Sustainable Christmas: How Restaurants Can Reduce Holiday Waste

Food waste is staggering at Christmas both at home and in restaurants. A study from Too Good To Go (an app which sells leftover food from businesses at a discounted rate) found that a quarter of Irish residents will generate 50 per cent more food waste this Christmas than the rest of the year. Though there is little specific data about Christmas food waste in restaurants, for the rest of the year, restaurants contribute to over 25 per cent of food waste or 189,000 tonnes in Ireland. The holiday season increases this number significantly due to factors such as overproduction, larger portion sizes, and increased menu complexity.

Food waste contributes to 8-10 per cent of total GHG emissions annually - costing 1 trillion in US dollars. Reducing food waste, therefore, is an important step to take for climate action and reduced GHG emissions. Reducing the waste in landfill not only has environmental benefits but also financial benefits. Decreasing landfill waste reduces disposal costs and associated costs. When food is wasted, it is not just the product that is wasted but all the resources that went into preparing and producing it. These other resources also leave a carbon footprint.

The amount of food wasted each year could actually feed up to 2 billion people alone. The financial burden is essentially throwing millions upon millions of euros away every year.

This article will be exploring the steps that restaurants can take to reduce waste during the Holiday Season. If you’re looking to skyrocket profits this Holiday Season as well, see Caterboss!

What is Holiday Waste in Restaurants?

There are many causes of holiday waste such as:

• Overordering food: People tend to have a “treat yourself until the New Year” mindset. Unfortunately, their eyes are often bigger than their stomachs and they end up leaving a lot of leftovers on their plates so vast amounts are thrown in the waste. Buffet services can also lead to a lot of leftover food and waste.
• Mismanagement of inventory: Can result from poor planning and lead to food spoilage and therefore food waste. Without an inventory management system, it is difficult to judge exactly how much stock is needed.
• Restaurants overpreparing food: Leading to extra ingredients and therefore food waste.
• Human error: Chefs or servers not cooking the food properly or having accidents may also affect food waste.
• Menu complexity: Specific meals for the holidays made with specific ingredients that would not be used again therefore, increasing waste.
• Packaging waste: Takeout and delivery numbers go up during the holiday leaving waste such as paper bags, plastic cutlery and non-recyclable materials.
• Pre-packaged holiday meals: More packaging that can’t be recycled.
• Energy waste: Extra electricity and heating costs as the restaurants are busier during the holidays.

Waste Reduction Strategies During the Holidays

Menus:

• Special menu preparation: Using overlapping ingredients reduces the amount of leftover ingredients in the kitchen. Example: if an appetizer and a dessert both use apples, the surplus apples can be used in either dish.
• Pre-fixed menus: Offers set options wherein the kitchen can better estimate the amount of each dish they need to prepare, cutting down on surplus ingredients.
• Using seasonal and local ingredients to reduce transportation costs.
• Monitoring portion sizes: Portion sizes significantly decrease food waste. Offering a choice of different portion sizes such as “half-dinner” as well as a “full-dinner” can also give customers the option of how much they would eat depending on their hunger levels.
• Repurposing ingredients: Use the leftover ingredients for an opportunity to be creative. For instance, if the restaurant was serving a Christmas turkey dinner and had a lot of turkey leftover, they could make a turkey stew or turkey toasted sandwiches.

Sustainable packaging solutions:

• Traditional packaging solutions such as plastic and Styrofoam take years to disintegrate naturally. Sustainable packaging solutions are good for the environment as they reduce the amount of waste in landfills and decompose more quickly.
• Encouraging customers to opt out of cutlery and napkins for delivery orders and replacing plastic straws with paper or reusable alternatives.
• Encourage customers to bring their own boxes for leftovers.
• Provide incentives for sustainable behaviour, such as offering discounts for bringing reusable containers and cups.
• Preparation for packaging: Restaurants will also have a lot of extra cardboard boxes, and therefore should be prepared for the extra waste. Extra bins and attention to the recycling so that the recyclable material does not end up in the rubbish bin.

In a study by Bord Bia, 76 per cent of buyers say it's important for suppliers to use sustainable packaging or reduce packaging waste.

Educate Diners and Staff on Sustainable Practices in Restaurants

Training staff on restaurant food storage and waste reduction will help reduce human error when it comes to holiday waste. They should be made aware of when food spoils so that the customer can consume it safely. Proper labels for the bins are important. Staff should also be aware of the benefits of composting and recycling and the importance of proper sorting techniques.

Showing the customers and the staff the financial benefits of recycling and composting stokes enthusiasm but also encourages household recycling as well. The restaurant should show sustainability efforts on social media and in-house signage and encourage customers to take only what they need from buffets or holiday events. Staff can be rewarded for waste-reduction initiatives to inspire participation. Recognizing the role staff have in sustainability and the environment fosters a positive atmosphere and a keenness to contribute. Milestones can be shared with success stories to both staff and customers.

