GUIDELINES FOR RESTAURANTS

  1. PLANNING
    • Policy Formulation
      • Develop food waste management policy with clear objectives, procedures and goals.
      • Avoid over-purchasing, over-stocking and spoilage of food.
    • Menu Design
      • Properly plan and regularly review menu
      • Obtain feedback from guests on their preferences for meal types and portion sizes hence effectively forecast customers’ demand on food.
    • SMART TIPS: Serving Food in Buffets
      • Properly manage quantity of serving food in buffet (e.g. serve in smaller containers, half-refill near end of buffet session).
      • Pre-portion or set smaller portion for each type of food.
      • Consider providing smaller plates and encourage the customers to head back for refills.
  2. STORAGE
    • Store food with proper control of stock level, conditions, approaches & procedures, etc.
    • Return unused food back to refrigerator immediately
    • Inspect and maintain proper functioning of storage facilities regularly.
  3. HANDLING
    • Avoid over-trimming in the preparation of bulk meats and whole vegetables
    • Make good use of surplus food and/or food trimmings for second dish
    • Properly handle and prepare food (including procedures, temperature, personal hygiene, pest control and equipment handling, etc.) to prevent contamination and to minimize spoilage.
  4. DONATION
    • Identify donation opportunities arising from food preparation (pre-consumption food) and surplus food based on local requirements and/or established guidelines
    • Donate surplus food to food recycling banks or charitable organizations in compliance with local requirements and/or established guidelines
  5. RECYCLING
    • Identify recyclable and non-recyclable food waste for ease of separating and collecting food waste for recycling.

      • Examples of recyclable food waste: Vegetables, meat, flour, rice, bread, egg shells and tea leaves, etc.

  6. TRAINING AND EDUCATION
    • Provide training to staff to instill food waste reduction culture and to educate good practices on food waste management.
    • Encourage staff to provide suggestions on possible improvement options.
    • Raise and educate customer awareness to help prevent over-ordering and reduce food waste (e.g. reminder/promotion material at menu and/or dining table etc.)