UNITED AGAINST WASTE REDUCTION OF FOOD WASTE IN THE AUSTRIAN FOOD SERVICE SECTOR

Transcription

1 UNITED AGAINST WASTE REDUCTION OF FOOD WASTE IN THE AUSTRIAN FOOD SERVICE SECTOR Christine Ehrenhuber tatwort Nachhaltige Projekte GmbH 7 April 2017 FCSI EAME Conference 2 1

2 Goal: To reduce food waste in the Austrian food service sector Place the topic of food waste in the (professional) public: positive, solution oriented & with reliable figures (restaurants, community caterings, hotels) Make information and service offers available for food service businesses. Food Waste Data Collection ( ) Waste analyses in 50 kitchens in Austria 23 community caterings, 13 hotels, 13 restaurants, 1 event catering Sorting & weighing of food waste by origin (storage, preparation, surplus production, leftovers from the plate, leftovers from buffet) and by 9 diferent product groups (eg. meat/fish, vegetables, starch side dishes, dairy products etc.) 4 2

3 Data basis for Austria Projection for Austria: tons of avoidable food waste in the Austrian food service sector / year Community caterings: t/year Hotels, Accomodation: t/year Restaurants: t/year Other z.b. cafés & pubs t/year All figures without preparation remains (= considered unavoidable) Potential savings in cost of goods: 320 million Euro for theentiresectoror8.000 Euro per business In community caterings, the loss can be well above EUR/year >>> see study online 6 3

4 Loss ratio (%) 100% 90% 80% 70% 60% 50% 40% 30% 20% 10% 0% Loss ratio (ratio of avoidable food waste to the amount of food served/output) GK-006 GK-001 GK-005 BH-002 GK-007 GA-008 GK-004 BH-012 GK-018 GK-002 BH-015 GK-003 GK-009 GA-003 CA-001 BH-014 BH-004 BH-005 GA-001 GK-010 GK-015 GK-011 BH-007 GK-012 BH-008 GA-006 GK-014 GA-010 BH-010 GA-011 GK-020 GK-024 GA-002 GK-008 BH-009 GK-021 GK-023 BH-001 GK-013 GA-004 GA-013 GA-007 GA-009 BH-006 GK-017 GK-022 BH-011 GA-012 Business Beherbergungsbetriebe Gastronomiebetriebe Großküchen Cateringbetriebe Anteil unsortierter Abfälle Food waste by kitchen sectors 8 4

5 Product types in food waste ohne (Without Zubereitungsreste preparation remains) COMMUNITY CATERINGS RESTAURANTS HOTELS 5

6 Most significant sources of food waste Restaurants (average loss rate 14%) Leftovers on plates Fish & meat, salads, starch side dishes Hotels (average loss rate 19%) Leftovers on plates and buffets Vegetables, Fruit, Beverages Community caterings (average loss rate 22%) Leftovers on plates and surplus production Soups, starch side dishes Economic loss by food waste in the businesses selected for analysis Restaurants (per year) Hotels (per year) Community caterings (per year)

7 Information activities Web offers and information material Website + Facebook profile + Newsletter Tips from chefs Brochures, posters and online database Information events in Austria Presentation of study outcomes & discussion options to reduce food waste with experts and chefs Media and press work Press events etc. 13 UAW in the media 14 7

8 Achievements Active hub for the reduction of food waste in thefoodservicesector Reliable data basis Enhanced public awareness on food waste Powerful network of commited people and institutions Free information and service offers for food service sector 15 Specific offers for food service sector Tools Food waste monitoring for community caterings Online Quick Check Consultancy service Küchenprofi[t] 16 8

9 ONLINE QUICK CHECK Helps to realize cost-saving potential Gives estimation of the amount of avoidable food waste in one s business 17 CONSULTANCY SERVICE KÜCHENPROFI[T] 18 9

10 KÜCHENPROFI[T] Consultancy offer for food service sector to reduce food waste Preliminary phone talk Detailed food waste analysis Analyzing and advising about all food related aspects in the company by a professional chef Practical recommendations and measures Fotos shutterstock.com 19 KÜCHENPROFI[T] The programme was developed together with chefs and professionals fromfoodservicesector Advantages forbusinesses: o Knowing the amount and causes of avoidable food waste o Knowing the potential savings in Euro o Being able to compare themselves with other businesses o Raising awareness of staff for avoidable food waste o Developing effective measures for cost optimization 20 10

11 KÜCHENPROFI[T] Is supported by the federal environment promotion budget 50 % funding in 6 Austrian federal states Deductible between EUR 720, and EUR 960, 21 FOOD WASTE MONITORING IN COMMUNITY CATERINGS Monitoring of loss ratio: food output vs. food waste Development of waste over a longer period Advantage of the system: Comparison with average data and similar locations alarm system for management 22 11

