• Sustainable Solutions

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Reduce (65%)

• Menu Planning & Portion Control: Help restaurants analyze consumer preferences and optimize portion sizes to minimize leftover food.

• Food Preservation Techniques: Train chefs and staff on proper storage methods and techniques to extend the shelf life of ingredients.

• Inventory Management: Implement systems to avoid overstocking and spoilage.

 

Reuse (25%)

• Creative Use of Scraps: Provide restaurants with recipe ideas and techniques for utilizing leftover ingredients to create new dishes, minimizing food scraps.

• Composting: Explore composting options with supermarkets for rotting fruits and vegetables

 

Redistribute (10%)

• Donation Program: Connect restaurants with food banks or charities to donate surplus food, especially migrant workers.