1BUFFET Toolkit — A PATA food waste reduction initiative

CONTENTS

2

INTRODUCTION

3CHALLENGE: ORGANISATIONAL BUY-IN

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SOLUTION A: MAKE A BUSINESS CASE
SOLUTION B: DEVELOP A POLICYSOLUTION C: INVOLVE STAFF

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CHALLENGE: DON’T KNOW WHERE TO START

12SOLUTION A: MEASURE IT
SOLUTION B: CREATE A WASTE MAP

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13CHALLENGE: TOO MUCH FOOD WASTE!

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SOLUTION A: OPTIMISE PROCUREMENT AND INVENTORY MANAGEMENTSOLUTION B: STREAMLINE DELIVERIESSOLUTION C: SOURCE LOCALLY AND SEASONALLYSOLUTION D: PROPER STORAGE AND EXTENDING SHELF LIFE
SOLUTION E: MENU PLANNING

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CHALLENGE: PREPARATION WASTE

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SOLUTION: MANAGING FOOD PREP

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CHALLENGE: OVERPRODUCTION

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SOLUTION A: CONSIDERING TYPES OF SERVICESOLUTION B: MANAGING A BUFFET

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CHALLENGE: PLATE SCRAPINGS

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SOLUTION A: PORTION CONTROLSOLUTION B: SERVICE AND PRESENTATIONSOLUTION C: COMMUNICATING WITH GUESTS

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CHALLENGE: WHAT TO DO WITH WASTE

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SOLUTION A: RESCUE, REUSE AND REDISTRIBUTION
SOLUTION B: CONTACT LAWMAKERS
SOLUTION C: ESTABLISH NETWORKS
SOLUTION D: DISPOSAL

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35

REFERENCES

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BUFFET Toolkit — A PATA food waste reduction initiativeINTRODUCTION

We recognise that there are many challenges and barriers to implementing foodwaste reduction practices in hospitality and food and beverage operations.
Perhaps implementing such changes are too expensive, or there is a lack of space;perhaps the infrastructure in your property or municipality is not conducive to
reducing food waste to landfill, or perhaps you simply don’t know where to start.
There are indeed many ways to tackle reduce food waste in hospitality F&B operations – gowith what works for you.
Here are a few waste mapping and reduction methodologies to consider:

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UNEP’s guidance for implementing a W.A.S.T.E. project to prevent and reduce foodwaste in the food and drink business supply chain (Module 4) (UNEP, 2014)•

The Travel Foundation’s guide to creating a waste map (The Travel Foundation, 2013)•

WRAP’s four steps for hotels to take action on waste (WRAP, n.d.d.; Green Hotelier (ITP),
2014)

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Futouris’ step-by-step guide on waste management as part of their Sustainable Food
Manual (Futouris e.V., n.d.)

BUFFET Toolkit — A PATA food waste reduction initiativeThis resource presents some possible solutions to challenges you may face when working to
reduce food waste. If you have further questions or need assistance getting started, please don’t
hesitate to contact us. We are here to help!

The food waste management hierarchy shows food waste management options in order of most to
least environmentally and economically favourable.
Indeed, some food waste is inevitable. For example, bones are an inevitable consequence of
eating meat and while they can be utilised for a second purpose such as making stock, the bones
themselves will eventually need to be composted. Food waste of this type is categorised as
unavoidable. Unavoidable food waste is estimated to account for approximately 25% of all foodwaste that arises from hospitality, food service and food retail outlets in the UK. This means thatthe remaining 75% of food waste is avoidable.
(WRAP, n.d.b)

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BUFFET Toolkit — A PATA food waste reduction initiativeCHALLENGE: ORGANISATIONAL BUY-IN

In order to avoid or reduce excess food waste, you first need to acknowledge that there is aneed for improvement and commitment to sustainability and reducing food waste within yourorganisation. It may take your management or team a little convincing. Be sure to have a
dedicated individual who can be a champion for managing food waste in the organisation.

Solution A: Make a business caseMake the business case for reducing food waste. While it may seem like common sense that
reducing excess food waste can make a positive impact on an organisation’s bottom line,
sometimes a little research is necessary to make the case.
• Find out how much you could be saving annually with WRAP’s (n.d.g) simple calculator tool.
• Watch some videos from WRAP (2017) about how your business can save money by saving food.

The Singapore food waste minimisation guidebook (NEA and AVA, 2017, p.2) states succinctly:“Identifying the sources of food waste can uncover inefficiencies in the workplace, such as the wastageof raw materials. For businesses, it makes economic sense to reduce wastage of raw materials thatare bought. Not only would there be material cost savings; there would also be savings on disposal
fees resulting from less waste. This will ultimately translate to an increase in profits.”
According to Pirani and Arafat (2014), effective waste management in a hotel can reduce
waste production by 75% (see their journal article: Solid waste management in the hospitality
industry: A review). They go on to say, “more efficient waste management can help lead tosignificant savings for the business depending on where the business is located and the waste
management regulations in that area” (p.321).
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BUFFET Toolkit — A PATA food waste reduction initiativeSome benefits of effective food waste management include:
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An improved business image
Reduced carbon emissions from the decreased transportation of waste
Reduced costs due to smaller and more streamlined order requirements
Reduced waste disposal costs leading to increased profits
Possibility for tax deductions and other fiscal incentives
Re-use of non-edible food waste can sometimes be monetised when used for secondary
purposes (e.g. animal feed)
Improved relations with stakeholders, including the local community through theconcrete demonstration of CSR practices
Reduced risks and liabilities
Health and safety benefits (e.g. pest reduction, reduced odour emissions from garbage,
more sanitary streets in your community)
Increased employee morale

According to a study conducted by WRAP and WRI (Hanson and Mitchell, 2017), for every US$1
(or other relevant currency) invested in food loss and waste reduction, the median company
realised a US$14 return. Companies with the highest returns tended to be restaurants. Hotels,
food service companies, and food retailers tended to have ROI ratios between 5:1 and 10:1.
Although little literature is available on food waste management in the hospitality industry(Pirani and Arafat, 2014), and even less is available on the Asia Pacific region in particular,
according to Green Hotelier (ITP) (2014).
In terms of a business’ image, it is interesting to note that, according to a Unilever (2011) report,“Globally, 84% of respondents stated that they are concerned with the amount of food that isthrown away every day in out-of-home dining establishments. The concern appears to be evenhigher in China, Brazil and Turkey”(n.p.).
The report further found that 81% of Chinese respondents would be prepared to pay more formeals in places that are employing environmentally-friendly food waste disposal schemes. This
was the highest percentage amongst nations surveyed.
The Unilever (2011) report concluded that, “there are clear benefits for the industry itself: reduced
food waste means a reduction in disposal costs, increased kitchen efficiency, and ultimately, a
reduction in the foodservice’s carbon footprint” (n.p.).
Read more about making the business case for food waste by Hanson and Mitchell (2017) from
WRI and WRAP.

