Mini-Menu
Allow customers to order smaller quantities or share a meal.
EU
Nudge consumers making good decisions to avoid food waste
Identify ‘decision points’ in restaurants/canteens and then targeting appropriate spatial design/displaying communications in these points.
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Prevent and reduce food waste
Develop strategies for preventing and reducing food loss and waste, in line with Sustainable Development Goal (SDG) Target 12.3.
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Fund research to develop products derived by co-products
Encourage the allocation of more funding (private and public) dedicated to research and innovation in order to develop new products derived by co-products.
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Train Staff
Encourage the training of personnel and raise awareness within the organization on how to prevent food wastage at all levels of operations (e.g. marketing, procurement, logistics, etc.).
Use AI for Trend Analysis
Apply artificial intelligence to analyse consumption trends, identify unpopular food items, and optimize the loading of food and beverages.
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Innovate Food Packaging
Innovate packaging through initiatives to introduce new options and reduce FW at distribution and consumption (e.g. reducing the perishability of products, creating new packaging sizes).
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Communicate Reuse Policy
Have a clear reuse policy and communicate that to all staff, e.g. fresh sandwiches and wraps can be reused within x hours.
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Wrapped Food Items
Consider providing wrapped items where possible, such as cakes and sandwiches, that allow reuse if not eaten.
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Keep Surplus Food Cool
Keep food in temperature controlled containers / fridges in the event room so that any unused food can be used in the staff restaurants or be taken away after an event or be distributed to charities.
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