Implement First In, First Out

Teach the cooks and chefs to use the older, nearer-expiry-date food before the new food, reducing expired food. They can also encourage customers to order dinners they can finish – informing them of the portion size. With bigger meals, the customers should be encouraged to take home leftovers.

Partner with Local Organizations Such as Food Banks

Donating food to the poor via food banks is both meaningful and resourceful. It reduces waste and gives back to the community. Providing that the hot meals adhere to food safety standards, the food is usually welcomed warmly. Partnering with such organizations decreases surplus inventory and helps those in need.

Partnering with these organizations also means that they have the infrastructure, and expertise to ensure the food is safely delivered to those in need.

A staff member could be appointed to coordinate the food and engage with the organizations to ensure familiarity and build a trusting relationship. They could also oversee the collecting and donating surplus food to the organization.

There are also several apps that provide a platform for buying surplus food that they cannot use but that is still in date, edible and enjoyable. An example of a company such as this is: “TooGoodToGo” It is easy to use and is available in 18 different countries. Many restaurants engage in food recovery programmes such as this so as not to have their food go to waste.

Promotion of the food donations shows the customers that the restaurant cares about those in need and reducing food waste, thus, helping the environment. They can use social media channels, signage in the restaurant and even on the menus.

These programmes play a significant role in reducing food waste, reducing the carbon footprint that large amounts of waste leave and making a big difference in people’s lives.

Tracking donations is also important; it assesses the effectiveness of food donations on waste reduction. The data gathered can be informative about how much waste is diverted from landfills and to set future goals.

Composting for Restaurant Holiday Waste Reduction

Composting is also a good idea when it comes to waste disposal. Many holiday foods contain nutrients that enrich the soil. For example, turkey bones contain potassium and phosphorus that can be used to make agricultural fertilizer. Desserts and sweets can also be composted.

Monitor and Measure Success/Technology

Smart apps can help. There are several that track food waste, offer portion planning, and suggest recipes. These can be quick and easy to use, saving time, resources, and reducing waste. Food waste tracking technology can identify patterns of high waste, allowing you to change the areas it highlights.

They can use insights to refine your approach for future seasons.  They can even track the waste straight from the kitchen to the trash bin.

Social media can also play a part in reducing waste. They can collect feedback in terms of reviews from staff and customers on sustainability initiatives. There are also online communities that discuss the best way to achieve sustainability.

Conclusion:

The holiday season is a time of joy and merriment, but it also brings a large amount of holiday waste to the food service industry. Unfortunately, with a lot of waste comes a larger carbon footprint and environmental concerns. However, with menu optimization, education, partnering with local organizations, and technology, restaurants can make a meaningful impact. Small changes like portion control and reusing decorations can help towards a healthier planet and significant savings for a business.

So this Christmas, let sustainability be part of the celebration, ensuring that every effort makes a difference—for your restaurant, your customers, and the environment.

FAQs

1. Why is holiday waste a bigger problem for restaurants during Christmas?
   Restaurants expect a high volume of patrons during the Holiday Season. Sometimes the amount of expected patrons is overestimated, and they are left with an increased amount of food waste. Adding to this is large portion sizes and packaging from takeout orders. Festive decorations and high energy use are also culprits.
2. What are some practical ways for restaurants to reduce food waste during the holidays?
   • Menu Optimization: Offer a focused holiday menu to minimize unused ingredients.
   • Portion Control: Provide flexible portion sizes to reduce plate waste.
   • Repurpose Leftovers: Use trimmings for soups, sauces, or daily specials.
   • Accurate Forecasting: Analyze past trends to avoid over-preparing food.
   • Donation Programs: Partner with food banks to donate safe, surplus food.
3. What can restaurants do with surplus food after Christmas events?
   • Donate surplus food to local food banks, shelters, or charities.
   • Compost organic waste with local composting facilities.
   • Use excess ingredients to create special post-holiday dishes or staff meals.
4. What tools can restaurants use to track and reduce waste?
   Restaurants can use food waste smart apps to track waste from kitchen to bin, analyzing waste patterns, and inventory management software to avoid overstocking.
5. Why is reducing holiday waste important for restaurants?
   • Financially, it cuts costs on food and materials.
   • Reduces the carbon footprint by reducing landfill sizes.
   • Appeals to the demographic that looks for sustainability in food businesses, which is currently spreading.

About the Author

Ciaran Kilbride is the CEO and Founder of Caterboss, Ireland's leading supplier of catering equipment. With years of experience in the food and hospitality industry, Ciaran established Caterboss in 2017 to provide high-quality, reliable equipment tailored to the needs of professional caterers. His commitment to innovation and customer service has helped Caterboss grow into a trusted name, known for anticipating industry trends and consistently meeting the needs of