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BUFFET Toolkit — A PATA food waste reduction initiativeSome astounding facts about food waste:
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The United Nations’ Food and Agriculture Organisation (FAO, 2011) states thatevery year consumers in industrialised countries waste approximately 222
million tonnes of food, which is almost as much as the entire net food production of subSaharan Africa.
UN Environment estimates that 1.3 billion tonnes of food is wasted every year.
Preventing it could mean feeding all undernourished people in the world twice over
(UN Environment, 2017).
In 2016, 791,000 tonnes of food waste was generated in Singapore. This accounted for 10%of the total waste generated in the country. (NEA and AVA, 2017, p.1)
Roughly one-third of the food produced worldwide for human consumption is lost or
wasted, when one-fourth would be enough to eradicate world hunger (FAO, as cited in
HOTREC, 2017).
The UK wastes 1.9 metric tonnes of food and drink a year; 1.1 metric tonnes of this is
avoidable, worth £1.9 (~$US2.6) billion . There is, however,700,000 tonnes of food anddrink surplus either being redistributed or diverted for the production of animal feed
(WRAP, 2015b).
Food waste costs the UK hospitality and food service sector £2.5 (~US$3.3) billion, theequivalent to £10,000 (~US$13,128) for each business unit (WRAP, 2013c).
The global carbon footprint of wasted food has been estimated as more than twice thetotal greenhouse gas emissions of all road transportation in the US in 2010 (FAO, 2013).
The cost of food waste in the US is US$165 billion (Buzby and Hyman, 2012).

BUFFET Toolkit — A PATA food waste reduction initiativeSolution B: Develop a policy
To give some context:“The amount of food that is wasted each year
in the UK is equivalent to 1.3 billion meals, or
one in six of the 8 billion meals served eachyear” (WRAP, 2013b, p. 3). “Around 6% of all
food waste arising in the UK comes from thehospitality and food service sector. […] The
environmental costs of food waste include
water wastage through embedded water
present in food waste and greenhouse gas
emissions, especially methane, which iscreated when food waste is sent to landfill[…]. The business case for reducing foodwaste is compelling: food waste costs UK
hotels on average, £0.52 [(~US$0.68)] permeal (WRAP 2014)” (WRAP, 2013b).
In the UK, food waste represents a cost to
the hotel sector of £318 (~US$417) million
each year including food procurement,labour, utilities and waste management
costs, or £4,000 (~US$5,255) per tonne(WRAP, 2013b). A significant proportion ofthis waste is avoidable. It is thus evident thatan approach based on preventing waste in
the hotel business offers the opportunity
to deliver significant cost reductions
throughout the food handling process frominitial procurement through to disposal”(WRAP, 2013b).

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BUFFET Toolkit — A PATA food waste reduction initiative

Start by developing a sustainability policy foryour own organisation (see example of PATA’s
Sustainability Policy), and be sure to include
your commitment to sustainable food andwaste management in your mission statement,
as well as throughout your organisational
strategies.
You may develop a food waste policy for yourorganisation, either separate from, or as partof your sustainability policy. Either way, “froma sustainability perspective, the improvementof waste management practices of thehospitality industry is a pivotal part of its overall
green strategy. This issue must be addressed
not only by the staff of the establishments
at the different stages of operation (frontof-house, back-of-house, etc.), but also theadministration must draw out strategies which
would encourage guests to generate lesswaste” (Pirani and Arafat, 2014, p.322).
UN Environment further suggests to embedtargets as key performance indicators (KPIs) inoperations, supply chain management, andfor employees (UNEP, 2014).

What to include in yoursustainability policy:•

You may also wish to develop your own sustainablepurchasing policy. A helpful tool, “A Guide to Developinga Sustainable Food Purchasing Policy” is available fordownload from sustainablefoodpolicy.org.

Your organisation’s mission
in relation to sustainability• Your organisation’scommitment tosustainability and how
you demonstrate/ aim to
demonstrate it• Your organisation’s scope• Your organisation’s
relationship with existing/potential environmental andsocial impacts relative to its
location, local environment,
and scale of services
provided.
(EarthCheck, 2012)

Remember that communicating your position withexternal stakeholders is key to your commitment tosustainable practices throughout your organisation,
and will also help to mainstream sustainability in our
industry. Communicating your position will also help to show leadership, differentiate you fromyour competitors, and boost your brand image.
For further information about developing a sustainable purchasing policy, and ideas on questions
to ask suppliers, visit ITP’s GreenHotelier.org.
Example: PATA is working to include a clause in our partnership agreements that make sure ourpartners and suppliers share our same values:

In line with our sustainability statement and policy, PATA aims to conduct our business in asocially responsible and ethical manner, in a way that is good for people, planet, and profit.
We encourage our partners and suppliers to work with us to leave a positive impact on thesurrounding environments in which we operate by:
1. Guaranteeing compliance with national and international regulations in all relevant
aspects, including those relating to the workplace and the environment.
2. Promote and respect human rights, including non-discrimination, health and safety,
fair wages, and, in particular, the rights of children.
3. Reject and condemn the exploitation of people, in any of its forms, especially sexualand in particular when it affects minors.
4. Make good use of natural and local resources, reducing negative environmental impact,
minimising the consumption of resources, and maximising positive community impact.
PATA asks that our partners and suppliers strive to comply with the commitments abovein acknowledgment of our collective responsibility towards society to be good corporate
citizens.

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BUFFET Toolkit — A PATA food waste reduction initiativeSolution C: Involve staff
As part of your sustainable food operations, obtaining and maintaining staff buy-in is critical(WRAP, n.d.c): Setting goals and explaining the benefits to everyone will help them to understandwhy changes are necessary.
Making sure that everyone is involved and on board also helps to mainstream the process andmakes implementing food waste measures easier. Be sure to communicate clearly with staff, to
not only increase awareness but also encourage dialogue. Getting staff involved will bring about
a sense of ownership. Providing visual aids such as posters throughout the kitchen can also help
promote behaviour change. Keep staff motivated by setting SMART food waste reduction goals.

What can I put inthe food waste bin?
bread &
pastries

tea & coffee
grounds

fruit &
veg

dairy

meat

yes
pleasefish

no thanks

packagingof any sort

plastic
bags

liquids

oil orliquid fat

www.wrap.org.uk/recyclingfood

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BUFFET Toolkit — A PATA food waste reduction initiative

These practices should not only be
communicated with kitchen teams,
but also service teams, housekeeping,gardening, engineering, purchasing,receiving, and security, as all
departments can contribute to making a
difference. Housekeeping, for example,
can help with reducing or reusing gifted
fruit baskets, etc.
A key factor for organisations is staff
training. This includes: meetings andpresentations with Q&A on the total
program and audit, and involves members
from multiple relevant departments,
who are given hands-on training from the
beginning.
Off-site visits can be conducted to makethe mission and reasons why tacklingfood waste is imperative. Suggestions
for off-site visits include taking staff
to visit composting sites, farms, andlandfills, or volunteering by riding along
in a food truck to donate food in thecommunity.

