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1、Food Waste ReductionPractical GuideCollaboration with中國科學院地理科學與資源研究所Institute of Geographic Sciences and Natural Resources Research,CAS Pexels-Cottonbro-StudioFunded by theEuropean UnionShenzhen One Planet FoundationShenzhen One Planet Foundation is a 4A non-public raising foundation registered in S

2、henzhen.Its purpose is to create a bright future in which human beings live in harmony with nature by protecting biodiversity,reducing ecological footprint and ensuring the sustainable use of natural resources.World Wide Fund for NatureThe World Wide Fund for Nature(WWF)is the worlds most prestigiou

3、s and largest independent non-governmental conservation organization.It has more than 5.2 million supporters and a global network active in over 100 countries and regions.WWFs mission is to stop the degradation of the planets natural environment and to build a future in which humans live in harmony

4、with nature,by conserving the worlds biological diversity,ensuring that the use of renewable natural resources is sustainable,and promoting the reduction of pollution and wasteful consumption.Institute of Geographic Sciences and Natural Resources Research,Chinese Academy of SciencesThe Institute of

5、Geographic Sciences and Natural Resources Research,CAS is a multidisciplinary research institute focusing on,among other things,physical geography and global change,human geography and regional development,natural resources and the environment,geographical information systems and surface simulation,

6、the terrestrial water cycle and water resources,ecosystem network observation and modeling,and Chinese agricultural policy.Through research in these domains,the institute aims to solve major natural resource and environmental problems related to national sustainable development and improve its own i

7、nnovative capacity at the same time.Rare Center for BehaviorRare China Center for Behavior applies behavioral science to advance environmental sustainability.Our vision is to transform the environmental field by scaling the adoption of behavior-centered design principles and practices,equipping gove

8、rnment agents,businesses and non-profit organizations with a comprehensive toolkit of behavior change strategies.Drafting agencies and copyright:This guide is developed with tremendous support from China Hospitality Association.Shenzhen One Planet FoundationWorld Wide Fund for Nature Beijing OfficeI

9、nstitute of Geographic Sciences and Natural Resources Research,CASRare Center for BehaviorThe intellectual property rights of this guide are jointly owned by the above four parties.Exclusion of liabilityThis guide is jointly prepared and released by Shenzhen One Planet Foundation and Institute of Ge

10、ographic Sciences and Natural Resources Research of the Chinese Academy of Sciences under the guidance of China Hospitability Association.The opinions and recommendations contained in the report are for information sharing and academic reference only,and nothing in the report is intended as research

11、,business or legal advice.Neither the institute nor the author assumes any legal responsibility for any consequences arising from the reliance or use of the information contained in this report.Disclaimer:This publication was produced with the financial support of the European Union.Its contents are

12、 the sole responsibility of copyright owners and do not necessarily reflect the views of the European Union.Main drafters:Liu Xiaojie,Hao Xiuping,Yu Xin,Wang Hongyue,Tan Xiao,Li Shiyang,Liu Jiamei,Jia WenliFunded by theEuropean UnionFood waste is a social issue.General Secretary Xi Jinping has made

13、important instructions on many occasions,stressing the need to resolutely stop food waste.Each party in the food supply chain,from farm to fork should assume its own social responsibility.Catering businesses,as catering service providers,should also actively implement the concept of stopping food wa

14、ste by taking actions that can encourage green consumption decisions.The China Hospitality Association(CHA)and related industry organizations have launched multiple initiatives calling on the whole industry to stop food waste and encourage green consump-tion through joint efforts such as small porti

15、ons of dishes,the“Clean Your Plate”campaign,individual serving,green catering,and consumption reminders.These initiatives in which catering businesses take an active part have yielded positive social results.In order to provide guidance to catering enterprises,especially small and medium-sized ones,

16、for reducing food waste in an efficient manner through refined management of the whole process from purchase,storage,and processing to service,Shenzhen One Planet Foundation,World Wide Fund for Nature Beijing Office,and Institute of Geographic Sciences and Natural Resources Research of the Chinese A

17、cademy of Sciences have developed the Food Waste Reduction Practical Guide under the guidance of CHA.These organizations collected the typical practices of many small and medium-sized catering enterprises through a literature review and a field investigation,carefully analyzed and summarized the adv

18、anced experiences,and solicited the suggestions and opinions of head chefs and general managers of catering enterprises.After several rounds of revision,discussion,argumentation and consultation,the report was drafted and finalized,with a view to providing important guidance on food waste reduction

19、for micro,small and medium-sized catering enterprises.It also has strong practical value as a tutorial and reference for further food waste reduction publicity and training of catering enterprises.This guide is subject to constant improvement in the practice of guiding food waste reduction in micro,

20、small and medium-sized catering enterprises,expected to enhance the code of conduct and drive the implementa-tion of standards in this sector.Song Xiaoxi,Vice President and Secretary General of China Hospitality AssociationForewordThe World Wide Fund for Nature(WWF)has long been committed to environ

21、mental protection,and made active efforts to build sustainable food systems and reduce food waste,while calling on all stakeholders to take action to halve food waste by 2030.WWFs Food Manifesto released at the recent 27th Session of the Conference of the Parties of the UNFCCC(COP 27)clearly underli

22、ned the importance of transformation in food systems.Currently,food systems account for around 30%of all greenhouse gas emissions.A nature-positive food system will contribute to carbon reduction and sequestration.A systematic approach is needed to enable food systems to deliver on their potential i

23、n climate change mitigation.Action should be taken in the dimensions of production,consump-tion,and food loss and waste to ensure food system emissions in alignment with a 1.5C future.As a major catering country,China has both the challenge and the responsibility of promoting the sustainable transfo

