How to deal with leftovers in the hotel
With the rapid development of the catering industry, the problem of leftovers produced by restaurants every day is becoming increasingly prominent. How to deal with these surplus food scientifically and reasonably not only affects resource waste, but also involves environmental protection and food safety. This article will combine popular topics and hot content on the entire network for the past 10 days to analyze in detail how to deal with leftovers in the hotel.
1. The current situation of leftovers in the hotel
According to statistics, the annual food waste generated by my country's catering industry is as high as 18 million tons, equivalent to the annual food ration for 30 million people. The main sources of leftovers in the hotel include excessive orders from customers, unpleasant dishes, and leftovers at banquets. Here is a set of data on food waste in hotels:
| project | data |
|---|---|
| The annual waste of the catering industry in the country | About 18 million tons |
| Average leftover rate per table | 15%-20% |
| Leftovers for banquet | Up to 30%-40% |
2. The main way to deal with leftovers
At present, the hotel mainly deals with leftovers:
| How to deal with it | Percentage | Pros and cons |
|---|---|---|
| Discard it directly | About 45% | Simple and convenient, but pollute the environment |
| Employees eat | About 25% | Save costs and pose safety risks |
| Donate to charity | About 15% | Love behavior needs to be strictly managed |
| Animal feed | About 10% | Resource utilization requires professional processing |
| Other ways | About 5% | Including environmentally friendly methods such as compost |
3. Suggestions for scientifically handling leftovers
1.Source reduction: Hotels can reduce food waste by optimizing menu design, providing small portions, and strengthening employee training.
2.Classification processing: Different treatment methods are adopted for different types of leftovers:
| Leftover Types | Handling suggestions |
|---|---|
| Unedible clean food | Consider donating to those in need |
| Moved but intact food | It is recommended that employees digest internally |
| Inedible food residues | Can make animal feed or compost |
3.Establish a system: Hotels should establish a complete leftover rice management system, including:
- Establish standard procedures for handling leftover vegetables
- Clarify responsible persons in each link
- Establish a supervision and inspection mechanism
4.Technological innovation: Use modern technology to improve processing efficiency, such as:
- Install intelligent weighing system to monitor food waste
- Use food waste disposal equipment
- Develop leftover vegetable recycling app, etc.
4. Advanced experience at home and abroad
1.Japanese experience: Japanese restaurants generally implement the culture of "eat as much as you want" and reduce waste through refined management.
2.French practice: French legislation prohibits supermarkets from discarding unsold food, requiring donations to charities.
3.China Innovation: Some cities pilot "food banks" to collect edible leftover food in hotels to distribute to those in need.
5. Future development trends
1. Policies and regulations will be stricter, and mandatory leftovers may be issued.
2. The processing technology will be more intelligent and environmentally friendly.
3. Public awareness will continue to improve, and concepts such as "Clean Plate Action" will be deeply rooted in people's hearts.
The handling of leftovers in the hotel is not only an economic issue, but also a social responsibility issue. Through scientific management and technological innovation, we can effectively reduce food waste and contribute to the construction of an economical society. Every catering practitioner should establish a sense of saving, start from himself, and do his part to protect the earth's resources.
check the details
check the details
en
