7 TIPS FOR RESTAURANTS ON HOW TO REDUCE FOOD WASTAGE

 Only 2 out of 10 outlets in India are partially conscious of the consequences of food segregation practices. A significant portion of edible food that is chucked away can be diverted from the fate of the landfills and be put on the plates of the underfed. Alarmingly, the UN has reported that ‘about 190 million Indians remain undernourished. It is further estimated that the value of food wastage in India is around ₹92,000 crores per annum.’

Restaurants are one of the major stakeholders in the food value chain who will play a critical role in food wastage and will have to step up to minimize global food waste. Whether in the form of processed, semi-processed, or raw edible products going to human consumption, the amount of food wasted each year will rise by a third by 2030 if no appropriate measures are taken.


So, today in the light of World Food Day, here are 7 Tips we wish to give our Restaurant Industry on efficiently managing food wastage: 

  1. Food Donation: In a world full of food shortages, it is time to make food donation a key priority to cater to the people who are suffering due to the dearth of basic meals. If we partner with those institutional players or NGOs, we can prevent the atrocity of the ongoing 2.1 billion tons of food which will either be lost or thrown away. 
  1. Smart Inventory Management: More than ⅓ of the food wasted in a restaurant comes from unused stock, because there is very poor knowledge and management in inventory, kitchen staff tends to bring in more stock than they can use.  This stock is a perishable commodity and hence with Petpooja Inventory and Recipe Management, get daily reports of existing stocks along with a food wastage report and automatically know what to why, how much to buy and reduce your food wastage by ⅓. 
  1. Zero-waste practices : India has an age-old tradition where nothing went to waste. Our grannies taught us to embrace zero-waste practices that encourage the philosophy of making meals from scraps and only when you need it. 
  1. Source local produce:  Yes! Source from farmers as that significantly helps in the reduction of food waste. 40% of the food production in India is wasted when restaurant outlets buy in bulk from wholesale markets.
  1. Installing community fridges: Restaurants in cities such as Kolkata, Mumbai, and Gurugram are installing community fridges outside the retail outlets to provide free daily access to extra food. In Kolkata, a restaurant named Sanjha Chulha did that to ensure no one sleeps hungry. 


  1. Partner with green companies: In Kamikatsu, a city in Japan, 90% of the waste is recycled. It is called ‘no waste’ concept. Partner with green companies who are committed to environmental initiatives such as composting and sending zero waste to landfills. 
  1. Market your restaurant as a Green restaurant: Marketing your restaurant as a Zero Waste Restaurant will attract more customers. Hears us out, asking your customers to order only as much as they can eat or pack their leftovers to give it to someone who will throw a positive light on your restaurant. From changing your menu, to recyclable cutlery and making digital menus, bills will be considered Uber Cool. And millennials are genuinely concerned about the environment and this will be a great strategy to pull customers, increase sales and go green! 

And from our side? Well, Petpoja runs on the path of Go Digital, Go Green! We and our family of 15,000 restaurant users strongly believe in the idea of digitising all the restaurant operations and running everything hassle-free! To know more call on +91 7046223344 or visit Petpooja.

Location: India

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