Essential Waste Management Strategies for Restaurants & Cafés

Managing waste in cafes and restaurants is important for both sustainability and profitability.

Reducing waste in cafés and restaurants involves tackling not only food waste but also packaging and energy inefficiencies.

What Is Food Waste And Why Is It An Issue?

Food waste is a global issue, with over one-third of food produced for consumption being wasted, amounting to 1.3 billion tonnes annually.

In Australia, food waste costs the economy $36.6 billion per year, with the foodservice sector contributing significantly.

Around 70% of the food wasted in this sector is edible.

In the hospitality industry, food waste includes both the edible and inedible portions of food that are discarded. This includes food that was prepared and fit for consumption but wasn’t served or eaten, such as uneaten meals, surplus food, and leftovers.

Additionally, it covers inedible by-products of food preparation, such as vegetable peelings, fruit skins, bones, and eggshells

Why Should We Send Less Food Waste to Landfill?

Food waste disposal, like landfill and incineration, can harm the environment by polluting water, soil, and air, and they contribute to climate change and health risks.

When food waste ends up in a landfill, it breaks down without oxygen, producing methane, a greenhouse gas much more potent than carbon dioxide. This adds to the growing levels of greenhouse gases that drive climate change.

Additionally, landfills take up valuable space, which is increasingly needed for development or agriculture.

In hospitality, it can also be a point of difference that you make active changes to reduce waste.

In fact, one study found that nearly 98% of respondents indicated that sustainable practices would positively influence their customer reviews.

Why Is Packaging Waste A Concern?

Packaging waste is another significant issue in the food service industry.

Plastic waste is particularly problematic because it takes hundreds of years to break down, often releasing harmful chemicals into the soil and water.

By reducing packaging waste, restaurants and cafés can not only lessen their environmental impact but also appeal to eco-conscious customers who prefer sustainable options.

The extensive use of single-use plastics, such as takeout containers, cutlery, and straws, contributes to environmental pollution and landfill overload.

Switching to biodegradable, compostable, or reusable packaging solutions can make a substantial difference.

Energy Waste In Cafes and Restaurants

Energy waste is an often overlooked aspect of sustainability in the food service industry.

Restaurants and cafés typically consume a large amount of energy for cooking, refrigeration, lighting, and heating, leading to high operational costs and a significant carbon footprint.

By adopting energy-efficient appliances, optimising kitchen layouts, and implementing energy-saving practices, businesses can reduce their energy consumption.

This not only lowers utility bills but also contributes to broader efforts to combat climate change.

Efficient energy use is a win-win, as it improves profitability while also demonstrating a commitment to sustainability.

How To Reduce Waste In Cafes & Restaurants

Cutting down on waste in cafés and restaurants is good for the planet and your bottom line.
Here are some simple tips to help you get started.

1. Repurpose Kitchen Scraps

Consider repurposing kitchen scraps like vegetable peelings for stocks and sauces.
Bread ends and crusts contribute to 10% of bakery waste.

Explore innovative ways to repurpose these, such as creating breadcrumbs, croutons, or even bread-based desserts, to reduce this type of waste.

This approach can significantly cut down on food waste. Alternatively considering composting eligible scraps to reduce waste going to landfill.

2. Use Seasonal Produce

Design your menu around fruits and vegetables that are in season.

This not only supports local farmers and reduces the environmental impact of food production, but also minimises waste, as seasonal produce is often fresher and lasts longer.

3. Recycle Coffee Grounds

Used coffee grounds typically make up 18% of organic waste in cafes and restaurants.

Consider a coffee waste collection service or find creative ways to reuse coffee grounds, such as for composting or as a soil conditioner.

4. Partner with Food Rescue Initiatives

Collaborate with charity organisations to collect and distribute unsold food to those in need. This practice not only reduces waste but also supports your local community.

For example: When you have unsold food like sandwiches and pies, consider donating them to food rescue organisations.

Another option is to offer end-of-day discounts to minimise waste.

5. Design a Waste-Reducing Menu

Menu design plays a key role in waste management. Consider creating a menu that incorporates ingredients usable across multiple dishes, reducing the likelihood of unused food. Combined with careful inventory management, this approach can significantly lower overall waste.

Adjust portion sizes, garnishes, and side salads to match customer demand.

By offering optional sides, you can ensure customers only receive what they intend to eat, thereby reducing plate waste.

6. Bulk Purchasing To Reduce Packaging

Buying ingredients in bulk helps minimise packaging waste, cutting down on excess materials that would otherwise end up in the bin.

Consider low or no-packaging options where possible.

7. Eco-Friendly Packaging

Opt for eco-friendly packaging, including takeaway containers made from biodegradable or recyclable materials, to reduce your environmental footprint.

Alternatively, implement a ‘bring-your-own’ policy for containers and takeaway coffees.

8. Energy Efficient Appliances

Whenever possible, purchase energy-efficient appliances to reduce energy consumption, and ensure they are checked and maintained regularly.

This also applies to lighting—choosing energy-efficient bulbs, for example, can make a significant difference over time.

9. Proper Waste Disposal

Partner with a local waste management company to ensure that your waste is sorted and disposed of correctly.

This should include the supply of bins for waste and recycling as well as regular garbage collection to suit your needs.

At Cheapa Waste Skips, we offer skip hire for one-off waste removal, as well as regular garbage pick-ups for businesses in Sutherland Shire and the surrounding areas.

Customers choose us for our reliable, flexible, cost-effective service with no lock-in contracts.

10. Education & Communication

Providing information and training for staff can be helpful to get your team onboard when setting up new procedures for waste reduction.

Consider including your customers in the conversation, by sharing your updates on social media. You could offer incentives for customers who participate in bring-your-own container programs.

Look out for training programs offered through your local council or local organisations.

By adopting these waste management strategies, your café or restaurant can make a meaningful impact on both the environment and your business’s efficiency.

For more tailored waste management solutions, feel free to contact us at Cheapa Waste Skips.

We’re here to help you manage your business waste responsibly and cost-effectively with regular garbage collection in the Sutherland Shire.

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