Global S&T Development Trend Analysis Platform of Resources and Environment
How Restaurants Can Cut Food Waste on Valentine’s Day – and Every Day | |
admin | |
2019-02-14 | |
发布年 | 2019 |
语种 | 英语 |
国家 | 美国 |
领域 | 气候变化 ; 资源环境 |
正文(英文) | Going out for a festive meal this Valentine’s Day? You’re not alone. On this holiday and others, restaurants see big business. That’s good news for the restaurant industry, but big business can generate a lot of food waste, which is a huge economic, social, and environmental problem. For the average person, the steps to reducing food waste when dining out are pretty straightforward:
For restaurants, however, food waste is an inefficiency to be avoided. But most restaurants don’t realize how much food they waste. After a high-traffic day like Valentine’s Day, restaurants need to look at their operations with a critical eye. The good news is that restaurants can cut down dramatically on the amount of food they waste and see a host of benefits from doing so. New research on behalf of Champions 12.3 – which tackles food waste as part of the Sustainable Development Goals – makes a robust case for cutting food waste at restaurants. The analysis of 114 restaurants in 12 countries found that nearly every restaurant achieved a positive return when investing in food waste-reduction programs, with the average restaurant seeing a 600 percent return on investment. The average restaurant also reduced food waste by 26 percent within the first year of working to reduce it. How is this possible? Even though most restaurants are pretty efficient these days, they still waste quite a bit of food. Many restaurant managers and business leaders accept waste as part of the cost of doing business, bury the associated costs of food waste in operational budgets and don’t see programs to reduce waste as worth the investment. In our analysis, however, all sites kept their total investment over three years under $20,000 and got $7 back for every $1 invested. Here are three simple steps that restaurants can take now to reduce food waste and increase their profits.
Whether you’re enjoying a restaurant meal this Valentine’s Day, or working a busy shift in the kitchen, try to reduce the amount of food that goes to waste. It keeps more money in your wallet and helps the planet to boot. For more details, read The Business Case for Reducing Food Loss and Waste: Restaurants. |
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来源平台 | World Resources Institute |
文献类型 | 新闻 |
条目标识符 | http://119.78.100.173/C666/handle/2XK7JSWQ/220147 |
专题 | 资源环境科学 气候变化 |
推荐引用方式 GB/T 7714 | admin. How Restaurants Can Cut Food Waste on Valentine’s Day – and Every Day. 2019. |
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