13 July, 2015
While the subject of food wastage is largely a moral and environmental one, what is often overlooked are the financial implications that it can have for a food business.
Showcasing the versatility of produce and food waste is all in a day's work for Travis Harvey, chef at OzHarvest's pop-up cafe in Sydney. Running until the end of July, the entire menu is made from rescued ingredients, highlighting to both diners and chefs that one man's trash is indeed another man's treasure.
Harvey says that, "It should be the chefs' focus to respect the products that they're working with. Admittedly not every restaurant is in the position where they can use every single part of everything and turn it into a different dish. While it is a difficult task it is the task of a well-trained and thoughtful chef."
Having extensive experience both here and overseas at all levels of the food industry, he has noted that food wastage is most prevalent in mid-range diners. The profits in this industry tend to be modest to say the least and business closures are all too common so both chefs and restaurant owners cannot afford to be complacent when it comes to food wastage.
In all reality it can cost extra money to manage food waste properly in terms of wages, but if managed thoughtfully and efficiently it can add thousands to your bottom line during the year.
Many chefs contend that a business' approach to food waste is actually an indication of not only your social and environmental conscience, but of just how invested you are in your business' success.
Source : Hospitality Magazine, 13 July 2015