As it's the International Day of Awareness on Food Loss and Waste Reduction on 29th September, we have put together a few tips to help schools with their food waste.
1. Have regular stock checks and rotation to ensure food does not go out of date, and you don’t buy more than you need
2. Pre-order meal systems are a great way to manage production levels and help minimise leftovers
3. Keep production and waste sheets to help you produce the right amount of food the next time a dish is on the menu
4. Engage with the pupils when writing menus to find out what they want on the menus – this will help to ensure the menus you create will be well liked and the uptake good (minimising wasted food due to unpopular options)
5. Utilise older stock, such as from previous menus, by creating a themed event menu that uses it up
6. Plan ahead – have set menus, order only what you need, check what’s left from last time before re-ordering stock
7. Ensure you use reputable suppliers so food is looked after and stored correctly. This will maximise shelf life and ensure products stay fresh for longer
8. Ensure your fridge and freezer equipment is running efficiently to keep food fresh
9. Ensure dry storage is in a cool ventilated room – this will ensure your food stays fresh and in prime condition
10. Mis-shaped or bruised fruit and veg, can be saved – Prepare and put into pies, pasta bakes, stews, or blend into sauces, fruit can be added to desserts, or prepare and freeze down (labelling and dating) for using another time
To find out how Dukefield Foodservice can support you with managing your school food waste, please contact us on info@dukefieldfood.com or 01204 374 062.