Effective Bio-Waste Management in Gastronomy is essential for reducing food waste, cutting costs, and building a more sustainable food system. Our five-part miniseries is designed for chefs, restaurant managers, and food professionals who want to put circular economy principles into practice. Whether you are just starting your sustainability journey or looking to refine existing practices, this series provides actionable steps to improve bio-waste management in gastronomy and contribute to a circular food system.
Episode 1 | Sustainable Procurement
The first episode of the miniseries delves into the principles of sustainable procurement within the gastronomy sector. It offers valuable insights on how businesses in the food industry can integrate circular economy practices to manage bio-waste more effectively and promote sustainability.
Episode 2 | Zero-Waste Cooking
The second episode of our miniseries explores practical ways to reduce food waste in the kitchen. In this episode, we share best practices such as adapting menus based on available stock, adjusting portion sizes according to customer plate returns, preserving ingredients effectively, and training and equipping staff for sustainable cooking.
Episode 3 | Bio-waste source sorting
The third episode of our miniseries focuses on training staff and raising their awareness. It emphasizes the importance of posting clear sorting instructions and setting up easily identifiable garbage cans for sorting. Additionally, it highlights the need to sort bio-waste both in the kitchen and during plate returns.
Episode 4 | Organic waste management
The fourth episode of our miniseries showcases examples of simple and effective solutions for improving bio-waste management. This includes methods such as efficient collection techniques, composting practices, and the use of processing machines, among other approaches.
Episode 5 | Organic Waste Management: Information and Inspiration for Kitchen Staff
The fifth episode of our miniseries explores several best practices for engaging the entire team in waste reduction efforts. These include providing training and raising awareness among staff, systematically offering doggy bags to customers, and displaying best practices on your menu or website to communicate these initiatives effectively.