So here it goes.
Two weeks have past, and our practical session in campus anggrek has been quite successful. The chefs have certainly produce good food and there are so much things to learn in the restaurant operations. However I have realized the massive waste that we produced, so I did a little research on waste in restaurant. Indeed, there are research saying that one restaurant can produce 50 tons of waste in a year. Our world is facing serious environment issues, in your opinion what can be done to reduce the waste in restaurants and what are the obstacles in doing it?
In my opinion, one reason why there is massive waste in restaurant is because people (guests) who come to restaurant sometimes order too much food. They just order it without thinking twice, whether they can finish it all or not. In the end, they might left some food on their plates and it makes the leftover need to be thrown away which cause a massive waste in the restaurant.
ReplyDeleteI think it's better for us to order the food that we think that we can definitely finish it so we won't leave any food behind. But the obstacle is that people nowadays aren't eating for living, but they are living for eating. They need to realize that there are people out there who slave themselves just to get a bowl of rice to eat. They need to be more aware of people out there who are starving. Even if you can't finish all the food you had ordered, at least you can ask the waiter to wrap it and you can bring it home, so it won't become a waste.
thank you ivana for this first topic, it's pretty interesting...
ReplyDeleteI agree that nowadays' restaurants have contributed a lot of waste to the environment, and it's kind of scary regarding to the global warming issue these days. So what can we do?
I've done some research as well before I wrote this comment. Apparently, we are not the only one who realized how many waste that one restaurant could produce. There are a lot of scientists concerned about this condition, and now they are doing some efforts to reduce waste. So basically what we can do in the very first simple step is to let our staff aware of waste reduction and how much it is important to our environment, then we can inform them how to reduce waste. One of the simple way is recycling, some stuffs that we use in the kitchen can be recycled. What kind of materials that can be recycled? some materials like tin and aluminium cans, empty plastics, fat and oil. Restaurant can set up some agreement with a local recycler, so that all of the waste can be delivered to the local recycler. or maybe in case of empty plastic or bucket, we can donate them to schools, nurseries, or church. and for the case of fat and oil, we can have a contract with a rendering service for recycling used cooking oil, meat, or trap grease. The other idea is to be selective in purchasing the materials that we want to use, we need to choose environmentally friendly products, we can ask for paper towel, toilet tissue, plastic bags, cash register tapes, menus, order pads, dish trays made from recycled materials. and the last thing that I want to add is that we need to conserve the energy and water as well.
Those are basically the ideas that I've got from my research and from my opinion as well. Let's put some more ideas guys! because this topic is actually important for the environment. we don't want that our future industry ruin the environment, right?
so that's all from me, have a nice weekend! :)
Thanks Ms.Ivana, I think the topic has been a major concern in the restaurant industry, indeed. In my opinion, as I have learned Principle of Management in the first semester,it'd be better for restaurants to have one manager who is responsible for doing Garbage Inspection.
ReplyDeleteThe manager will have to be in charge to periodically rake through the garbage can. By doing this kind of inspection, the manager can see what kind of food and how much it is being left on plates. If one item consistently becomes waste, it can indicate either the food has a poor quality or probably because of overportioning. But then, the question is, who wants to do such this thing that requires a man to deal with dirt, garbage, and stuff? and that question becomes one of the obstacles in doing it.
I agree with Bella's and Cilia's opinions regarding to this topic. There's a lot of waste in restaurants that in a longer period, can be a pile of litter.
Thanks to Ivana for created the first the topic. It is true that our industry, especially restaurant industry, produced a massive amount of wastes. Think about this, it said that one restaurant can produced 50 tons per year, how if there is millions restaurants? let say there is ! million restaurant in the world, so, there will be 50 million tons waste per year. What a waste?
ReplyDeleteIn my opinion, what should our people do is to reduce that waste. The easiest way is to think first before creating a dish. What they really need to create a dish, how much it is, will the guest want it or not, etc. If each restaurant start to do that, there will be less waste in the future. We must think about our environment too.
ah! I forgot to say... Thank you Ivana for posting the first blog.
ReplyDeleteBy the way, you could give me comment about the layout for this blog on the 'About Us' page. If you want another thing to be added please comment there too.
Thank you.
thanks ms.ivana for choosing this particular topic, it's such a thoughtful topic that we should concern and care about it.
ReplyDeletei also have a similar opinion with ms.bella, the massive waste it mostly produces by the left over food.as we all know the portion of food in hotel are classified as large. some people just could not finsih it, therefore as a solution i thoght maybe we could smaller the size of dish. perhaps it could reduce the number of waste by the food.
moreover, i also belief the hotel waste came from hotel room service, such as tissue and plastic cover for shampoo or soap. as a solution i proposed that we should minimizes use of tissu (e.g. one day for one roll tissue, no additional). and also for the plastic cover , it can be replaced by using the liquid soap and covered with permanent soap dish and also with the shampoo.
thats all ive in my mind right now on how to reduce the waste.cheers !
Nice work on the blog Ivana. I have to say that I really like the Big Ben theme. The font is a bit hard to read though! What do you guys think? Thanks to all those who have contributed and / or left comments so far. This topic certainly is food for thought!
