worldchefs present

Food waste challenge

July 2018

Love food. hate waste. money

Everyday across the world, food is discarded from foodservice operations. Much of this food waste is disposed of in a landfill, which over time produces methane which is very damaging to the atmosphere and contributes mightily to global warming. In addition, wasted food represents wasted energy, water, land, human labor, and other precious resources.

For the restaurant owner, wasted food means an elevated food expense which reduces profit. For multiple reasons, it should be the goal of restaurants around the world to find ways to reduce the food waste in their daily operations.

The Keys to succeed!

The Worldchefs Food Waste Challenge for Foodservice Operations is a way for restaurateurs, chefs, and cooks to learn about how to reduce food waste in their kitchens and commit to reducing their own food waste.

As a member of Worldchefs, you will not be alone in this endeavor. You will have the support of Worldchefs behind you to teach you how to reduce food waste and help you track your progress.

Experience shows that foodservice operations that reduce food waste and make it one of their KPI’s results in a more efficiently run kitchen where food expenses are reduced.

And which chef doesn’t want to reduce their food waste?

1. Sign up

Sign up for the challenge on the Worldchefs website

Kick-off day for Back Of the House (BOH) challenge

There will be a kick-off day that will mark the actual start of the challenge. On this day, there will be a webinar that will explain the steps of the challenge and provide pointers for how to do it in your foodservice operation.

3. Measurement with Toolkit

For the next 3 months, each participant will commit to weighing the kitchen food waste (Back of House food waste). This will consist of food that is destined for the trash from the back of house/kitchen operations. (Front of House (or dining room) food waste will be addressed later. During this time, each restaurant will develop a baseline for the food waste that is generated from their kitchens. Worldchefs will provide a tracking tool for this. Restaurants are encouraged to share their baseline waste at the end of 3 months, but are not obligated to do so.

4. Submission Commitments

Sign up for the challenge on the Worldchefs website

5. Webinar check-in with inspirational presentation

3 months later will begin the waste reduction portion of the challenge. This will begin with another webinar and a commitment of each participant to reduce the back of house food waste by a certain percentage over a 6 month period. Worldchefs will provide guidance on percentages and tools to help address back of house food waste.

6. Final submission of your BOH* results

3 months later—at the midway point—we will have a webinar check-in and inspirational/educational presentation.

Kick-off day for Front Of the House (FOH) challenge

After the initial back of house food waste challenge, it is our intention that participants and others may continue with another back of house challenge and also embark on a front of house food waste challenge that will mirror the back of house process outlined above.

Understood the challenge? Time to sign In

Applicant Information

Organisation information

How will we be able to measure Food Waste?

Tracking food waste is how this challenge will get results. It will be the responsibility of each participating restaurant to weigh food waste and record it. It is our hope that this will become part of standard operating procedures in your institution as we know that once you start tracking it, typically food waste decreases. Worldchefs will provide support and instruction to help restaurants track their food waste as effortlessly as possible.