Video- Food wastage.

http://www.youtube.com/watch?v=dVsPCQNRHZo

Enjoy!

Wastage from Buffets

Sushi buffets causes wastage ??

Buffets are an instant attraction for people. You pay one price and you can eat as much as you want. This all-you-can-eat concept encourages customers to over pile their plates with food, as customers are given the luxury of choice amongst different varieties of food. The only thing you have to worry about is making sure your stomach has the capacity to handle. However, often than not, people do not accurately estimate their eating capacity and take more than they can eat.

Buffets offer a huge temptation for people to take more than they stomach can handle it. As the popular saying goes, "Your eyes are bigger than the stomach", people are tempted to take more by seeing the large array of food displayed in front of their eyes and momentarily forgets about how much his/her stomach can take it.

Research findings revealed that people tend to take more than they can eat when presented with the luxurious option of not only a free-flow supply of food but also a large variety of different food items, as such in buffets.

So, during a buffet do not fall into this temptation and excercise responsible ordering/ taking. A little effort from one can help reduce the amount of food wasted.

What can restaurants do?

• Start it right:

We started the buffet with shallow pans, moved to deep pans during heavy times, and then moved back to shallow pans near the end of day. In this way, our pans still looked full and we provided the same variety without all the waste associated with over-preparation to fill pans.

• Larger cups:

Use large drink cups to increase liquid intake - resulting in less food intake and less server labor to keep drinks filled. It is also more convenient for the customer.

• Know the food well:

Prepare known quantities in advance. Keep track of preparation, portions and fired quantities. Keep waste on the line to a minimum by using smaller containers and reducing batch sizes as closing nears.

What can YOU do?

• Use up your leftovers. 

Instead of scraping leftovers into the bin, why not use them for tomorrow's ingredients

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• Responsible consumption in buffets:

Do not take more food than required, this would result in lesser food wastage. Obtain the correct portion size.
Simple tricks of using smaller serving utensils or plates can encourage smaller portions, reducing the amount left on plates.

• Plan ahead. 

A shopping list will reduce the risk of impulse buys or buying unnecessary quantities, particularly since stores typically use holiday sales to entice buyers into spending more.
                                             

•  Donate excess: 

Food banks and shelters gladly welcome donations of canned and dried foods, 

• Sharing is caring:

Sharing dishes with friends or family or incentives for asking waiters to serve smaller portions. We not only save extra dollars, but more importantly we help preserve the earth’s dwindling resources in our own little way.

IMPACTS

What impacts can food wastage lead to?

Present impacts:

1. Loss of money from the wastage of food. It costs around $1 billion every year just to dispose of all its food waste. 

2. Food wastage also leads to a wastage of resources, that are used in food production, distribution and disposal.

 Future impacts:

1. When food decomposes, it releases methane, a greenhouse gas 25 times more damaging than carbon dioxide. 

• Carbon dioxide traps heat in the atmosphere resulting in: the melting of mountain glaciers on every continent, reductions in the extent of snow cover, earlier blooming of plants in spring, a shorter ice season on lakes and rivers, ocean heat content, reduced arctic sea ice, and rising sea levels.

2. Not enough food to meet the growing demands

HOW MUCH?

How much food wastage are there?

1. If buffet in the restaurant is provided daily, the amount of food wastage that could be generated by the restaurant could amount to 1200 to 1800 kilos a month, or 1.2 to 1.8 tonnes a month. 

2. Food wastage could surmount to 10,000 SBS (Singapore Bus Services) double-decker buses lining the Pan-Island Expressway 

FOOD WASTAGE

What is food wastage?


1. Food waste or loss is measure only for products that are directed to human consumption excluding feed and parts of the products which are not edible. Per definition, food waste are the masses of food lost or wasted in the part of food chains leading to “edible products going to human consumption.