24、rmation of its catering industry.The Pride on our Plates project is a key project of WWF Beijing Office to reduce food waste.We believe that the outreach and implementation of the Food Waste Reduction Practical Guide will provide more effective methods and tools for catering operators to boost the s

25、ustainable development of catering industry through mutual learning and continuous innovation.Zhou Fei,Chief Program Officer,WWF Beijing OfficeChina has always attached great importance to food waste reduction.Highlighting food security and loss reduction,General Secretary Xi Jinping has given impor

26、tant instructions on many occasions to practice economy and oppose waste.On April 29,2021,the Anti-Food Waste Law of the Peoples Republic of China was adopted at the 28th Meeting of the Standing Committee of the 13th National Peoples Congress(NPC),elevating thrift and frugality from a moral level to

27、 a legal norm.Micro,small,and medium-sized enterprises(MSMEs),which account for 97%of the total catering companies nationwide,have a crucial role to play in food waste reduction efforts.Better empowering MSMEs to reduce food waste is a grave challenge facing the catering industry,as well as other pa

28、rties concerned.In July 2020,with the support of the European Union Switch-Asia Program,the Shenzhen One Planet Foundation launched the Pride on our Plates project,together with its strategic partner WWF Beijing Office and other partners,which calls on catering MSMEs in China to join the fight again

29、st food waste.Over the past two years,the Food Waste Reduction Casebook(Summary Report)has been published,and pilot training and workshop for catering enterprises has been carried out in six cities across the country.This project has embraced the support and engagement of government departments,indu

30、stry associations and many catering enterprises,as well as widespread public recognition.The Food Waste Reduction Practical Guide not only crystallizes the wisdom and experience of industry scholars and many front-line experts,but also embodies the research results of the Pride on our Plates project

31、 since its launch,providing scientific and effective guidance on food waste reduction for catering enterprises and operators in a wide range from procurement,storage,processing to service.The Pride on our Plates project is expected to continue empowering the catering industry through the release of

32、the Guide.Ding Gan,Secretary General,Shenzhen One Planet FoundationPreparation PhaseImplementation PhaseSummary and Outreach51016Three Steps to Reduce Food Waste in Restaurants123ContentsCatering Industry:Mainstay of Food Waste ReductionWhat Can Catering Enterprises Benefit From Reducing Food Waste?

33、What Are the Principles to Follow for Reducing Food Waste?Restaurant Food Waste Journey1234Kitchen Waste Monitoring ChecklistService Expressions ReferenceGamified Training ToolsStorage and Management of Food IngredientsSurvey on Food Loss and Waste Reduction Difficulties and Challenges for Catering

34、1920222325Annex1917Reference2712345Catering Industry:Mainstay of Food Waste Reduction1Reducing food loss and waste is an important and urgent global issue for improving food security.As a major participant in the downstream of food supply chain,catering businesses can promote food waste reduction at

35、 the consumption end and at the food supply end,facilitating the achievement of United Nations Sustainable Development Goal(SDG)Target 12.3,and contributing to the global endeavor to end hunger while maintaining national food security.This guide is designed to provide guidance on food waste reductio

36、n practices for Chinese micro,small and medium-sized catering enterprises(catering MSMEs)to help them overcome food-waste challenges and gradually establish and practice green business models and consumption patterns.According to the Measures for the Classification of Large,Medium,Small and Micro-En

37、terprises in Statistics(2017)2,catering enterprises with less than 300 employees or operating revenue of less than 10 million yuan are classified as MSMEs;each restaurant or store of a chain catering enter-prise can be considered as an MSME where it is an independent legal entity registered by the I

38、ndustrial and Commercial Administration,with a relatively independent management structure.What arethe criteriafor cateringMSMEs?2022Oct11-Library-10 files_WW12089502.37In 2020,between 720 and 811 mil-lion people worldwide faced hunger,and nearly one in three people around the world(2.37 billion)did

39、 not have access to adequate food.Global food systems are facing un-precedented pressure and chal-lenges amid the COVID-19 epi-demic,coupled with more frequent extreme weather events such as hurricanes and downpours.billion tons1.3Roughly one-third of all food produced in the worldapproximately 1.3

40、bil-lion tonsgets lost or wasted,ac-cording to the United Nations Food and Agriculture Organization(FAO)1.billionChina,a major agricultural country,feeds 22%of the global population with 7%of the worlds arable land.%of the worlds arable land7China loses approximately 67.5 billion kilograms of food f

41、rom farm to table each year,accounting for about 11%of total grain output,according to a sample survey conducted by the National Food and Strategic Reserves Administration(NFSRA).22%of the globalpopulationfeeds1.2.3.5.4.23What Are the Principles to Follow for Reducing Food Waste?What Can Catering En

42、terprises Benefit From Reducing Food Waste?34521Enhance the sense of worth of the brand by adding green and environmental value;Boost exchanges and interactions with en-vironment-friendly consumer groups,and improve brand operation and reputation.Improvebrand imageEnhance employees sense of social r

43、esponsibility and corporate identity through publicity and education;Improve employees professionalism and cost-saving skills through professional skills training to help enter-prises reduce cost and increase efficiency.Strengthen employeecapability and loyaltyIn restaurant operations,food waste ac-

44、counts for about 820%of food cost 3.Catering businesses save$7 for every$1 invested in cutting food waste 4.Increaseoperating efficiencyOptimized menu design,scientific storage man-agement,standardized operation,dining ser-vice improvement,and kitchen waste monitor-ing,The lean management will help

45、improve:Catering business management;Operational efficiency and benefits;Consumer dining experience.Upgrademanagement capacityCreate a favorable business environment together;Pave the cornerstone of their own long-term sus-tainable development.Demonstrate socialresponsibility1Strictly comply with re

