly, less food is thrown away by guests. Many colleges and universities are doing this by eliminating trays and discouraging overconsumption in all-you-can-eat environments. Instead, students take only what they can carry and return for more if they are still hungry. Studies have shown this approach can reduce postconsumer waste by 30 percent."

Healthcare foodservice operations are also embracing this trend. Many hospitals have instituted room service dining where patients order what they want, when they want it, which cuts down on unwanted food and post-consumer waste.

Understanding the Waste Management Hierarchy

Shakman says to have a better understanding of food waste management practices, foodservice professionals and consultants should familiarize themselves with the waste management hierarchy. The food waste management hierarchy provides a framework for the most effective way to approach food waste management.

"The hierarchy illustrates how foodservice professionals should start first with source reduction of waste, minimizing pre-consumer food waste before it gets into the waste stream in the first place," says Shakman. "Foodservice professionals and consultants should look at re-use opportunities second, examine food waste composting opportunities third and investigate more efficient and environmentally appropriate methods of disposal as the last step in the hierarchy."

Shakman explains that by approaching the waste challenge in the correct order, foodservice professionals and consultants can maximize their financial savings and environmental benefits from food waste management efforts. He also identifies this as one area where foodservice professionals can improve.

Many foodservice operations are focusing waste management efforts first on post-consumer waste through composting or food donation, without implementing food waste tracking and source reduction efforts. Foodservice professionals and consultants should focus efforts on source reduction of pre-consumer food waste because it offers the greatest potential for financial savings and is highly actionable.

"It's great that foodservice professionals are eager to divert food waste, but it's important to go about it in the most effective and efficient way, otherwise they can waste resources and effort," says Shakman. "Focusing solely on waste diversion, which is lower on the hierarchy, is like standing in a flooded kitchen and looking for a mop before finding the leak. You have to stop the leak first and then you can focus on cleanup. It's the same with reducing food waste. By implementing source reduction strategies first, foodservice professionals can stop the leak and then begin to reduce food waste in the stream."

Equipment Plays an Important Role

Implementing food waste tracking and control strategies across the hierarchy, updating purchasing policies and redefining food-handling procedures are critical to improving waste management efforts, but foodservice equipment also plays an important role. There are several equipment options that can help reduce food waste, including pulpers, waste decomposers and waste dehydrators. Co-generation systems are also available to turn cooking grease into electricity. Produce washing equipment ensures foodservice operations get the longest life out of their produce and reduces the amount of food that must be thrown away due to spoilage.

Waste management trends are constantly evolving, and consultants should stay up to date on the latest strategies, equipment and innovations to help their foodservice clients implement the most efficient practices. For those foodservice operations wondering where to begin with food waste management, Shakman recommends instituting a waste tracking initiative to establish a bench-mark to better understand the level of waste in the organization. From there, they can determine the most appropriate waste management strategies for their situation.

For more information on how to reduce food waste, click here. Andrew Shakman also blogs about food waste management topics at Food Waste Focus, LeanPath's official blog.

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