Zero waste

Zero waste is a concept that aims to minimise the amount of waste that ends up in the environment. In the hotel and catering industry, this means that all processes and practices are designed to avoid, reduce, reuse and recycle waste so that as little to no waste as possible ends up in landfill.

The implementation of zero waste in catering starts with the procurement of ingredients. Purchasing is as local and seasonal as possible in order to minimise transport routes and packaging materials. Many businesses rely on suppliers who deliver their goods in reusable packaging or do not use any packaging at all. The quantity of food is also carefully planned in order to avoid excess stock and the associated waste.

In the kitchen itself, zero waste means that every part of the food is utilised. For example, peelings and leftovers that often end up in the bin can be turned into broths or other ingredients. Creative chefs develop recipes that also utilise less common parts of plants and animals. Employees are also trained to work efficiently and minimise waste. Daily food waste can be weighed in order to gradually reduce waste. Smaller portions with ‘second helpings’, better buffet planning and many other strategies help to reduce food waste in particular.