46、levant laws and regulations,such as the Food Safety Law of the Peoples Republic of China,the Anti-Food Waste Law of the Peoples Republic of China,and the Code of Practice for Food Safety in Catering Services;Foster the concept of civilized,healthy and green develop-ment,advocate resource-saving and

47、environment-friendly consumption patterns,and promote systematic resource conservation in food supply chain without compromising the quality and safety of catering products.Strengthen collaborative management and systemic deploy-ment among various departments of catering enterprises.Coordination and

48、 mutual feedback of processes before,during and after meals;Collaboration with staff engaged in purchasing,distribu-tion,cooking,service,etc.;Joint action with upstream and downstream suppliers,brands,consumers,etc.The causes of catering waste vary among catering enterprises and consumer groups,and

49、so does the degree of food waste in different links,positions,and behaviors of catering companies.Effective measures should be taken to address sources and key links of food waste on a case-by-case basis.An innovative prob-lem-oriented targeted approach should be applied to maximize control effectiv

50、eness and effectively stop food waste.Catering enterprises should strengthen institutionalized manage-ment,develop and improve rules,regulations and standards related to reducing food waste.Establish regulations with practical measures,and facilitate the implementation to promote the behavior change

51、;Develop detailed measurements for all key components along the supply chain.2Institutionalized guidanceand regulated operationSafety priorityand green development34Targeted measures accord-ing to various conditionsCollaborative deploymentand refined management45 PREPARATIONPHASERestaurantEvaluation

52、Form 2022Oct11-Library-10 files_WW1208948No.Restaurant self-assessment checklist154321Moderate amount of dishes without surplus variety of ingredients543212Moderate portion of dishes without much surplus543213Single set,half portions or small portions of dishes available543214Full use of all parts o

53、f ingredients without unreasonable surplus543215No wastage of prepared ingredients during menu changes543216Delicious food,no bad reviews543217Wastage of food due to cooking mistakes543218Appropriate amount of dishes cooked on the day and all sold out543219Appropriate amount of dishes prepared the d

54、ay before,and all sold out on the day5432110Customers do not return dishes due to unmet expectations or low quality 5432111Use misshapen or ugly ingredients 5432112Reasonable preparation,without discarding trimmingsthat can still be used5432113Food cut into required shapes5432114Reminding customers

55、to order in moderation5432115Timely feedback on customers taboos and requests to the kitchen5432116Providing individual serving actively5432117Encouraging clean plate and reminding customersto pack leftovers to go5432118Daily feedback on leftovers to the kitchen5432119Purchase of safe and qualified

56、ingredients with careful examination5432120Efficient coordination of delivery time and methodto ensure the supply of ingredients5432121Quality of food materials up to the standard of the chef5432122Purchase on demand,with purchase plan developed5432123First-in first-out(FIFO)principle implemented fo

57、r inventory management 5432124Reasonable control of storage temperature and other conditions,no spoilage of ingredients5432125Proper disposal of nearly expired ingredientsrather than discarding directlyTotal score:(excellent if getting 100125 points;good if getting 80100 points;necessary to work har

58、d if below 80 points)Think of the typical week in your restaurant.Choose 5 if the situation happens a lot,and 1 if the situation happens infrequently(Choose 5 if this item is not applicable)Below are 25 common food waste scenarios in restaurants.Please give scores according to the actual situation t

59、o make clear the food waste situa-tion in your restaurant.11.1 Get a quick understanding of restaurantfood waste with self-assessment formTHREE STEPS TO REDUCE FOODWASTE IN RESTAURANTSPREPARATIONPHASEThree Steps to Reduce Food Wastein Restaurants1.11.21.3Get a quick understanding of restaurant food

60、waste with self-assessment formSet up a project team comprised of key functional personnelMeasure,record and analyze the basic situation of food waste1.2.12.2Set reduction targets based on basic data of restaurant food wasteDevelop improvement mea-sures,conduct reviews and adjustments on a regular b

61、asis,and keep data re-cords continuouslyPreparationphase3.13.2Summarize project results and develop specification manual and internal audit mechanismPromote and share this suc-cessful case with branches or in the sector Pexels-Engin-Akyurt2.Implementationphase3.Summary andoutreachI67*Where possible,

62、restaurants can weigh vegetables and meat separately,and calculate the ecological footprint through the WeChat mini-program Pride on our Plates developed by Shenzhen One Planet Foundation.A complete working group shouldinclude the following roles:2022Oct11-Library-5 files_WW1208824Executive chefDesi

63、gn innovative menus,optimize operating standards,develop purchase plans,etc.Kitchen assistantSort,weigh,and record the amount ofwasted food,etc.Service personnelGuide consumers basedon professional communication skills,collect dining feedback,etc.Marketing specialist Formulate publicity plans,develo

64、p external partners,etc.Human resourcesOrganize employee capacity training,design performance indicators,etc.Financial specialistCalculate cost savings and benefits,and quantify the effects of actionsPurchasing specialistManage purchase schedule,coordinate suppliers and logisticsservice providers,et

65、c.Warehousing specialistStrictly control storageconditions and facilitiesPerson in chargeProvide overall coordination,design waste reductionoperating rulesRestaurants can set up a food waste working group comprised of employees in corresponding positions according to the number of employees and conf

66、igurations of staffing.For restaurants with less than ten employees,one employee can un-dertake multiple responsibilities.1.2 Set up a project team comprised ofkey functional personnelDaily measurement and record of food waste is essential for reduc-ing food waste as it helps restaurants understand

67、the link,degree and changing trend of waste for developing targets and improve-ment measures.Records for at least two weeks are recommended,in order to obtain more indicative data.This guide dividesfood wasteinto four typesfor measurementand recordTHREE STEPS TO REDUCE FOODWASTE IN RESTAURANTSPREPAR