Further reading:
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Futouris e.V. (n.d.,) suggests in its Sustainable Food Manual to:“Create awareness among staff members of the importance and benefits ofsustainable food operations in order to gain the support of as many staff aspossible. Train your staff well on all aspects of sustainable food operations in order tobe able to continuously innovate and improve operationsStimulate the change process
and encourage management and staff members to continuously innovate and move
operations towards more sustainability.”
UN Environment’s (2014) Prevention and reduction of food and drink waste inbusinesses and households- Guidance for governments, local authorities, businesses andother organisations, presents a typical team structure and responsibility table in Module
4, page 106.
Read more about forming a ‘Green Team.’
Our partner, Green Hotelier (ITP) has a great article (2013) about increasing employee
engagement in the context of recycling.
Tracking waste and using posters to help staff to categorise their waste will reinforce
messages. Watch videos, access a toolkit and Quick Start Guide via WRAP (n.d.g):“Your Business is Food; don’t throw it away!”

BUFFET Toolkit — A PATA food waste reduction initiativeCHALLENGE: DON’T KNOW WHERE TO START
Tackling sustainability issues is daunting. Being overwhelmed about food waste is completely
understandable. Knowing where to start can be a huge hurdle, so here are some suggested
solutions!

Solution A: Measure itStart by measuring your food waste. In doing so, you can better manage it by identifying how
much waste is generated and where it comes from. This can help to identify causes of the waste
and ways to prevent it. To take a line from our good friends at EarthCheck, you can’t manage
what you don’t measure!
Here are a few ways to start measuring:
Green Hotelier (ITP) suggests:“For a trial period, e.g. a week, start collecting food waste in three separate bins (one each for
preparation, spoilage and plate waste), where appropriate, to understand where and why thiswaste arises. Weigh them daily to find out where the most food waste is being generated. Thisshould include food that would otherwise have ended up in the sink disposal unit. Rememberthat this is going to present a challenge to staff to do things differently so preparation is key –make sure staff understand why you are doing this and get on board” (Green Hotelier (ITP), 2014).
You can record your waste on a food waste tracking sheet, available via WRAP (2015a) or US
EPA (2015). For more detail, Unilever’s Wise up on waste is an app for professional kitchens toconveniently monitor and track food waste, including monitoring the composition of plate waste.
We recommend you go this extra step; if you are wasting a lot of meat, this is costing you a lot ofmoney!

Food waste audit template (NEA and AVA, 2017, p.22)
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BUFFET Toolkit — A PATA food waste reduction initiative

These sheets help to give standard metrics to help measure your waste. Once you’ve obtained
your baseline, you can then set goals to track your achievement over time in terms of weight orvolume, and in financial value. You may also wish to tackle certain areas first, for example, thebuffet, where you can reduce prepared portions, and select foods that can be made quickly as
needed, instead of pre-making too much.
Finally, setting and re-setting goals, engaging staff, as well as reporting on progress will help in
the learning and celebration process.
For information on how to conduct your own waste audit, please see foodsave.org’s DIY Waste
Audit.

Solution B: Create a waste map
Hotel Waste Mapping Guide(The Travel Foundation, 2013, p.i)
Understanding the type and source of food waste produced from the food and beverage area isvery important. At minimum you should aim to quantify total food waste, but measuring the typeand source of food waste from all stages of food preparation and service is recommended.
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Spoilage of raw materials: anything from the kitchen that is not suitable for use, e.g.
bruised or mouldy potatoes, spoiled produce, goods that are damaged/past expiry date;Preparation waste: anything that is not for human consumption and usually thrown out,
e.g. potato peelings, cut offs, dropped/burnt food, meat/fish bones etc.;
Overproduced food: i.e. prepared food portions that have not been sold/ consumed –including leftover buffet waste; and,Plate scrapings from customers.

L-R: Spoilage of raw materials, preparation waste, overproduced food, plate scrapings.

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BUFFET Toolkit — A PATA food waste reduction initiativeInvolvement of staff in mapping food waste can help identify opportunities to reduce waste, getthem involved and invested in the project, and help them understand why and how to reducefood waste.
Step 1: Develop a simple site plan
- Obtain or draw a map of your site
- Be sure the site map includes both back of house and front of house areas,such as:o Refrigeration and storageo Raw food prep areaso Cooking areaso Dishwashing
Step 2: Complete a site walk round – map the waste types and locations- Populate your site plan with information on waste and resource use- As you complete your walk round:o Look for areas where waste is being produced (e.g. storage, production, over		
production, guest plate)o Identify how waste is currently being handledo Mark areas of waste production on the site plano Make note of the type of waste generated and if possible, its composition (e.g.
		food spoilage, over production, inedible waste, edible waste; whether waste is		meat, vegetables, bread, etc.)
o Identify the source of the wasteo Identify if waste is garbage or whether it can be separated for recycling/reuse/		compostingo Take photographs to documento Note the number and placement of bins in each area, along with their volume and		collection frequency
o Remember to talk to key staff including area managers during the walk around		
about waste they disposeo Be sure to also record the date and time you completed the audit, as volumes may		
be different at different days of the week/times of the day
Step 3: Create an activity map to show costs of resources used and how/why waste is produced
in key activity areas. Calculate the true cost of waste.
View this video to see how the Sofitel Bangkok Sukhumvit saved over US$60,000 by reducing
food waste. (Winnow Solutions, n.d.). Read the case study here.
Place waste bins next to the type of food waste you are measuring: one in the stock room andnext to the refrigerator for spoiled food; one in the kitchen next to food prep area for egg shells,
vegetable seeds, and other inedible foods that can be composted; one behind the serving area
for overproduced food; and one in the pot washing area and/or where dishes are scraped.
Having separate bins in these areas ensures that waste is separated upstream, and makes it
easier to quantify where the most food is being thrown out. Quantifying and identifying where
food is wasted can help to make adjustments to purchasing, menu planning, and service.
Note: you will need set of bench scales to place in quick prep areas, and larger floor scales toweigh the waste.

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BUFFET Toolkit — A PATA food waste reduction initiativeBe sure to analyse the composition of your waste, report on it, and repeat audits regularly. You
may also consider using technology to help your staff with measuring, analysing and reportingfood waste in order to reduce food waste in your kitchen and simultaneously your costs.
Utilise this example chart below to record the weight/volume of food thrown out, and be sure torecord waste at every meal for at least three days.

Meal time/type[e.g. dinner all you can eat buffet]# of meals served/
covers[e.g. 150]

Spoilage (kg)

Prep waste (kg)

Total
spoilage

Total prep 6
waste

5

Overproduced food (kg)Plate scrapings (kg)

Total
8
plate
scrapings
7/150= .047 Plate
8/150= .053
6/150= .04 Overproduction
scrapings/
waste/cover
cover
Total
over
production

7

Spoilage/ 5/150=.03 Prep
cover
waste/
cover
Total waste (kg)
5+6+7+8=26
Total waste per
cover (kg)26/150=.173

Once you have completed this chart, you will be able to identify the following:•
Which meal produces the most waste•
Which area produces the most waste•
Types of food waste produced.

