Building a Sustainable Future, One Meal at a Time
By Amani Ezzo, RD, Director of Menus
In our journey toward sustainable living, one often overlooked area is within the walls of our buildings. The issue of food waste isn't limited to our kitchens; it extends to larger spaces, impacting both our environment and finances.
Think about the kitchen in a long-term facility, like a busy office cafeteria or a school's food service area. Every day, that kitchen piles up a huge amount of wasted food. Whether it's leftovers from meals, food overproduction, or not storing things properly, it's all part of the problem.
But why does it matter?
Well, apart from the ethical and environmental concerns, it hits the budget hard too. According to the U.S department of agriculture, around 30-40% of the food supply in America goes to waste, totaling an enormous loss of $161 billion annually! Managing a kitchen within long-term facilities comes with the responsibility of providing nourishing safe meals and also minimizing waste effectively.
Here’s how you can effectively reduce food waste
Conduct regular surveys and visit residents to assess consumption patterns to adjust resident preferences and offer alternatives, this helps with residents satisfaction and minimizing food waste.
Detailed inventory management serves as the initial step in preventing food waste, maintaining detailed records to minimize excess stock and prevent food from expiring.
Implement FIFO method
Keep temperature log on fridge and freezer, which is also important for food safety
Implement a labeling system with dates and details and use-by date; An overlooked task by staff that have a huge impact on spoiled food and food waste
Regularly check stored food to spot items on the verge of spoilage
Freeze a batch of ripened banana to make a banana bread or a smoothie and offer it as a snack of the day; Discard any spoiled items to ensure resident safety
Other options to consider reducing food waste
Offer meals for staff in your building
Establish relationships with local charities, food banks and composting programs