68、ATIONPHASEDiscard of ingredients due to properness before meal preparation.e.g.wilted leaves.FOODSPOILAGETHREE STEPS TO REDUCE FOODWASTE IN RESTAURANTSPREPARATIONPHASE1.3 Measure,record and analyze the basicsituation of food wasteDiscard of dishes that have been prepared and met serving requirements

69、,but not sold due to various reasons.e.g.surplus caused by meal over-preparation;customers return behavior.UNSOLDPREPAREDFOODLeftovers on the table from consumers,with oil and water filtered out.PLATEWASTEIIFood loss during meal preparation in restaurants.e.g.trimmings such as vegetable roots,leaves

70、,skins,etc.;vegetables discarded due to cooking mistakes,etc.KITCHENTRIMMINGS Pexels-Domenik-Drz89Hotel DOverproduction Weekly(KG)Overpreparation(KG)Overpreparation(KG)Linear(overpreparation(KG)121086420Oct.1-Oct.6Oct.7-Oct.13Oct.14-Oct.20Oct.21-Oct.27Oct.28-Nov.3Nov.4-Nov.10Nov.11-Nov.17Nov.18-Nov.

71、24Nov.25-Dec.1Dec.2-Dec.8Dec.9-Dec.15Dec.16-Dec.22Dec.23-Dec.29Hotel DTrashcansGarbageclassificationlabelsDatarecordformScalePaper form(Please refer to Annex 1);or daily data input to the WeChat mini-program Pride on our Plates reg-istered by scanning the QR code to automatically gen-erate weekly re

72、ports and carbon footprints.In 2019,WWF Beijing Office measured and analyzed food waste reduction of five hotels in Changxing County,Zhejiang Province.The effects of food waste reduction in one of the hotels are described as follows:Food waste measurement and assessment is of great importance.The mo

73、st direct method is weighing food waste and analyzing food waste reduction trend or food waste composition.Data obtained by weighing can also be used to evaluate the impact of food waste on greenhouse gas emissions,water footprint,land application,etc.,and analyze food cost and operating revenue 5.C

74、lassify and put food waste into corresponding trash cans-Weigh and record the total daily weight of the four types of food wasteWaste1185 liters ofwater3 showersCaseThe main categories and sources of food waste can be identified by analyzing data of nearly one month.TIPS:Waste1kg13.17 kg2 daysTotal

75、amount and cumulative reduction of food waste:The measured three-month food waste was about 70 kg,worth RMB 943,equivalent to 372 kg of carbon di-oxide emissions.The three-month cumulative reduction of food waste reached 286 kg,worth RMB 3778,equiva-lent to 1,228 kg of carbon dioxide emission reduct

76、ions.The weekly comparison reveals that overall food waste has a downward trend.Food waste reduction actions:The hotel provides small breakfast buffet,and receives a few diners daily,about 20 from Monday to Friday and 50 to 60 in the weekend.According to the number of diners provided by the room dep

77、artment,the kitchen can better prepare meals and control portions with minimum food waste.Therefore,the person in charge of the kitchen thinks that Winnow data has limited help.In terms of reducing waste food,the hotel can rework waste food relatively efficiently.For example,bacon can be chopped and

78、 used as fillings,and milk can be reused for hot dishes.Overpreparation analysis:Overpreparation is the primary cause of food waste in Hotel D,accounting for 75%.The graph indicates that overpreparation decreased as compared with the benchmark week.Such gradual reduction of weekly excess is attribut

79、ed to measures adopted after the benchmark week,such as rational use of reworked food and menu re-examination according to the amount of waste food.From the perspective of stalls,the top three overproduction stalls are Chinese food,noodles,bakery and pastry.The top three cuisines in the Chinese stal

80、ls are Chinese beef dishes,other Chinese breakfast dishes,and Chinese vegeta-ble dishes.Prepares meals according to the number of hotel guests and makes reasonable arrange-ments for reworked leftovers.1110.131.55.42.45.521.65.71.630 Kelvin OctaDiscard of ingredients due to properness before meal pre

81、paration.e.g.wilted leaves.FOODSPOILAGE02Measurement01Material Preparation03Result Analysis1144THREE STEPS TO REDUCE FOODWASTE IN RESTAURANTSPREPARATIONPHASETHREE STEPS TO REDUCE FOODWASTE IN RESTAURANTSPREPARATIONPHASEIIDiscard of dishes that have been prepared and met serving requirements,but not

82、sold due to various reasons.e.g.surplus caused by meal over-preparation;customers return behavior.UNSOLDPREPAREDFOODLeftovers on the table from consumers,with oil and water filtered out.PLATEWASTE*Unit:KG/LPlease tick in the box:kg/LStart date:YY MM DDMondayTuesdayWednesdayThursdayFridaySaturdaySund

83、ayMondayTuesdayWednesdayThursdayFridaySaturdaySundayFOODSPOILAGEKITCHENTRIMMINGSUNSOLDPREPAREDFOODPLATEWASTEInstructions for usePlease weigh or record the volume of kitchen waste according to classification instructions.Where waste is measured by liters(L),please continue using liters;Record only so

84、lid leftovers,excluding packages,liquids,etc.;Fill in 0 for zero waste options;Keep one digit after the decimal point,e.g.7.8LRecommend archiving weighing pictures at the same time to ensure data accuracy;Record the number of diners,which is the key to understanding and optimizing the cost of ingred

85、ients.This tool was developed by the Rare Center for Behavior with the support of the EU Switch-Asia Program,and is intended for corporate reference only and not as research,commercial or legal advice.*14-day Food Waste Weighing ChecklistDiscard of ingredients due to properness before meal preparati