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BUFFET Toolkit — A PATA food waste reduction initiativeTo calculate the true cost of food waste, it is essential to determine a more accurate cost of waste
by taking into account product cost, labour, and utility usage.
You may utilise the formulas below to help calculate the true cost of food waste.

Calculate the cost of food waste
Average cost per kg of food = Total cost of food				Total weight of food
Average cost per meal = Total cost of food			# of meals
Daily utility costs = Total utility costs per month x 12
				365
Cost for producing meals daily = total food cost + total labour cost + daily utility costs
Results from food mapping audit:
Food waste = Daily kg of spoilage
			
Daily kg of food prep waste			Daily kg of overproduction waste		+Daily kg of plate scrapings			
Total kg of food waste
True cost of food waste per day = total kg of food waste x ave. cost per kg of food
Wasted food costs per meal = true cost of food per day					# of meals
Cost per meal = Cost for producing meals daily
			# of meals% of meal cost wasted = wasted food costs per meal				cost per meal

x 100

Step 4: Identifying and prioritising opportunities

Now that you know:•
Which areas produce the most waste•
Which meal produces the most waste•
The types of food waste produced; and•The cost of waste in both general and in different areas of the kitchen… you can use this information to take action to reduce waste, and realise financial savings
alongside environmental benefits.
Remember also, that using this data can be helpful to identify main areas of waste. You may
use this information to decide which area to target: ‘low-hanging fruit,’ big impact areas, big
opportunities for preventing food waste. Don’t feel as if you have to tackle everything all at once.
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BUFFET Toolkit — A PATA food waste reduction initiative

Tips for easy management:
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Be sure to segregate food waste in to
separate bins for spoilage, preparation,
overproduction, and plate waste
Colour code bins for easy training of staff
and clear segregation (Pirani and Arafat,
2014)
Monitor what food is left on plates orat the buffet and try to obtain somecustomer feedback to determine thereason why it was not eaten. Results canimpact menu planning (Futouris e.V., n.d.)
Implement online surveys or guest
satisfaction
surveycards
thataccompanythe checkat the end of the meal.
Consider implementing loyalty points orother incentives to encourage guests tocomplete survey

Case study: Waste Mapping Guidance forHotels in Cyprus: Saving money and improving
the environment (The Travel Foundation,2013). This report also has wonderful printable
resources for steps 2, 3, and 4 on pages 40, 44,
56-58, and 62.

CHALLENGE: TOO MUCH FOOD WASTE!
Yes, the challenge is that there is too much food waste (and general waste) in the kitchen. Below,
you will find various suggested solutions to challenges you will meet when trying to reduce waste
throughout your dining establishment. From procurement and sourcing, delivery, to storage andmenu planning, we hope these tips will help you take action in your kitchen!
To get you started, check out this interactive resource from WRAP (n.d.c), which includes fantastic
tips on measuring, purchasing, storage, prep, portioning, and recycling.

Solution A: Optimise procurement and inventory management
Review your waste audit to see what types of
items spoil the most. Using that information,
you may adjust the quantity or frequency ofpurchasing for these items. This information
can also help to better predict and control
your stock, reduce food waste, and of course,
positively impact your bottom line.
WRAP’s (2015c) stock control and purchasing
sheet is a great resource to utilise.

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BUFFET Toolkit — A PATA food waste reduction initiative

According to Futouris e.V. (n.d., p.30), “Optimising your purchasing procedures is the first step
towards preventing spoilage. If you order the right amount of the right types of food then you
will have less waste and accrue more cost savings.” The information you gathered during yourwaste measuring phase can help you identify how much waste is generated in each area of therestaurant. It can help to establish purchasing procedures based on stock control and forecasting.
Forecasting consumer demand is a huge part procurement, though understandably,
underestimating the amount of food needed to fill customer demand can be risky and many
establishments prefer to err on the side of excess (Pirani and Arafat, 2016). Predicting the quantityand variety of ingredients required can depend on numerous external factors (restaurants inthe area, special occasions, types of guests, etc.); however, there are many different restaurant
software solutions to make restaurant management easier (Mire, 2016).

Here are some tips to optimise procurement and inventory management:
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Order stock through a single primary purchaser. This practice can help to keep records simple andavoid over-ordering
Communicate with your provider to ensure that the quality/characteristic of the product fits yourneeds (e.g. the correct sized vegetables, etc.)
Be sure to avoid over-purchasing by ordering food just before it is to be used/when it is needed.
Consult with forecasts before ordering to reflect the expected number of customers
When buying in bulk, be certain that you will be able to use all of the productSet up a “stock and order” form in food storage areas that keeps track of amounts of a particularingredient as it is used
Optimise pack sizes to meet the needs of the unit
Understand the impact of seasonality etc. on the menu
Ensure packaging is adequate to protect goods
Review food waste data periodically to ensure measures are effective
For non-perishables, make sure they have a long shelf life
Train staff on using items with soonest expiration date first, FIFO (first in first out) and FEFO (first
expired first out) principles.
Train staff on differences between “best by,” “sell by,” “use by,” “freeze by,” “expires on,” onpackaging
Implement strong back of house storage and organisational structures in all kitchens (all kitchensshould be aware of where products are – including in other on-site outlets). Have an individual
who can be responsible for thisProvide storage training for staff on optimising space for storage – e.g. use clear stackablecontainers vs. plastic bags
(WRAP, 2013b; Futouris e.V., n.d.; foodwaste.ie, 2010; NEA and AVA, 2017; HOTREC, 2017).

Familiarity with the menu, inventory, stock shelf life, and reservation cycles (including special
occasions) will help in purchasing the right amount of food and prevent wastage upstream.
For more information on responsible purchasing, see UNEP’s Responsible Food Purchasing: Four
steps towards sustainability for the hospitality sector (2015).
Also check out The Guardian’s list of Top 10 food waste reduction apps from around the world.

