How can food waste management education and training improve staff awareness and performance?
Food waste is a major challenge for the food service industry, affecting both the environment and the bottom line. According to the Food and Agriculture Organization (FAO), about one-third of all food produced globally is wasted or lost, resulting in economic losses of $940 billion and 8% of greenhouse gas emissions. In the food service sector, food waste can account for up to 10% of food costs, reducing profitability and customer satisfaction. Therefore, it is crucial to implement effective food waste management strategies that can reduce waste, save money, and improve sustainability. One of the key elements of food waste management is education and training, which can help staff understand the causes and consequences of food waste, as well as the best practices and tools to prevent and minimize it. In this article, we will explore how food waste management education and training can improve staff awareness and performance in four aspects: food inventory, food preparation, food service, and food disposal.