86、on.e.g.wilted leaves.FOODSPOILAGELeftovers on the table from consumers,with oil and water filtered out.PLATEWASTEDiscard of dishes that have been prepared and met serving requirements,but not sold due to various reasons.e.g.surplus caused by meal over-preparation;customers return behavior.UNSOLDPREP

87、AREDFOODFood loss during meal preparation in restaurants.e.g.trimmings such as vegetable roots,leaves,skins,etc.;vegetables discarded due to cooking mistakes,etc.KITCHENTRIMMINGSFood loss during meal preparation in restaurants.e.g.trimmings such as vegetable roots,leaves,skins,etc.;vegetables discar

88、ded due to cooking mistakes,etc.KITCHENTRIMMINGS qj6164581051011110Restaurants set food waste reduction targets through discussion with various departments,based on data records and analysis results in the preparatory stage while taking into account their actual situation.2.1 Set reduction targets b

89、ased on basicdata of restaurant food waste IMPLEMENTATIONPHASE Pexels-DidsPercentage reduction in food wasteWithinthree monthsNear-termtargetLong-termtargetWithinsix monthsBy 2024By 2030This guide gives action recommendation and guidance in eight aspects of four modules to help enterprises achieve c

90、ost savings and efficiency improvements for sustainable development.Pexels-Thuyen-VuSDG Target 12.3:By 2030,halve the per capita global food waste at the retail and consumer levels,and reduce food losses along production and supply chains,including post-harvest losses.Module 1OrganizationalManagemen

91、t1)Develop a cost saving planSet phased targetsConduct routine data record and analysisAdjust the strategy on a regu-lar basisAdministrativemanagement2)Organize employee trainingUnderstand the relationship be-tween food and natureRaise the awareness of food waste reductionBoost the sense of responsi

92、bilityImprove professional operation skills3)Optimize operating standardsBuild a digital management system to improve op-erational efficiencyStrengthen the standardized operation and man-agement of cutting and cooking processesApply higher requirements to ensure timely and ap-propriate purchase and

93、storage of ingredientsStandardize the communication skills and mecha-nisms for waiters/waitress to reduce plate waste4)Enrich marketing and promotionPromote the“Clean Your Plate”campaignProvide discounts and coupons to clean-plate customersStrengthen external coordination5)Establish an audit systemI

94、ncorporate relevant indicators into the performance systemGive rewards to well-performing employees or outletsExamples10%20%50%5%Food waste occurs in all aspects of organizational management,preparation of ingredi-ents,dining hall service,and food waste disposal.Reducing food waste requires the par-

95、ticipation and contribution of every employee.Knowledgepoint:THREE STEPS TO REDUCE FOODWASTE IN RESTAURANTSTHREE STEPS TO REDUCE FOODWASTE IN RESTAURANTSIMPLEMENTATIONPHASEIMPLEMENTATIONPHASE22.2 Develop improvement measures,conduct reviews andadjustments on a regular basis,and keep data records con

96、tinuouslyIIII12131)Provide half portions,small portions or single set of dishes;2)Develop packages for family gatherings and business ban-quets,with suggested number of dinners;3)Maximize the use of vari-ous parts and trimmings of ingredients through reason-able matching;6)Indicate more environment-

97、re-lated information on the recipe(menu),such as calories,carbon emissions and other data.4)Offer the special dish of the day according to the remaining ingredients;MenudesignModule 2Preparation ofIngredients1)2)3)4)1)Supplier selectionGive priority to suppliers with the smallest food loss;Have supp

98、liers provide samples to ensure ingredients meet requirements;Ensure purchase transparency and purchase alternatives;Purchasers need to strengthen communication with head chefs and warehouse personnel,and adjust purchase plans as needed;2)Purchase standardsPurchase fresh-cut vegetables and pre-made

99、dishes as appropriate to reduce the waste of trimmings during meal preparation;Make good use of ugly ingredients under the premise of ensuring quality;Encourage local purchase of ingredients that are not easy to store,in order to reduce waste in transport;3)Efficient and precision purchaseStrengthen

100、 communication with suppliers to ensure on-time and on-demand supply and delivery;Practice accurate ordering by using the intelligent management system to improve the accuracy of dish estimation;Understand how suppliers handle withdrawn goods,and encourage suppliers to reuse them under the premise o

101、f ensuring food safety.Follow the principle of first-in,first-out,first-use,and use as needed;Head chefs develop cooking and processing specifications,which must reflect the require-ments of meticulous workmanship and reason-able use of trimmings;Chefs make dishes according to preparation and cookin

102、g standards,with priority given to safety and san-itation,and use ingredients as needed to prevent unnecessary waste;Adopt advanced processes or tech-nologies for handling or primary pro-cessing of raw materials;Donate or share the surplus edible food to local charities,communities,etc.on the premis

103、e of ensuring food safety.Incorporate early warning into inventory management,and conduct inventory in-spection on a regular basis to prevent ex-piration and spoilage;Ensure sound conditions for food storage by such means as ventilation,heat preservation,refrigeration,and freezing;1)Substitute froze

104、n,dried,bottled or canned foods for some non-storable fresh ingredients without compro-mising taste or quality;5)Reduce food loss during transport if catering companies have the trans-port capacity,through measures including heat preservation,refrigera-tion,freezing,rain protection,and mosquito and

105、fly prevention;6)2)4)Use airtight containers or vacuum pack-aging to extend the shelf life of food;3)Purchaseon demandProcessingand cookingStorage andtransport5)Improve the cooking pro-cess for dishes with a lot of leftovers,or remove them from the menu;THREE STEPS TO REDUCE FOODWASTE IN RESTAURANTS