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BUFFET Toolkit — A PATA food waste reduction initiativeSolution B: Streamline deliveries
Establishing long-term relationships with your suppliers, staff, and restaurant community is
an important step in delivering good products and service quality, as well as minimising risk
(Futouris e.V., n.d.).
Here are some tips to help streamline deliveries:•

Introduce good procedures to report and return spoiled goods•

Check deliveries to ensure that food is free from contaminates•

Temperature check particular foods (e.g. fish) to ensure it has been stored and transport
ed at the right temperature•

Make sure that perishables have a long time before they expire•

Optimise the delivery cycle to minimise food spoilage and associated costs•

Streamline procedures for receiving deliveries (especially chilled) and transferring goods toappropriate storage•

Review food waste data periodically to ensure measures are effective•

Work towards “just in time” delivery rather than pre-ordering in quantity( WRAP, 2013b; Futouris e.V., n.d.; Pirani and Arafat, 2014; foodwaste.ie.,2010)19

BUFFET Toolkit — A PATA food waste reduction initiativeSolution C: Source locally and seasonallySourcing locally and seasonally means that food has less distance to travel and so should be lesslikely to spoil. Sourcing locally whenever possible not only means a lower carbon impact fromtransport and refrigeration, it also means fresher and tastier ingredients that are theoreticallyless likely to go to waste.
Be sure to highlight your locally sourced ingredients and farms for further guest engagement andas a marketing tool. Try to communicate with your guests (and staff) that “imported” doesn’tnecessarily mean “better.”Some restaurants and hotels may even have their own gardens and farms for the freshest
ingredients. Talk about hyper local!
In places where land is scarce, vertical farming and hydroponic growing systems may also be asolution to ensure sourcing locally grown food.

Further reading:• Read about the hydroponic rooftop farm at Anantara Riverside Bangkok Resort• Read about the hydroponic system, “The Grow House” at the Ritz-Carlton in Naples, Florida, USA• Learn more about vertical farming (in Thai)

You may find local suppliers by:• Connecting with local agricultural or foodrelated NGOs
• Connecting with other hotels that havea similar goal. You may be able to sharesuccesses and failures• Visiting best practice hotels and learningfrom them• Visit local farms and farmers markets• Working with existing local foodcooperatives• Organising or hosting a local food festival
or fair and inviting local farmers toparticipate(Futouris e.V., n.d., p.9)20

BUFFET Toolkit — A PATA food waste reduction initiative

Using a seasonal calendar specific to your region can help you identify when products are inseason. This is especially helpful in developing seasonally appropriate menus.
See the example below!

Case study:
Six Senses Samui has an eco-farm on

Example of a seasonal produce calendar

its property, called “Farm on the Hill,”
where it grows its own vegetables andherbs to supply its onsite restaurant.
The farm, which used to be landfill,“was born from a landscaping necessity,
which includes a large volume of organic
waste generated (e.g. branch trimmings),
unutilised grey water, and lack ofnutrient rich soil.” The farm features a
module aquaponic system that is solely
constructed from reclaimed wastematerials, and a creative waste to wealthgarden where food waste is composted.
Six Senses Samui now has nutrient richsoil and is able to produce organic eggs,
goat milk and an abundant crop of fresh
vegetables. Guests, hosts and the local
community can enjoy feeding the goats,collecting newly laid eggs, and evenpicking organic produce for their next
meal, giving them a greater appreciation
for the food cycle.
(Six Senses Samui, n.d.; PATA, 2017)

Solution D: Proper storage and extending shelf life
After figuring out how much food is being thrown out, you can now take action to reduce waste.
To maximise the shelf life of the food:• Handle stock carefully to avoid damage and unnecessary waste. Always send back any
damaged goods received from suppliers• Store food correctly to prevent spoiling (e.g. always make sure the fridge door is shut, makesure refrigerator is below 5ºC/freezer is at -18ºC)• Monitor freezer and refrigerator temperatures twice daily• Understand how certain food items should be stored to extend shelf life, e.g. bananas
should not be refrigerated, fruits and vegetables should be stored in wire crates to allow air
circulation and reduce microbial growth, lettuce and tomatoes should never be stored close
to each other, etc.
• Clearly label products with the purchase and use by dates•

21

Apply a first-in-first out method of using up stock

BUFFET Toolkit — A PATA food waste reduction initiative

•
•
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•

Continually rotate stock by putting the newest product at the back of the shelf so that theoldest gets used first
Consider vacuum packing, flash freezing, or freezing some items to extend shelf life
Consider new technologies for extending shelf life such as ozone preservation
Increase the use of sous vide cooking to increase the shelf life of ingredients
Revise your shelf/storage plan frequently to ensure it reflects your menu
Marinate/cook meat and vegetables
Make ‘scrap’ dishes, such as in-house meat (sausage), vegetable stocks, bread pudding, juices,
etc.
Make low-priced specials around items that are over-stocked or close to expiration(Futouris e.V., n.d.; Pirani and Arafat, 2014; Pirani and Arafat,2016; WRAP, n.d.c)

Solution E: Menu planningThis is a big one. Menu planning is a key component of preventing food waste and spoilage.
Here are a few tips:

Menu design:
•
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22

Get customer feedback so you learn what they like and don’t like and cut dishes that areunpopular
Limit the number of dishes (and cuisines) on menus, and try to use the same ingredients tomake different dishes throughout the menu.
Understand the impact of seasonality/weather etc. on menus
Plan smart menus based on reservation forecasts. Consider the number, demographics (e.g.
age) and past food choices of guests
Develop a seasonal menu to increase variety
Improve forecasting; match the menu offer to demand
BUFFET Toolkit — A PATA food waste reduction initiative

•
•
•
•
•
•
•
•
•

Assess the costs/benefits of “make” versus “buy”
Prepare items such as bread, cakes, and desserts in-house so you have control of volumes ona daily basis
Review food waste data periodically to ensure measures are effective
Provide KPIs for cost per meal and value of food waste per meal
Design new menus with food waste reduction and packaging reduction in mind
Give your customer the right amount of choice. The more items there are on the buffet or
menu, the greater the number of ingredients and the higher the potential for waste
Adapt menus so that items customers often leave are reduced or made optional; pay attention
to plate scrapings and dishes that are unpopular
When adding a new menu item, be sure to do a tasting panel with employees to gain feedback
about the potential popularity of the dishAsk certain staff members to be “Food Waste Champions” and empower them to report onfood waste and make a difference

Recipe management:
•

•

•
•

•
•

23

Use a computer-based system for recipe management – software can scale and rescale
recipes and their ingredients immediately. If a core recipe is on the computer, the system canproduce scaled recipes for each day based on the guest forecasts. Knowing the right amountof ingredients prevents unnecessary food waste by allowing for more efficient purchasing
decisions
Know that the more sophisticated recipes with more ingredients, labour, and time involved
may not necessary be the more popular option. Remember to also consider purchase priceand margin as well as the waste it produces
Understand the skills and equipment available and match them to recipes
Use core items across the menu. A good example is tomatoes, which can be roasted, madeinto soups, used in salads and as a garnish. Consider what other items you can use in a similarway (WRAP, n.d.)Create menus that use fewer ingredients to reduce the risk of any going out of date
(WRAP, n.d.a)
Remember that more complication generates more waste. Careful menu planning may
prevent waste in many ways
BUFFET Toolkit — A PATA food waste reduction initiativeIngredient planning:
•
•
•
•
•
•

