The Problem With Food Waste in Restaurants
The Problem With Food Waste in Restaurants – Featuring @JoshuaWeissman – Add me on Instagram: GPStephan
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It is fucking disgusting the amount of food we waste at the restaurant from people not finishing their plate so we have to throw it out or just stuff going bad, the waste is crazy!
Its a big american thing. The portions are stupid big which explains the obesity rates in america. Traveling to other countries the portion is much smaller and yet you still feel full. Over here in usa we get portion sizes for 2-3 people with steroided infused food and even after eating all that u get hungry after an hour. Like cheese cake factory pasta dishes are for loke 2-3 people yet its an individual entre. I always end up taking it home but i see so kany other ppl eat like a quarter of it and throw it away.
I worked at a restaurant at Disney for a bit. And I have to say. Our chefs were classy as hell with how they handled their waste. They always tried their best to make something for us in the BOH and if they weren’t happy with the way a meal looked. They would offer it to one of the stewards and make a new one for the customer.
Same I work at a hibachi restaurant and at night the cooks would just cook up what we don’t serve to the customers and serve to the workers
@@Lancaster5843boutta start applying to hibachi restaurants
Disney also composts. So it’s not like it’s going to the dump, but can be actually used for something better
in every restaurant you use that ” waste” for other dishes and recipes. the guy doesn’t know what hes talking about.
@@C3Rl3he literally worked in fine dining restaurants I’d say he kinda does. Maybe not for every restaurant but some for sure
Worked as a server in a five-star for a bit. The amount of scraps, unfinished meals, and some times near- or wholely untouched food from buffets we had to chuck. It was insane.
Once there was this giant rich folk wedding. The cake was enormous. Barely any of the 500+ guests touched it. Took four or five of us to heave-ho that thing into onw of the big containers
However, there was a twist to all of this. This was in Germany, so there was some good sense of social and environmental responsibility in the way the hotel was ran. So it turned out that a bit before my time there, the hotel had a very reaponsible waste-managing program, providing resta to people in need.
All was going well, until a few cases of few assholes allegedly got sick from the food popped up. Naturally, those fuckers tried tonsue the hotel for bunches of cash, which, in time lead to the program being shut down, because it became too much of a liability for the business.
that’s not true, what can’t be used for display either gets used to create new dishes or chefs will make something for their own. Just because that’s what you saw that doesn’t mean all restaurant industries are like that.
He acknowledges this and furthers it to say most don’t. They produce, often, more waste than the staff can eat. Just because that’s what yo saw doesn’t mean all are like that.
not just restaurant, fashion as well.
not just fashion, software as well.
@InvestWithAlex you meant hardware? Software is digital, and hardware is physical. But yeah. Electronic is in the top 5 wasteful industry along with food and fashion.
Same thing is true in retail. The smallest blemishes damns a bit of produce to the dump. Some companies will compost if they’re conscientious enough though.
One of the restaurants i worked at, some of the cooks would take home the produce wasts for compost. It was a Chinese restaurant, so there was a lot of rice waste, which some of the cooks would take for their chickens at home. Sometimes, they would being in a freshly dead chicken and we would do a big wok boil.
Family meal is where the waste gets used.
The fine dining restaurants i worked at dont throw things away. Scraps or pieces of meat or veg are used in stocks or family/staff meals.
It depends largely on the company and the owner of said companies ethos. A lot of restaurants will use trim but only to a certain extent. Like they might use bones for a stock but theres very few making a dish from the heart, brain, liver, etc. even if you dont cook it, give it away to some stray dogs or let somebody take it home for their dogs. It just doesnt make sense, every and I mean EVERY part of that live animal can get consumed or utilized by something in nature. Disgsuting cause you are taking an animals life and then disregarding a good portion of it like that animal is worthless and wasnt living at one point. People need to treat meat with more respect
the amount of bs this guy spews while just being charismatic is amazing.
it doesn’t compare the waste in the army, the amount of food I had to throw out was crazy
Yeah, it was sad how much is thrown away. If the package was opened but the individual wrappers on shelf stable items were still intact, we still had to throw everything away.
The US Army has this weird problem of not able to feed its soldiers but throwing away too much at the same time.
Depends on the restaurant but at least for where I work (its a top international hotel brand just for clarity) all the trims and excess from functions and buffet (of course following the 0-2-4 rule as well as HACCP standards) are to be re-purposed for lets say staff canteen or charity.
Of course this doesnt include all of the trims and excess, the ones that need to be thrown out due to 0-2-4 rule gets seperated into our wastemaster unit which will transform all the organics into high grade fertilizer and then sent to farms. the hotel gets a rebate but mainly to promote our recycling and sustainability programs.
This really depends. I worked in a restaurant and our food waste was tiny. Depends on the type of menu etc… If the portions are proper and the food tastes good, there won’t be much to throw out.
I’m pretty sure you never worked in fine dining.
I worked at mcdonalds and at the end of the day when we closed whatever wasnt bought gets straight up thrown in the bin. Same for the breakfast to lunch changeover. They even had the audacity to not allow us much if not anything at all to eat before going home.
Most normal kitchens hate waste. But yeah high class or viral food spots you see on Instagram often need to trow “mediocre food” out
And this is how you can tell he has never worked in a restaurant.
our restaurants we collect it and use for garden fertalizer
I’ve worked in restaurants and deli’s and I will say the waste was horrific. I was made to throw out entire pizzas because they didn’t sell in an hour. The homeless would be so happy just to have one and I don’t see why that food can’t be donated. There’s nothing wrong with it.
The amount of waste in everything is insanity. It will also only get worse as the push for profits over purpose intensifies. Theres no time to care about waste when theres money to be made.
There is also many different kind of restaurants other than fine dining. Regardless of what type of restaurant it is, Its how the chefs and staff handle the food and what can be used or thrown away.
Adding to that, the U.S has huge portion sizes. I worked at a restaurant that sold guac, salsa, and queso. Almost all the salsa and queso would be almost full or halfway full, we could have just given out smaller sizes
Any place that deals in food is going to have that be a thing. Food spoils before it’s used, that’s just a fact of life. You have no idea how many times I rotated products on shelf and was checking dates for things only to be a year old randomly because someone didn’t want to reach their arm a little further back.
This is just reality of convenience.