Food Waste
High Savings by avoiding Buffet leftovers and Overproduction.
Recent studies showed that most food waste in the hospitality
sector is generated by buffet leftovers (45%), followed by plate waste (30%),
preparation waste (20%), and storage losses (5%). Recent literature has
confirmed that buffet leftovers and overproduction can be avoided to a large
extent, resulting in high savings potential.
Source: Auguste Escoffier School of Culinary Arts – Reduce Food Waste in Hotels – https://www.escoffier.edu/blog/culinary-arts/waste-not-4-ways-chefs-can-reduce-food-waste/