Plan menus to use food approaching its expiration date. A good way to do this is to offer
specials or a “dish of the day”
Revise menus to serve less wasteful dishes. For example, Pirani and Arafat, note that cheap
carbohydrates are on the top of the food waste heap (Pirani and Arafat, 2016).
Again, keep the range of ingredients down, or use perishable items in more than one menu
option so they are used faster resulting in greater stock turnover.
Buy small quantities of short-shelf-life items, or use ingredients with a longer shelf life.
Review menus to minimise range and ingredient mix
Reduce the number of ingredients per menu

Further reading:• Futouris e.V. (n.d.) also notes that smart menu planning is the key to waste prevention.
See the Futouris Sustainable Food Manual, page 21, for more ideas on food preparation anddesigning a sustainable menu.”• Unilever Food Solutions (n.d.) has also developed the “Wise up on Waste Toolkit,” which can help
plan menus while keeping track of costs. Download here.
• For more resources and some recipe ideas, check out Love Food Hate Waste.
• For more information on healthy, sustainable menus, visit menusofchange.org

24

BUFFET Toolkit — A PATA food waste reduction initiativeCHALLENGE: PREPARATION WASTE
When preparing food, there will inevitably be trimmings from preparation that cannot be used inother ways. It is understandable that some fruits and vegetable skins and seeds will need to bediscarded, and that bones and offal from meat won’t be on the menu. There can be ways to reusefood that would otherwise be prep waste, and ways to minimise what goes directly in the bin.

Solution: Managing food prep
As you know, everything in the kitchen is connected; as Pirani and Arafat (2016, p.136) note,“preparation waste generated depends on the types of dishes prepared. For example, there tends
to be more preparation waste from fresh and raw ingredients and so, for example, dishes which
are vegetable-based may be expected to generate more preparation waste than pasta-based
dishes… Breakfast buffets tend to serve foods such as cereals and jams which have a longer shelf
life and so do not lead to food waste generation if not consumed at the first event where they areserved.”Here are some tips to manage food waste in the prep area:• Provide training to ensure the kitchen team has the appropriate skills• Avoid over trimming during preparation• Use the right equipment to maximise food (e.g. calibrate oven to prevent over cooking, use
peelers that produce lighter peels)• Consider leaving the skins on vegetables• Implement effective processes to reuse excess supply (e.g. daily specials)• Cook smaller quantities of pre-prepared staple foods (e.g. rice, pasta) in smaller batches• Utilise bones from meat and vegetable trimmings to make stock• Utilise animal fats for grease• Get creative with your garnishes by using what would have been prep waste• Ensure good communications with your (e.g. events) team to match food availability tocustomer numbers• Ensure good communications with your service team to report on complaints/popular dishes/customer flow
• Review food waste data periodically to ensure measures are effective(WRAP, 2013b; Pirani and Arafat, 2014; foodwaste.ie, 2010; HOTREC, 2017)25

BUFFET Toolkit — A PATA food waste reduction initiativeCHALLENGE: OVERPRODUCTION

Making too little food is always anembarrassment; overproduction is much lessrisky. Measuring and managing the amountof food that is uneaten can help to save on
costs that will make a sizeable impact on yourbottom line.

Solution A: Considering types of service
A la carte style service will generate less waste than buffet style service in terms of overproduction,and in terms of plate waste.
Buffets will almost always produce more food waste in the area of overproduction; again, it
would be a risk for kitchens to produce less. In the event that there is not enough food, kitchens
scramble last minute to make more, often generating more waste as a result.
Different styles of buffet can also impact the amount of waste generated at mealtime:• Family style• Semi-buffet• Sit-down buffet• All you can eat• Single passFor example, as noted by Pirani and Arafat(2016, p.132), the “Abu Dhabi government havealso taken notice of the issue of food waste in
the hospitality sector and have accordingly
suggested that light refreshments be servedat weddings (in lieu of lavish dinner buffets) inan effort to reduce food waste. Consequently,
some hotels have started offering hor d’oeuvre
menus as an option for their clients. Suchmenus generate much less food waste thana full course lunch/dinner due to the petite
nature of the menu items served and theirmore dynamic supply-upon-demand nature.”
Customers will always have their expectations,but communicating with the guest about
the types of dining service offered and why
they are offered can help to manage those
expectations.
26

BUFFET Toolkit — A PATA food waste reduction initiativeSolution B: Managing a buffet
When putting on a buffet, perhaps for a large banquet or catering for an event, it can often be
expected that there will be more waste than during à la carte service. Here are some ways tominimise waste:
•
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•

•
•
•
•
•
•
•
•
•
•
•

Review food service choices (e.g. various types ofbuffets)
Consider smaller/variety of plate sizes
Prominently display buffet messages to minimise
waste (some restaurants even implement a fine forguests who take too much and don’t finish theirplates)Provide feedback forms for guests
Avoid displaying too much all at once; top up as
demand dictates
Closely monitor the amount of food that is put out
Do not re-fill the buffet in the last quarter of service
Use different types of containers that allow you toadjust the amount of food presented
Pre-apportion smaller or bite sized portions rather
than placing all the food in one large container
Save data pertaining to repeat groups (MICEin particular) for their return visit in order toappropriately menu plan their next buffet.
Use live cooking (e.g. egg stations or roast beef bar)to control portion size but also minimise the amountof food cooked/touched by the guest
Use smaller food containers towards the end of thebuffetReview food waste data periodically to ensure
measures are effective
Have a backup plan for food rescue, reuse, or
redistribution (e.g. Scholars of Sustenance Thailand(Thai-SOS) ad-hoc food pickup program)(WRAP, 2013b; Futouris e.V., n.d.; HOTREC, 2017)27

BUFFET Toolkit — A PATA food waste reduction initiativeCHALLENGE: PLATE SCRAPINGS
Plate scrapings are the uneaten food that is left on a
guest’s plate. Typically, it is no longer fit to “reuse” or“recycle,” but can be recovered or diverted from landfill
in another way, as compost or as use for biofuel. Food
service establishments can also invest in an aerobic
food digester such as the ORCA, a machine that turns
food waste into environmentally safe water that can bereleased into the municipal sewage system. Cowtech,a technology developed in Thailand, turns waste intoanother form of usable energy. Because plate scrapings
occur rather far down on the food waste hierarchy, it isgood to try to avoid as much of it as possible. Besides
doggy-bagging, here are some ways to reduce theamount of plate scraping waste that is generated at youreatery.