ReplyDeleteThe practice of wrapping up food (or giving a doggy bag) for customers is fairly common in many parts of the world. However, it is certainly not okay in the UK! In fact, it has serious legal implications. I remember reading about a case in which a customer successfully sued a restaurant because he got serious food poisoning from food he took home in a doggy bag. My best guess is that after leaving the restaurant the customer did not store the food correctly. By the time he consumed it sometime later, harmful bacteria had already formed, causing him to fall ill with food poisoning.
Although some of you have commented on portion size, I should point out that this is not so much of an issue in fine-dining restaurants where portions are typically smaller. American style diners and restaurants, on the other hand, serve monstrous portions and are probably the worst offenders when it comes to food waste. I guess the real issue here is probably more about customers' overindulgence than it is about portion size. The reality is that wealthy, privileged people live extravagant lifestyles and buy much more than they need simply because they can afford to do so. Working in a five-star hotel, you will see customers spending money like water - perhaps spending more in one night than you get paid in a month or even three months. It's hard to swallow I know, seeing people live a lifestyle that you will probably never attain, but this is something that you have to learn to accept or at least tolerate.
I couldn’t agree more with what Ivana has mentioned above. Daily food waste in the world reaches enormous quantities which are enough to feed all starved people in the world. Moreover, the massive wastes we produce are extremely dangerous to our environment. However, despite the obstacles we should face to reduce those hazardous massive wastes, I believe there are numerous ways to deal with it.
ReplyDeleteAbove, Mr. Lee has mentioned how extravagant people buy much more than what they need and large amount of wastes are produced from their left over. It would be good if those left over could be donated to the poor. But, unfortunately there is a law which prohibits us to do so. Furthermore, doggy bag will no longer applicable due to some food poisoning cases.
There are numerous ways to encounter those barriers. For instance, re-use food waste for composting. Compost is the decayed remains of organic matter that has rotted into a natural fertilizer and it is the key ingredient in organic farming. Food waste composting is known as “Bokashi Composting” and in my opinion, using a food waste for composting is a very good way to reduce the drawbacks of food waste.
In conclusion, it is very beneficial to use the resources wisely.
Remember, wasting resources means wasting money!
Thank you for the nice topic, Ivana. Maybe i will talk a little bit about what i feel. Honestly, I also think about this matter from the first meeting Cuisine class. Why we have to prepare a lot if we are only 20 students and some lectures. I thought it’s the rule to create meals for 40 persons so, we did it. As a result, we wasted some foods. I want to bring the foods to home but my friend told me that we were not allowed to bring the food. At that time I was so confused why we were not allowed to bring those foods to home. There’s no one who want eat again. So, what’s for those foods? If they throw to rubbish bin, it’s crazy. When Mr. Indra saw there are lots leftover foods, he told us to bring tupperware/lunch box next week to bring the foods to home. This is one of the solution to decrease waste foods. The other solution maybe we just create foods for how many person will eat. Another thing that when Mr. Dewanta saw frying left over and some bread left over, he create unique food for us, so we can eat from food left over.
ReplyDeleteIn the second meeting, we prepared apple spice cake, wiener schnitzel, and chicken soup noodle. We learnt a lot not wasting the ingredients. When we chopped carrot, the chef told us not to throw outer part of carrot. We can boil it together with chicken bones. Something that we think it’s rubbish, but we can still utilize it. There is something happen when we prepared apple spice cake. We got failure to make that and we had to recreate again with new ingredients. Therefore, from this failure we waste a lot ingredients. We must be careful to calculate the amount of ingredients that we need.
When I did restaurant operations, I have to clean up all the plates. I saw many people waste the vegetables in their plate. I’m so sad to throw the vegetables to the rubbish bin. From this case, maybe we can minimize the waste by 3 solutions. First, giving to someone who likes vegetables. Hahaha.. You can give me!!! Second, maybe before you eat, you can see vegetables and put in your lunch box and bring it to your home. Let your family who like vegetables to eat it. Third, request no vegetables for some plates to the chef if you don’t like vegetables.
thank you for mis Ivana for the great topic. like Ivana and Risyad said, we have been cooking for 3 weeks and I can see that we waste so much of left over food.
ReplyDeleteIn my opinion, i would like give some advice to cook of how much we have to cook depend on person who will eat the food. As mis Stephanie said, many starving people and children in this world who need food to eat, and we should try to reduce the waste and left over food or we should donate to people who need them. In additonal, the left over food can be used for organic plants.
However, if we do not want to waste, we can make necessary food to the decoration that can able to eat. So i would like to give a suggest to not waste food carefully. thank you.
thank you ms.ivana for the topic
ReplyDeletein my opinion, would be better if we use food properly. in the other of the word, we can recycle these food ingredients. for example, if we cook chicken, chicken bones can be made into a broth. onion roots can be also be gravy too. or it could be used for animal feeding. for organic food can be recycled into compost. many ways to use food ingredients. if food is fast food, and any left over, can we give to people who need that in this context referred to the poor. because it would be useful and feel useless if just thrown away
thank you ms.ivana. in my opinion there are many ways to reduce the waste food in restaurant industry. first is we have to calculate the ingredient, it has to be suitable with the food that we want to produce. second is that there are many wasting food, we can recycle it into a compost. next, the waste food that is still edible can be given to the employee and we can give the edible food to the scavengers.
ReplyDeletewastes in restaurant industry is also related to the type of packaging. nowadays many restaurant use styrofoam wrappings. styrofoam is non recycled thing that can make a lot of garbage. thats why restaurant industry must stop using styrofoam.