The purpose of this brochure is twofold: first, to raise awareness
restaurateurs and caterers-banquet organizers in
the importance of preventing food waste and other
on the other hand, to allow the dissemination and exchange of good practices.
The examples that are offered here do not constitute a
exhaustive list. All your suggestions and proposals are
welcome: do not hesitate to contact us! (see
practical modalities on page 14)
Intro:
Fight against food waste
UCM edition
The UCM and the FED Horeca Wallonie asbl, recently interviewed restaurant owners and caterers-banquet organizers to identify and collect a set of good practices to fight against food waste. The practices and tips collected on this occasion have been compiled in this booklet.
But by the way, what is food waste? Too often, prepared or unprocessed foods that have not been consumed because they are out of date, in excess or incompletely valued are disposed of as "waste". The figures speak for themselves: in the Walloon Region each inhabitant produces 15 at 20 kg of food waste per year, to which must be added the waste produced by the distribution sector, schools and other training centers as well as individual and collective catering. We understand that fighting against food waste is everybody's business and that everyone can contribute to it.
Why fight against food waste? From an environmental point of view firstly, the fact of producing, transporting and distributing food generates consumptions (water, fertilizer, phytosanitary products), produces waste and rejects CO2: all this is a waste if the products produced are thrown away, with the consequences related to the management of all this waste. On the economic front, raw materials are becoming more expensive and must be used sparingly. Finally, note that the organization of good waste management is not simple, which reinforces the idea that the least expensive waste is the one that does not exist!
Beyond the basic principles of food safety that ensure the freshness of products, it is a better development of raw materials (carcasses of poultry, fish bones) and a judicious organization of banquets that have been implemented. evidence by restaurateurs and caterers interviewed. There is no miracle recipe, the solution lies rather in the daily search for best practices and tips that, together, can effectively reduce the waste generated. The sense of organization for product management and the creativity of chefs for their use in cooking are the key words for effective reduction of food waste.
Download here: guide to fight against food waste
Source: http://www.ucm.be/ucm/ewcm.nsf/_/4C57DF ... lae-6azhk7
A reminder: you need 10 calories oil to make 1 for human food, in other words: we eat 2L oil per day.
Other UCM "environment and energy" guides http://www.ucm.be/ucm/ewcm.nsf/vEmList? ... lae-6azhk7