106、THREE STEPS TO REDUCE FOODWASTE IN RESTAURANTSIMPLEMENTATIONPHASEIMPLEMENTATIONPHASEIIII14152)Encourage customers to par-ticipate in relevant discounts and incentives related to the“Clean Your Plate”campaign;1)Classify,weigh and moni-tor non-edible kitchen waste,establish waste disposal re-cords,and

107、 transfer waste to local kitchen waste recycling department for centralized treatment;3)Inform customers of the portion size,taste and other information of dishes when customers order food;1)Indicate the processing and production time and expiration date on meal contain-ers or packages,and remind co

108、nsumers to eat as soon as possible;2)Recommend sealing liquid meals in food boxes with plas-tic wrap or buckle or by using the plastic sealer;3)Recommend sealing solid meals by applying seals and cable ties on the outer packaging;4)Remind customers to order on demand,and recommend dishes according t

109、o the number of dinners based on the dining purpose(business banquets,family gatherings,etc.);5)Help customers with meal portioning,con-firm that customers have finished eating when cleaning dishes,and record the leftovers;4)Recommend packing solids and liquids sepa-rately for mixed meals;5)Check th

110、e sealing state,and repack if poor sealing due to leaking package.6)Proactively remind customers to pack the leftovers at the end of dining,provide packaging services,and inform them of the second consumption time and method of the leftovers;7)Carry out post-meal survey,actively inform consumers of

111、the restaurant food waste reduction campaign,collect their opinions on dishes and services through questionnaires,message boards,etc.,and conduct internal reviews.CateringserviceKitchen wastedisposalTakeawayservice1)Set up food waste reduction signs,posters or table signs in prominent places;2)Resta

112、urants may also build their own food waste compost-ing facilities where possible.Module 3Dining HallServiceTHREE STEPS TO REDUCE FOODWASTE IN RESTAURANTSTHREE STEPS TO REDUCE FOODWASTE IN RESTAURANTSIMPLEMENTATIONPHASEIMPLEMENTATIONPHASEIIIIModule 4Kitchen WasteDisposal1718Join the“Clean Your Plate”

113、CampaignFruits are provided as a rewardPack leftovers for freeWhat do you need to pack?“Clean Your Plate”Campaign Says No to WasteBest enjoyed upondeliverySortDrainWeighRecordModerate order to avoid wasteHalf portions of dishes availableCommon food wasteand loss behaviorsin restaurantsPurchase does

114、not meet the chefs requirementOver-purchaseOff-cuts or trimmingsPrepared but unsoldFailure to remind customers to take leftoversNo reminder ofover-orderingCooking mistakesCustomersreturning dishes051213151818323510203040Kitchen waste disposalPurchase listCelery:5kgLettuce:4kgMeat:10kg.Preparation ac

115、cording tocooking standardsFull use of materialsFish body:Fragrant fish filletsFish skin:Shredded fish skinFish scales:Fried golden scalesFish tail:Fish Offering Flowers.TakeoutKitchenDining hallDining hall3.CostsFood waste management and monitoringEmployee training on new ways to handle and store i

116、ngredientsDesign of new menusReduced cost of ingredientsBenefits from new menusImproved efficiencies and greener operationsRestaurant FoodWaste JourneyBenefits1.1 FoodmarketSuppliers1.1.2 Centralkitchen1.3 Purchaseof ingredientsClassified storageFirst in,first outRegular stocktakingStock warning2.1

117、Warehousingand storage2.2 Processingand cooking3.1 Serviceand consumptionKitchen2.Preparation standardsCoarse shred for stir-fry,6mmFine shred for braising,2mmCube:diamond-shaped,3mmMinimum lossBad andexpired foodPlatewasteUnsoldprepared foodKitchentrimmingsDiscard of ingredients due to properness b

118、efore meal preparation.e.g.wilted leaves.FOODSPOILAGEFood loss during meal preparation in restaurants.e.g.trimmings such as vegetable roots,leaves,skins,etc.;vegetables discarded due to cooking mistakes,etc.KITCHENTRIMMINGSLeftovers on the table from consumers,with oil and water filtered out.PLATEWA

119、STEDiscard of dishes that have been prepared and met serving requirements,but not sold due to various reasons.e.g.surplus caused by meal over-preparation;customers return behavior.UNSOLDPREPAREDFOOD1916 Pexels-Henry-&-CoDevelop the Operational Manual for Food Waste Reduction(For Trial Implementation

120、)that incor-porates the best action plan after three to six months of improvement,and establish an inter-nal regular review mechanism.3.1Summarize project resultsand develop specification manualand internal audit mechanismCatering enterprises running food waste reduc-tion pilots in“Pride on our Plat

121、es”projectwill have the opportunity to see their practice re-flected in the pilot project report,and use the project platform to conduct industry exchanges and share cases at home and abroad.3.2 Promote and share thissuccessful casewith branches or in the sectorAnnexSUMMARY ANDOUTREACHTHREE STEPS TO

122、 REDUCE FOODWASTE IN RESTAURANTSIII SUMMARY ANDOUTREACH3Food Waste Monitoring Checklist1.*Unit:KG/LPlease tick in the box:kg/LStart date:YY MM DDMondayTuesdayWednesdayThursdayFridaySaturdaySundayMondayTuesdayWednesdayThursdayFridaySaturdaySundayFOODSPOILAGEUNSOLDPREPAREDFOODPLATEWASTEInstructions fo

123、r usePlease weigh or record the volume of kitchen waste according to classification instructions.Where waste is measured by liters(L),please continue using liters;Record only solid leftovers,excluding packages,liquids,etc.;Fill in 0 for zero waste options;Keep one digit after the decimal point,e.g.7

124、.8LRecommend archiving weighing pictures at the same time to ensure data accuracy;Record the number of diners,which is the key to under-standing and optimizing the cost of ingredients.This tool was developed by the Rare Center for Behavior with the support of the EU Switch-Asia Program,and is intend