12 TOOLS 23 Tools Information, inspiration & tools! Brochures with possible solutions for food waste Online databasefor measuresagainst food waste TafelBoxen ( doggy bags ) Poster for kitchen & staff rooms Survey among consumers 24 12

13 QUESTION I d rather have too much on my plate than too little. Do you agree? Foto Corbis 25 Motto: Rather too much than too little I agree completely stimme voll zu I rather agree stimme eher zu 11,8 38,3 50,0% Men: 56,7% Women: 43,7% years: 62,9% years: 66,7% years: 48,1% years: 41,9% years: 34,4% I rather stimme disagree eher nicht zu 36,4 50,0% I stimme disagree überhaupt completely nicht zu 13, In %, single answer, n=

14 SURVEY AMONG CONSUMERS What does the guest really want? (April 2016) 27 Important elements of the survey Representative opinion poll throughout Austria (n=1.021) Expectations regarding the food offer in hotels, restaurants, company canteens, hospitals, etc. Questions regarding portion size, variety of dishes at buffets, availability towards the end of the opening hours, etc. Which are the fields where customers are willing to support the businesses anti food waste measures? Download of the complete survey results (in German): against waste.at/konsumentenumfrage

15 QUESTION How to you rate the size of the servings in restaurants and taverns? too small just the right size too large 29 Rating ofservingsizes details concerning restaurants and taverns Much viel too zu klein small A bit too etwas zu klein small 0,8 9,6 10,4% men: 14,2% women: 6,8% Without secondary education : 11,5% With secondary education : 7,7% Just the right size gerade richtig A etwas bit toozu large groß Much too viel zu groß large men: 22,0% women: 34,4% 25, years: 22,4% 28,3% years: 34,5% Without secondary education: 25,0% 3,1 With secondary education : 37,2% Household income < 1.200: 24,3% Household income > 2.400: 33,6% ,3 In %, single answers, n(consumers in restaurants)=958 Evaluation of significance of incomes excluding not specified 15

16 Question: When you think of good restaurants and taverns, which aspects are especially important to you? At restaurants, large serving sizes are the least important aspect for guests (33 %). The most important aspects are: High quality of food (98 %) Good price performance ratio (96 %) Nice and welcoming staff (96 %) 31 QUESTION I feel uncomfortable whenever I eat out, get a serving size that is too big, have to give up and leave food on my plate. Do you agree? 32 16

17 Leftovers on plate A majority (60 %) does not feel uncomfortable to leave food on the plate. Foto UFS Need for raising awareness and consciousness among guests! 33 Reasons for leftover food In Gasthäusern In restaurants und and Restaurants taverns In hotels, In guest Hotels, houses Pensionen and other und anderen Beherbergungsbetrieben tourist accomodations In canteens and company In Kantinen und Betriebsrestaurants restaurants in Gesundheitseinrichtungen In health facilities Die The Portion servingwar sizezu was groß, tooich big, konnte I couldn t sie finish nicht it aufessen. Es I didn t hat mir like nicht it geschmeckt andere Other reasons Gründe In %, single answers, n(consumers in restaurants)=760, n(consumers in hotels)=350, n(consumers in kanteens)=236, n(consumers in health facilities)=

18 Options and choices For all kinds of businesses there is the request for a higher amount of options and choices regarding side dishes (90%), combination of menus (83%) and serving sizes (78%). 35 Topic Buffet At the Buffet, quality and freshness (83 %) are the most important aspects for the guests, more important than the variety or amount of food (45 %)

19 Surplus production Common causes: Too much soup, side dishes, salads, desserts etc. are produced in advance Lack ofcommunicationduringpre ordering Hospitals: Too much food is delivered to wards Possible solutions: demand oriented production planning system for pre ordering Use of advanced processing and conservation methods Processing into new dishes, staff meals etc. Leftovers on plates Common causes: Standard portions are too big, side dishes are not finished Community Caterings: Kitchens do not know customers wishes & requirements (no adequate query system) Possible solutions: Constant monitoring and adaptation of standard portion size Allow customers to choose portion size and side dishes Communication!! 19

20 Leftovers on buffets Common causes: Customers demand ample and wellstocked buffets Use of oversized containers (eg. for soups and salads) Replenishment of buffet even towards the end Decoration with food products Possible solutions: Separable and flat dishes / containers Flexible replenishment Less edible decoration Clear labeling of dishes Reduction of food waste is ranked among the four most important topics concerning sustainability, in which guests are asking the hospitality sector for commitment (35 %). Only the topics Usage of regional products (52 %), Seasonal dishes (47 %) and Good treatment of staff (42 %) are viewed as even more important (out of a total of 11 topics concerning sustainability listed in the survey) 40 20

21 THANK YOU! AGAINST WASTE.AT 21