Good food waste management improves everyday operations in restaurants

In professional kitchens, sustainability is increasingly visible in everyday choices – especially in reducing food waste. However, less attention is often paid to how the food waste that is generated is handled. Managing waste streams can have a surprisingly significant impact on kitchen work, logistics and costs.

Reducing food waste has long been a key part of sustainability work in professional kitchens. At the same time, however, food waste is inevitably generated, and its handling often receives less attention.
 
– Efforts are made to reduce waste as much as possible, but some is still generated. Food waste is not just raw material that ends up in the bio-waste bin. It also represents money, time and work, says Anssi Kaikkonen, Product Manager at Metos.

Waste is a concrete part of everyday work

According to Kaikkonen, food waste is an essential part of the daily operations of a professional kitchen, even though it is not always given special attention.

– It is such a natural part of everyday work that people do not necessarily stop to think about it. But in practice, it is visible in collection, transfer and removal.
The challenges are often related to these work stages. Handling food waste takes time – especially when waste management areas are located far from the kitchen.

– The biggest challenge is that waste needs to be collected and transported out of the kitchen. This means containers, moving them around, and ensuring that the waste remains under control without odour problems or hygiene risks.

Wet bio-waste in particular is heavy to handle and increases the physical strain of the work.

– Bio-waste is usually the heaviest and most difficult type of waste. It has a direct impact on ergonomics and workload.

Buffets increase the waste load

According to Kaikkonen, the amount of food waste varies greatly depending on the type of the restaurant.

– The largest amounts are typically generated in buffet-style kitchens: lunch restaurants, hotel breakfasts, and various event and conference catering settings.
In these environments, both serving waste and plate waste are generated, significantly increasing waste streams.

– When volumes are high, the selection is wide and predictability is limited, more waste is also generated. That is when its handling becomes increasingly important.

Food waste affects the entire kitchen – including well-being at work

Although waste is often seen as a side process, its impact extends widely. Poorly planned waste streams can also have a negative effect on the daily working comfort of kitchen professionals.

– If bio-waste handling is not managed properly, the result can be odour problems, hygiene risks and, in the worst case, pest problems. These are all issues that directly affect working comfort and the functionality of the kitchen.

Waste streams affect the logistics of the entire kitchen. A well-functioning waste process supports everyday kitchen operations and helps keep the whole operation running smoothly.

Drier food waste is easier to handle

One key development direction is handling food waste in a way that reduces its volume and moisture content.

– Wet waste is heavy, it leaks and it is more likely to cause odour problems. When waste is processed and dried, it is easier to handle, lighter, and the facilities remain cleaner, Kaikkonen explains.

Drier waste also makes further processing and transportation easier.

– It does not run or leak, and there is less of it. This has an impact on both costs and the smoothness of everyday operations.

Entire chain matters

Kaikkonen emphasizes that food waste should not be viewed only as an internal kitchen matter. As part of responsible kitchen operations, the process should be considered beyond the kitchen itself.

– Waste does not end when it leaves the kitchen. It is part of a longer chain that continues all the way to transportation and further processing.
That is why kitchens should also consider how waste is handled in the following stages.

– It is worth thinking about the most sensible form in which to pass waste on. This can make the entire chain work more smoothly.

Waste chain as part of kitchen development

More attention is now being paid to food waste handling than before, driven by both legislation and increased awareness of sustainability.

– People are more aware than ever, and waste sorting has also become part of everyday life in workplaces.

According to Kaikkonen, the next step is to see waste as part of kitchen development.

– Waste management should be integrated into the process, rather than treated as a side issue. In that way, it can influence both efficiency and working conditions.

Metos Rendisk Solus Eco helps to manage food waste

•    A system for handling food waste in professional kitchens 
•    Grinds and dries food waste using centrifugal technology 
•    Can reduce the volume of food waste by up to 80% 
•    Capacity up to more than 450 kg/h 
•    Compact size: approximately 0.8 m² 
•    Produces a dry mass that is collected in a separate container 
•    Water recycling reduces water consumption 
•    Available in different versions for different needs