125、ed for corporate reference only and not as research,commercial or legal advice.*14-day Food Waste Weighing ChecklistDiscard of ingredients due to properness before meal preparation.e.g.wilted leaves.FOODSPOILAGELeftovers on the table from consumers,with oil and water filtered out.PLATEWASTEDiscard o

126、f dishes that have been prepared and met serving requirements,but not sold due to various reasons.e.g.surplus caused by meal over-preparation;customers return behavior.UNSOLDPREPAREDFOODFood loss during meal preparation in restaurants.e.g.trimmings such as vegetable roots,leaves,skins,etc.;vegetable

127、s discarded due to cooking mistakes,etc.KITCHENTRIMMINGSKITCHENTRIMMINGS2021Service Expressions Reference2.Before the meal:During the meal:Hello,we have small portions/half portions of dishes,as well as platters for your choice,so that you can taste more dishes without waste.Hello,you are recommende

128、d to take the food in small quantities,multiple times,and on demand to keep the taste without waste.After the meal:Hello,the base materials of this dish can be made into chili sauce for you for free,please wait a moment.Hello,we have economical and affordable single,double,or triple set menu for you

129、r choice.Hello,the menu shows the portion size of ingredients and recommended number of diners for your reference.Hello,we provide packing service for free.Do you need to pack the leftovers?(After packing,hand it to the customer with both hands,and inform the customer of the ex-piration date and con

130、sumption method or notification label.)Wish you a happy meal!Hello,you may try the N-1 ordering mode,that is to order dishes according to the minus one number of diners,and add more at any time if they are not enough.This will reduce waste.Hello,we have incentives for customers who clean their plate

131、s,in order to save food and reduce waste.Here are the specific rewards(reward points/parking discounts/fruit plates).Hello,this dish is a bit cold.Can I help you heat it up?Hello,can I help you separate the dishes for your convenience.2223 ShutterstockIn actual operation,catering enterprises can sto

132、re ingredients by category,and divide storage areas according to the optimal storage temperature of ingredients.The two methods can be combined to achieve more refined classification and storage of ingredients.1)Store by category in different areas2)Store according to preservation requirementsFresh

133、food is stored by category,which should follow the principle of centralized storage of same categories and differentiated storage of different categories.For example,the warehouse can be divided into zones for vegetables,meat,grain and oil,etc.The vegetable zone can be further divided to store melon

134、s,fruits,roots,etc.Zoning for storing commodities can be designed according to the warehouse layout.Storage and Management of Ingredients4.TemperatureAccording to the temperature requirements for keeping food fresh,the warehouse can be divided into freezer space,chill space and room temperature spac

135、e.The frozen area(below-18C)is used for meat and seafood storage;the chill space(0-4C)is used for keeping fruits and vegetables fresh;and the room temperature space(15-18C)is used to ensure the quality of grains,oil,rice,noodles and other commodities.Dried seafood productsDried seafood products,such

136、 as dried fish,dried small shrimp,etc.should be refrigerated in sealed bags.MeatIt is not appropriate to pile meat up or place it close to the wall,and it is strictly forbidden to place meat on the ground,in order to avoid affecting meat quality.It can be refrigerated if it is all used the same day.

137、If not,it is necessary to divide the meat according to cooking needs and pack into food-storage bags for freezing.Before cooking,it should be thawed slowly in the refrigerator in advance.In order to raise employees awareness of and attention to food loss and waste,and turn awareness into attitude an

138、d motivation,employee training is necessary on top of food waste reduction working group.Gamified training tools create a relaxed atmosphere to stimulate employee enthusiasm and initiative and facilitate employee understanding of business principles by turning employees into players.This helps small

139、 and medium-sized catering enterprises reduce food waste and food cost,optimize operating processes,and enhance team loyalty and staff pride.Gamified Training Tools3.Rare Center for Behavior,one of the implementing agency of the Pride on our Plates project,has developed a series of gamified training

140、 toolkits for catering enterprises,including recommended games with varying difficulty levels such as Cookery Werewolves and Who Is Undercover in the Restaurant.These games create a scenario that allows employees to comprehend and digest knowledge and cultivate the problem-solving capability.By appl

141、ying what they have learned,employees can transform knowledge into performance.Catering enterprises can find details and download materials of the Pride on our Plates gamefied training toolkits on the WeChat official account of the Rare Center for Behavior.Game Example:Cookery WerewolvesGame backgro

142、undIntended gamersThe God of Cookery Tournament brought together all kinds of cooks with unique skills.After rounds of competition,the strongest cooks came out and jointly established a restaurant featuring the God of Cookery.One day,very destructive,well disguised werewolves blended into the cook c

143、lan,and secretly murdered the cooks.The various characters of the cook clan need to unite to defend the restaurant and drive away the werewolves.Necessary materialsExemplary game cardsGame cards and game instructions*Please download the electron-ic version of the game from the WeChat official accoun

144、t of Rare Center for Behavior 5 to 11 employees of catering enterprisesGame time10 to 20 minutesGourmetCivilianMysterious werewolfYou can slink into the restaurant to generate food waste.When you close your eyes,you can smear a player and cast him/her out of the game.Shopping spreeYou can push any p

145、layer out of the game when being smeared by a werewolf or cast out.But you cannot do so if you are a chef poisoned to death.Chef in chargeYou have two potions,including the antidote which can save a player murdered by a werewolf,and the poison which can kill any player.But one of them must be used a

146、t night.Order butlerOn the first night,two players can be designated as lovers(you can designate yourself as one of the lovers).If one dies,the other must also die for love.Competentpreparation personnelYou can protect any player from being murdered by a werewolf at night,but you cannot protect the