Solution A: Portion control
•
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•

Minimise the quantity of bread and starter portions
provided prior to the meal
Serve condiments in small portions
Serve smaller, carefully weighed out portions
Offer different portion sizes to your clients to fit
various needs, e.g. S/M/L, “smaller appetites,” orkids portions
Make the choice of side dishes more flexible, or
optional (for reduced price), e.g. smaller portion
sizes with refill options
Favour flavour over quantity(Pirani and Arafat, 2014; Futouris e.V., n.d.; WRAP (2013b);
HOTREC, 2017)28

BUFFET Toolkit — A PATA food waste reduction initiativeSolution B: Service and presentation
According to Futouris e.V. (n.d., p.22), “a thought-through way of presenting your menu also
helps to reduce waste and leftovers and subsequently reduce your costs.” Here are some ways tomake the most of service and plate presentation opportunities:• Serve food on smaller plates to make the portions look larger• Present food in an attractive way using colourful and fresh-looking ingredients with various
textures• Present food creatively, reducing the quantity served• If using garnishes for decoration, try to utilise the inedible part of the fruit or vegetable fromkitchen prep
• Offer as much front/show cooking as possible, allowing you to prepare fresh, correctly
portioned dishes in front of your guests, and to their liking• Use more voluminous garnishes such as curly salad leaf; they create the same volume on theplate but use fewer leaves(Pirani and Arafat, 2014; Futouris e.V., n.d.)Solution C: Communicating with guests
Communication is key. It is vital to communicate anychanges to your practices as well as your sustainability
policy and food waste reduction efforts to your guests.
As Futouris e.V. (n.d., p.24) notes, “research has shown,many change processes […] do not work because of a lackof communication. In addition, communication helps todevelop a positive image of the business for stakeholders
and, especially among guests.” Behaviour change starts
now!

Case study:
In 2014, the Intercontinental Doha – The City Hotel began a campaign to cut food waste, by raisingawareness. It utilised signboards and presentations, and educated both its staff and its guests.
Signs include the one seen at the buffet (Windrum, 2014).

“Raising general awareness about food waste and its costs automatically drives waste down”(Futouris e.V., n.d., p.30).

A Unilever (2011) report found that in China, 93% of people (survey respondents) agreed that there
should be more visibility about the sustainability practices of restaurants.

29

BUFFET Toolkit — A PATA food waste reduction initiative

When it comes to communicating with guests, be sure to train your staff on the topic so that they
can help to raise awareness, and answer questions guests and other stakeholders might have. A
good communication policy and strategy will help “to build trust between you and your clientsand [will] create value and brand identity: once your clients have realized that they will receive
certain information, they appreciate it” (Futouris e.V., n.d., p.22).
Some questions you may ask your guest when taking orders:• Portion size (half, full, kids)• Ingredients or allergies• Preferred cooking methods• Sides (with or without, types of sides available)
Train staff to read back the order to guests. This type of communication takes the customer’s
preference into consideration and reduces the amount of plate waste, or the frequency of plates
being sent back.
Provide guests with additional information about your sustainability and food waste practices
on your menu and on signage throughout your restaurant — Futouris provides great tips on page
25 of their Sustainable Food Manual. (Futouris e.V., n.d., p. 25)
Target social norms that lead to food wastage. For example, doggy bags in Thailand and the UK
are not looked upon favourably; therefore in many UK restaurants, servers are now instructed
to take it upon themselves to provide a doggy bag if there is a lot of food left on a guest’s plate(Pirani and Arafat, 2014).
Managing expectations can be much easier if communication is frequent and open. This practicealso extends to encouraging guests to make and keep to reservations, (or be charged for a noshow; guests must provide their credit card information when making a reservation), and reply
to invitations in the case of events, so that a more accurate headcount can be accomplished andpreparations including purchasing can be done accordingly.

WRAP (n.d.e) research on out of home eating in hotels and other sites can be found here, including
a resource pack on engaging with consumers to help reduce plate waste to help sites take action(WRAP, n.d.f).

Remember that communication goes both ways; ask whether the customer actually wants thatrefill, condiment, or side dish, rather than serving it automatically.
As with all solutions you choose to implement, be sure to review food waste data periodically toensure measures are effective.

30

BUFFET Toolkit — A PATA food waste reduction initiativeCHALLENGE: WHAT TO DO WITH WASTE
There are generally two kinds of food waste – edible and inedible. Edible food waste is fit forhuman consumption. Inedible food waste is not fit for human consumption; however, it may still
be useable for animal consumption or for creating compost.

Solution A: Rescue, reuse and redistribution
According to the food waste management hierarchy, although the most preferable option would
be to reduce waste, sometimes food waste is inevitable. Source reduction, followed by food
donation are the most preferable, as it is the most beneficial for society and environment. Energy
recovery – feeding animals, followed by composting and anaerobic digestion or less preferable,
but better than landfill or incineration, which are the least preferable options.

31

BUFFET Toolkit — A PATA food waste reduction initiativeIn the food waste management hierarchy,
preventing and reusing excess food, followedby donating food, followed by composting/energy recovery, are the options presented
in reuse and redistribution.
As such, there are many different ways tohandle food waste; how you do it will dependon the infrastructure available both withinyour organisation and its property, and yourmunicipality.

Distributing food donations to those in need

Having a reliable partner for donations
can make all the difference. Here is a list oforganisations across the globe that help
redistribute quality excess food, as well as
inedible food waste.

VIEW LIST OF FOOD REDISTRIBUTION ORGANISATIONS WORLDWIDE

Edible vs. Inedible Food Waste
Edible:• Use leftovers to make something else (e.g. bread pudding out of breakfast toast)• Develop a staff programme• Engage local organisations/institutions such as churches, prisons, shelters, etc. that may have aneed for quality excess food
• Find a community fridge programme• Give to a local “Buy Nothing” group
Inedible:• Invest in a food waste digester• Develop a compost on site (and use compost as fertiliser on hotel grounds, gardens, etc.) (Casestudy: Four Seasons Hotel, Philadelphia)• Take compost to local farm
• Arrange pickup with your municipality for organic waste

One important aspect to remember when
redistributing food via charity donationis that hotels must perform due diligenceand make sure that charity recipients sign
a waiver to protect the hotel from any
liabilities. [Thai-SOS has a sample of acontract, downloadable here.] It is therefore
imperative to abide by all food hygiene bestpractice and food safety regulations at allstages of the food management process:delivery, storage, preparation, service, andredistribution.
32

BUFFET Toolkit — A PATA food waste reduction initiative

Case study:
Grupo Vidanta in Riviera Maya, Mexico is dedicated to reducing waste to landfill – it has reduced
its waste to landfill to 0.6L per guest night, 78.9% better than best practice. Through this, Grupo
Vidanta has been able to direct nearly 274,000lbs (as of 2010) of fruits and vegetables from landfill.
Grupo Vidanta transfers kitchen waste to its vermicomposting beds, which generate a fertiliser
and topsoil used in its nurseries. Meat waste from the kitchen is used for animal feed, produced
via a recycler, which is able to recycle over 8,0000lbs of meat in six months. Oil from kitchens is
also recovered and delivered to recyclers for processing and for reuse as soap, cleaning products,
and animal feed. (EarthCheck, n.d.)Solution B: Contact lawmakers
If avoiding landfill is simply impossible, we urge you to contact your local politicians andlawmakers to consider putting some infrastructure in place, or to consider exploring possible
areas of cooperation. Take it from these examples:
•

•
•
•
•

33

The Hong Kong government has developed a Food & Yard Waste Plan for 2014-2022. The plansees the need to change habits to be more sustainable and sets a goal for 2022 to reduce foodwaste to landfills from 3,600 tonnes/day to around 2,160 tonnes/day (a reduction of about
500,000 tonnes/year) over the course of 8 years.
In Italy, Senate has passed a bill offering incentives to businesses that donate excess food andalso funds programmes to tackle food waste in hospitals and schools.
In France supermarkets must give unsold food to charities.
In Abu Dhabi, a tariff system charges certain sectors (construction, commercial, industrial,
includes hospitality) per ton of waste generated. The top 5% of waste producers must also
provide an audit report. (Pirani and Arafat, 2016)
In Australia, OzHarvest has worked to make sure that food donations are covered in Good
Samartiian Laws

BUFFET Toolkit — A PATA food waste reduction initiativeJohns Hopkins University’s Bloomberg School of Public Health recently published “Governmental
Plans to Address Waste of Food,” which reviews governmental plans to address food waste
around the world with a focus on the US.

