"Measuring waste in the kitchen is a real eye-opener"
“We collectively started to pay more attention to food waste and to think about finding concrete solutions to avoid it.” Karen Smitley, who runs a restaurant in the United States, explains the importance of measuring food waste. In the United States, Elior has launched Waste Nothing, a simple system designed to measure food waste. The objective of this initiative is to reduce the carbon footprint of the Group's restaurants.
Waste Nothing is a simple waste-measurement process that does not require the use of scales or any additional equipment. Every day, wasted food is recuperated in transparent containers which clearly show how much food has been wasted (1 quart = 0.95 liters). The restaurant manager then monitors daily trends in the amount of food actually wasted.
We collectively started to pay more attention to food waste and to think about finding concrete solutions to avoid it
Karen Smitley
“Being aware of the amount of food wasted has really opened our eyes,” stated Karen. Together with her team, she can see concretely whether the actions implemented are bearing fruit. The Waste Nothing program also gives advice on how to reduce this waste: serving smaller portions, raising guest awareness, and training cooks, etc. “Knowing that our cuisine is being appreciated rather than being wasted is a source of pride in our daily work.”
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