147、same player for two consecutive nights.Sky eyeinventory managerYou can check which team the player is from at night.It is a priesthood role and underpins the logic of the game.Inventorymanagement tips1.Classify shelves according to shelf life 2.Optimize storage methods 3.Maintain appropriate tempera

148、ture 4.First in,first out 5.Conduct review on a regular basisI can2425Survey on food loss and wastereduction behaviors in catering enterprises5.NotesLeave a small passage between the main channel and the stored goods to facilitate picking-up and sorting;Do not place ingredients that are not resistan

149、t to wind at the air outlet;Avoid sunlight and rainfall where ingredients are stored.Cooked foods andpastriesCooked staple foods such as steamed buns,sesame cakes and bread can be refrigerated,and those that have been refrigerated for more than two days should be packaged and sealed for storage in t

150、he freezer.Rice,flour,and coarse food grainsRice,flour,and coarse food grains are highly hygroscopic,likely to go mouldy,and prone to insects and rodents,so they should be stored in a clean,dry and insect-free place.Vegetables and fruitsVegetables and fruits are wearable,spoilable and perishable,and

151、 need to be handled with care.Leafy vegetables should be wrapped in soft paper and put in food-storage bags for refrigeration.It is better to cover them with damp cloth to maintain moisture and freshness during summer higher temperatures.Root vegetables should be wrapped in soft paper and put in foo

152、d-storage bags.Citrus fruits and tropical fruits such as bananas,mangoes should not be refrigerated,and should be stored in a cool place indoors.Strawberries,blueberries,grapes and other berries should be refrigerated.Check is necessary during the storage process,so as to timely pick out moldy and r

153、otten ones to avoid more contamination.Frozen and refrigerated ingredientsRaw and cooked foods,and meat and vegetables should be stored separately.They should also be packaged separately to avoid cross-contamination.Ingredients should be kept away from the inner walls of refrigerators.Refrigerated l

154、eftovers should be free from spoilage and thoroughly reheated before eating.Ready-to-eat foods should be properly stored and used as soon as possible once opened.3)Place largely ordered foodstuffs close to the aisle1.In food loss and waste reduction of micro,small,medium-sized catering enterprises,e

155、mployees in different positions all play an important role,among which the important positions include:Chef/CookPurchaserManager/BossWashingpersonnelCuttingpersonnelHigh-daily-demand ingredients can be stored near the aisle,so that they can be loaded and distributed quickly and processed nearby,redu

156、cing the frequency of movement and the workload of employees.In 2021,the Rare Center for Behavior conducted an in-depth research on food loss and waste of catering enterprises through 35 in-depth interviews and focus interviews and 136 questionnaires on 11 common key positions in catering enterprise

157、s.The research found that in actual operation,employees of catering enterprises encounter the following obstacles:Catering businessproprietorsCatering business proprietors do not know how to further reduce cost as their companies have implemented tight cost controlCateringmanagersThe research also f

158、ound that food loss and waste behaviors vary among positions,and management and employees in different positions play different roles in reducing food loss and waste.Catering managers hope very much to reduce food loss,but fail to do so under great pressure during the peak meal periodCateringstaffCa

159、tering staff lack motivation to reduce food loss and waste as food loss and waste are not the main indicators of daily managementCatering servicepersonnelCatering service personnel believe that food waste is mainly caused by plate waste as sometimes reminder is ineffective for customersTOP1TOP2TOP3T

160、OP4TOP52627FAO,IFAD,UNICEF,WFP and WHO.2021.The State of Food Security and Nutrition in the World 2021.Transforming food systems for food security,improved nutrition and affordable healthy diets for all.Rome,FAO.https:/doi.org/10.4060/cb4474enNational Bureau of StatisticsReport on Food Waste in Chin

161、a Urban Restaurants.2018The Food Wastage FootprintThe Business Case for Reducing Food Loss and Waste:Restaurants12345Purchase below the chef requirementsOver-purchaseLarge trimmingsPrepared but unsold No reminder of packingafter mealNo reminder of over-orderingCooking mistakesCustomers return behavi

162、orReduce the operatingcost of the restaurantDemonstrate the social responsibility of the restaurantReduce the cost of foodwaste disposalContribute to low carbon and environmental protectionReflect my professionalismRespond to the call and follow the social trendGain a stronger sense of fulfillmentLi

163、ghten my workloadWin praise or rewardUnclearOther0010203040506070809051213151818323578.68%77.94%72.06%69.12%66.18%47.79%43.38%32.35%17.65%5.15%2.21%102030403.Food loss behaviors considered important by employees of catering enterprises rank as follows:4.In the opinions of catering practi-tioners,the

164、 benefits of reducing food loss and waste include:Pexels-Madison-InouyeIt is worth noting that employees are rarely rewarded and praised for reducing food loss and waste.However,behavioral research has revealed that praise and encouragement are more effective in motivating employees to reduce food w

165、aste than punishments or fines.It is recommended that catering companies develop effective employee stimulation approaches and measures according to their own actual conditions.Reference60%of primary-level employees think that their restaurant has less food waste than other restaurantsUp to 87%of ma

166、nagement believe that their restaurant has less food waste than other restaurantsThose upholding that their restaurant waste more than other restau-rants are all from the primary levelManagement of catering enterprises judge restaurant food loss and waste mainly by operating process inspection and r

167、estaurant revenue data.This hinders them from access to more specific information about food loss and waste observed by primary-level employees in their daily work.2.Employees in different positions within the same catering enterprise perceive restaurant food waste to different degrees:WeiboWeChatCopyright 2017Shenzhen One Planet Foundation One Planet is a registered trademark used exclusively by Shenzhen One Planet FoundationFor more information,please visit https:/ Pexels-Katerina-HolmesSafeguard Civilization on Our Plates