According to Unilever’s (n.d.) study, “Internationally, people feel that it is the responsibility of
the government to ensure transparency around the sustainable practices employed by dining
establishments… Consumers also expressed a belief that it is the responsibility of the government toensure sustainable practices in restaurants.”

VIEW LIST OF WORLDWIDE LEGISLATIONS“Though sustainable practices are becoming more and more popular, changes in policy andregulation, followed by proper enforcement and monitoring, are still seen as the most effective ways
to bring about measurable change throughout an entire country. As an example, restaurateurs inJapan have urge the state to be more proactive if they would like to see the restaurants implement
eco-friendly practices in a more effective manner.”(Pirani and Arafat, 2014, p.323).

“Prevention and reduction of food waste in businesses and households” is a fantastic resource
and model for governments to develop food waste reduction programmes from UN Environment(UNEP, 2014).
Contact Scholars of Sustenance Thailand (Thai-SOS) for more information about how you cancontact your local lawmakers.

Solution C: Establish networks

Futouris e.V. (n.d., p.10) says:“Many hotels are aware of the importanceof local food. Nevertheless, it is sometimes
not easy to buy local food due to alack of logistics, infrastructure andcommunication. In addition, someproviders and local producers are simply
too small.

34

BUFFET Toolkit — A PATA food waste reduction initiative

Therefore, the development of local networks is of vital importance. Strong networks withlocal suppliers and producers helps to overcome certain obstacles on the way towards a moresustainable food policy and practice. The building of such networks is a critical and long-term
process.”
Futouris gives three easy steps to follow when building regional networks on page 10 of their
Sustainable Food Manual.

Solution D: Disposal
If disposal is absolutely necessary, be sure to abide by all local food disposal standards.
In particular, be conscious of your fat, oil, and grease disposal. For more information on reducing
the quantity of fat, oil, and grease, as well as information about the hidden costs of grease, checkout foodwaste.ie. (2010) page 28-29.

Conclusion
There is no magic ingredient to reducing food waste to landfill; the recipe to success is to be sure
to measure your waste, and to plan your ingredients carefully. Below, you will find a checklist
that can aid in your journey to successful food waste management. We hope that this toolkit has
been a valuable resource for you. Bon appetit!
VIEW FOOD WASTE MANAGEMENT CHECKLIST35BUFFET Toolkit — A PATA food waste reduction initiative

REFERENCES
Buzby, J., Hyman, J. (2012): Total and per capita value of food loss in the United States. Food Policy. 37(2012): 561–570.
EarthCheck (2012): Company standard. Version 3.5 June 2012.
FAO (2011): Global food losses and food waste – Extent, causes and prevention
FAO (2013): Food wastage footprint. Impacts on natural resources. Summary Report
Foodwaste.ie (2010): Less Food Waste. More Profit. A Guide to Minimising Food Waste in the Catering Sector
Futouris e.V. (n.d.): Sustainable Food Manual
Green Hotelier (ITP) (2013): Increasing employee engagement in recycling
Green Hotelier (ITP) (2014): Reducing and Managing Food Waste in Hotels
Hanson, C., Mitchell, P. (2017): A report on behalf of Champions 12.3: The business case for reducing foodloss and waste
HOTREC (2017): European hospitality industry guidelines to reduce food waste and recommendations tomanage food donations
Mire (2016): 100 Amazing Restaurant Software Apps You Need To Know
NEA and AVA (2017): Food Waste Minimisation Guidebook for food retail establishments
PATA (2017): Talking food waste with Six Senses: Sustainable luxury hotels and resorts
Pirani, S., Arafat, H. (2014): Solid waste management in the hospitality industry: A review. Journal ofEnvironmental Management.146 (2014): 320-336
Pirani, S., Arafat, H. (2016): Reduction of food waste generation in the hospitality industry. Journal of
Cleaner Production. 132 (2016): 129-145
Six Senses Samui (n.d.): Farm on the Hill
The Guardian (2017): Tackling food waste around the world: our top 10 apps
The Travel Foundation (2013): Waste Mapping Guidance for Hotels in Cyprus: Saving money and improving
the environment
UN Environment (2017): Mottainai Waste Facts & Figures
UNEP (2014): Prevention and reduction of food and drink waste in businesses and household. Guidancefor governments, local authorities, businesses and other organisations. Version 1.0
Unilever Food Solutions (2011): World Menu Report Global Research Findings 201136

BUFFET Toolkit — A PATA food waste reduction initiativeUnilever Food Solutions (n.d.): Managing Food Waste. ‘Wise Up On Waste’ Toolkit
US EPA (2015): Waste Logbook
Windrum, E. (2014): Intercon cuts food waste among employees with new campaign
Winnow Solutions (n.d.): Sofitel Bangkok Sukhumvit saved +$60,000 by reducing food waste
WRAP (2013a): Estimates of waste in the food and drink supply chain
WRAP (2013b): Overview of Waste in the UK Hospitality and Food Service Sector
WRAP (2013c): The True Cost of Food Waste within Hospitality and Food Service
WRAP (2015a): Food Waste Tracking Sheet
WRAP (2015b): Quantification of food surplus, waste and related materials in the supply chain
WRAP (2015c): Stock control & purchasing list template
WRAP (2017): Your Business is Food
WRAP (n.d.a): Menu planning for preventing food waste
WRAP (n.d.b): Food waste in hospitality and food service sector
WRAP (n.d.c): Hospitality and Food Service - getting started on waste prevention. Simple ideas to cut waste costs
WRAP (n.d.d): Hotels: Taking Action on Waste
WRAP (n.d.e): Less food saves money
WRAP (n.d.f): Resource pack for Hospitality and Food service sector. Engaging with consumers to help reduce
plate waste
WRAP (n.d.g): Your Business is Food; don’t throw it away!

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BUFFET Toolkit — A PATA food waste reduction initiative

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BUFFET Toolkit — A PATA food waste reduction initiative