How to handle leftover food
Make it easy for customers to take leftovers home
The easiest way to deal with leftover food in your café or restaurant is to offer customers a way to take their leftovers home with them. Consider stocking some eco-friendly takeaway containers and get your wait staff to ask customers if they’d like their leftovers packed for travel.
While not every customer will want to take leftovers home, it’s still worth asking, even if only a fraction of your customers do it. When customers take their leftovers home, it will reduce the overall amount of waste you need to deal with when service ends.
Donate surplus food to those in need
Leftovers are an unwelcome end to a meal because we know that many in need don’t have the luxury of throwing away food, but what if there was a way to channel safe leftovers to them? According to the food recycling app Foodprint, cafés and restaurants in New Zealand produce approximately 50,000 tonnes of food waste, of which more than 60% is avoidable, so there’s certainly room for improvement.
Connecting with a local food donation charity and engaging in a proactive donation program will help you significantly reduce the waste of edible food. In 2020, the Salvation Army’s Foodbank Project donated over 62,000 food parcels to Kiwis in need thanks to individual donations and partnerships with businesses.
Nestlé New Zealand has been a partner of the Salvation Army for over a decade supporting foodbanks with donations and classes like Nestlé Cook for Life, which teaches at-risk teenagers lifelong cooking and healthy eating skills. You can read more about the accomplishments of this long-standing partnership here.
Sell your surplus food
Donating food isn’t the only way to repurpose surplus food for others to eat. Apps like Foodprint and Olio connect individuals and foodservice operators with waste-conscious consumers willing to pay for and collect safe leftovers.
Think of it as a reverse of food-delivery apps. Instead of you preparing and sending out new food, people will travel to your restaurant to pick up leftovers from you at a low price (usually 50-80% off the purchase price).
Selling surplus food is a great way to reclaim some of the money you lose when food goes uneaten. While it will take some setting up to make it work with your business, it’s worth implementing if you’re serious about reducing your food waste as much as possible.
Start composting your leftovers
When all else fails, composting is the last chance your leftovers have to be repurposed before they are condemned to decomposition in a landfill. While you can compost otherwise edible leftovers, composting also gives you a way to recycle inedible organic scraps like fruit peelings and vegetable off-cuts.
Composting turns your excess food into a resource that gardeners can use to promote good soil structure, protect against drought, protect plants from disease, and feed microbial life like earthworms. You can choose to compost on-site or sell your compost to someone who will use it for purposes like landscaping or horticulture.
While composted food still decomposes and produces greenhouse gases, the method of composting means that more carbon is created than methane. Because methane has a more potent greenhouse effect than carbon, composting is worthwhile as a means of combatting climate change.
What can you compost?
It’s important that you are aware of what you can and can’t compost.
You can compost materials like:
- Fruits and vegetables
- Coffee grounds
Waste you can’t compost includes:
- Non-organic matter like plastics
Train your team
To make composting a success in your business, you need to get your staff invested in the process. Make sure that your team fully understands the concept of composting and why it’s beneficial.
Implement the composting process and record it in a document that all employees can access and reference. Ensure that you provide adequate employee compost training and delegate responsibilities for each stage of the process.
Both BOH and FOH staff can contribute to composting, and it can be an excellent opportunity to connect both teams with a shared task. FOH staff can also mention that you are composting to customers who might otherwise feel guilty about leaving leftover food.
Tip: Use signage to help remind both staff and customers what material is compostable and what isn’t.
Other ways to deal with surplus food
- As long as the quality of the food won’t suffer and you have the storage space, you can always store it for future use. Be sure to label the storage container with the contents and date you prepared it.
- After service ends, consider offering it to employees.
- Where possible, make arrangements with your nearby farms (including your suppliers) to use your scraps for animal feed.