Spectrum Sports

More Tips for Reducing Food Waste at Zoos and Aquariums

March 1, 2014 No Comments
  • Create guidelines or implement a system to ensure that you only purchase what you need when you need it. This could include a “just-in-time” ordering system or a new purchasing policy.
  • Look at production and handling practices and consider strategies for reducing prep waste including: improving knife skills of staff, purchasing pre-cut food, reducing batch sizes when reheating foods like soups or sauces, and training staff to reduce improperly cooked food.
  • Consider secondary uses for excess food. For example, leftover bread can become croutons, excess rice can become fried rice, leftover fruit can be a dessert topping, and vegetable trimmings can help form a base for soups, sauces and stocks.
  • Modify menus to increase guest satisfaction and reduce food left uneaten.
  • Be cautious with garnishes. Even small garnishes quickly add up to a significant amount of food waste, so avoid using inedible or rarely eaten garnishes.
  • Encourage guests to order or take only the food they can consume. Informational signs at buffet-style food service venues can get the message across.

Source: U.S. Environmental Protection Agency

Back

Sorry, the comment form is closed at this time.

Testimonials

“We get your magazine on a regular basis and look at them often for inspiration, especially the …Buyer’s Guide and IAAPA show editions (yes, I keep them)!”
– Traci Walker, The Canyons Zipline and Canopy Tours, Ocala, Fla.

“The TAP coverage and layout for F2 is FANTASTIC. Thanks for the banner page heading. Love the placement of the Live Oak ad…could not be better!”
– Amigo Ben Jones, F2FEC

“I received the magazines. Hey, beautiful job on the article. Many thanks, I’m very happy.”
– Sebastian Mochkovsky, Sacoa

Spectrum
Funovation
Rebound Unlimted, Inc.
American Conference