ACTIONS

Reduce water waste & hazards to water from food preparation

• Only use eco-friendly chemicals for cleaning and sanitising, including the substances used to clean floors, surfaces, utensils, and hands.

• Fats, oil and grease should never be poured down the drain, they should be collected separately and sent to an appropriate facility to be treated or converted to biofuels.

• Request that caterers/traders use simple food preparation techniques that save water such as steaming food instead of boiling, use a lid, etc.

Prevent food waste

• Ensure proper production, handling and storage techniques to prevent and reduce spoilage and waste.

• Modify menus to increase customer satisfaction and prevent and reduce uneaten food.

• Be creative with your kitchen excess. Surplus or excess food can be used in new dishes. For example, stale bread can become croutons; fruit can become a dessert topping; and vegetable trimmings can be used in soups, sauces, and stocks.

• Reduce serving sizes as appropriate and avoid use of garnishes that don’t get eaten.

• For buffet-style service, encourage people to take only what they will actually eat.

• Measure the amount, type and reason for the generation of wasted food and create effective food waste prevention strategies.

• Compare purchasing inventory with customer ordering.

Distribute uneaten food

• Many non-perishable and unspoiled perishable foods can be donated to local food banks, soup kitchens, and shelters.

• Check with your local food bank or food rescue operation to find out what items they will accept, they may also collect their food donations free of charge.

Linkage with SDGs