How to reduce food waste in the food service industry

How to reduce food waste in the food service industry

Reducing the food waste in the foodservice industry is one of the most pressing challenges for the sector. Food waste in restaurants in particular is a problem of enormous proportions.

The term “food waste” refers to any food intended for human consumption that, for various reasons, is either lost or thrown away. According to the FAO (Food and Agriculture Organization of the United Nations), every year about one third of the food produced for human consumption goes to waste, for a total of 1.3 billion tonnes.

Waste occurs at all levels of the food supply chain: from agricultural production to transport, during the processing of raw materials, in the distribution phase up until the consumption. Specifically, we define food losses the products that are thrown away during production, harvesting, and initial processing; whereas food waste refers to food wasted on sale and on consumption at home or outside the home.

In this context, companies such as Firex, which specializes in cooking and food-prep solutions, provide tech solutions that help reduce waste in the foodservice industry. Automated cooking systems, precise serving size control, and streamlined processes help optimize the use of raw materials, reducing waste and increasing the overall efficiency.

Food waste in restaurants: figures and causes

As we saw, food waste is something that affects the whole production chain, with the highest levels recorded in the very last stages, especially the consumption. In fact, according to data from the Waste Watcher 2025 survey, weekly domestic waste in Italy amounts to 617.9 grams per person. However, a significant part of the waste also comes from restaurants and catering services, with each person estimated to waste around 12 kg of food per year.
According to the FAO, around 20% of food waste in Italy occurs in the foodservice industry, where around 4 million tonnes of food are thrown away every year.
The organized catering sector processes 3 million tonnes of food, but according to data provided by Banco Alimentare and Caritas, as much as 210,000 tonnes of it are surplus and only 12% of this (around 25,000 tonnes) is actually reused. [Source: www.salute.gov.it ]

The main causes of food waste in restaurants can be found in:

• Incorrect forecasts, many restaurants prepare more food than necessary to avoid running out during service. However, inaccurate estimates of the number of customers often lead to a surplus that ends up in the trash.
• Large portions, oversized dishes may overwhelm customers’ appetites, and leftover food must then be thrown away.
• Prepping errors, dishes cooked with the wrong ingredients or cooked incorrectly must be re-made or thrown away.
• Poop menu planning, an extensive menu requires a wide variety of ingredients, which may not all be used before they go off. In addition, poor planning can lead to a large amount of leftovers that are often not reused.
• Ineffective stock management, poor food rotation can lead to spoiled ingredients.
• Poor staff training,staff are not always taught to reduce waste: inaccurate cutting, excessive use of ingredients or lack of attention in preserving can increase waste.
• Restrictive regulations, in some cases, laws prevent the reuse of unserved food or the donation of leftovers, forcing restaurateurs to throw away food that is still good.

Where does wasted food go

A frequently asked question is: where does wasted food from restaurants go? Well, the truth is, it may vary depending on local regulations, the owner’s sensitivity and the presence of recovery networks. In general, the main options are:

• Food donations: many restaurants collaborate with organizations such as the Food Bank, Caritas or local associations to donate food that has not been served but is still fit for consumption.
• Composting: organic waste can be turned into compost, reducing environmental impact and contributing to soil fertility.
• Disposal in waste: unfortunately, a significant amount of food still ends up in general waste, with high economic and environmental costs.
• Energy recovery: in some cases, food waste is used to produce biogas or energy through anaerobic digestion plants.

Promoting more conscious and responsible management of unsold food is a crucial step towards more sustainable food service.

How to reduce food waste in restaurants

Successful restaurant management that fights food waste is not only an ethical choice, but also a winning strategy from both an economic and environmental perspective. The commitment to sustainability falls within a broader international context dictated by the Sustainable Development Goals of Agenda 2030, an action program for people, the planet and prosperity, signed in 2015 by the 193 member countries of the UN. Reducing food waste in the foodservice industry is at the heart of Target 12, which aims to ensure sustainable consumption and production models. Specific actions in the Horeca sector can contribute significantly to halving global food waste, as per target 12.3, and reducing the environmental impact. This includes implementing innovative technologies in order to make the production process more sustainable and environmentally friendly (Target 9).

Companies such as Firex, for example, offer professional cooking and food prepping solutions that help with:

• Standardized processes, reducing errors and ensuring perfect and consistent results;
• Automated cooking, thanks to the electronic board that manages the heating and the processes, which can be saved as multi-phase recipes;
• Maximized use of ingredients, ensuring efficient cooking even in large quantities, reducing waste and resource consumption.

Firex against waste in foodservice

On the journey towards more sustainable food service, Firex professional equipment offers a concrete and effective solutions that help reduce food waste, streamline processes and save resources.
Large batch production and the programming and automation of work cycles make it possible to:

• Reduce product waste, compared to small batch production repeated several times;
• Avoid cooking flaws, such as burning or overcooking, which lead to food waste.

Firex provides culinary professionals with a complete range of technological solutions to help them improve operational efficiency and reduce the environmental impact:

• Industrial bratt pans (electric, gas or steam) guarantee uniform and controlled cooking for a wide variety of recipes. They provide flexibility and precision, streamlining the process and ensuring excellent results with no waste caused by uneven cooking.
• Industrial boiling pans are ideal for liquid dishes such as sauces, soups and creams. They come with probes that provide precise temperature control, ensuring fast and efficient cooking processes with no waste of resources.
• Professional vegetable washer perfect for processing different foods and quantities, designed to reduce water consumption and improve washing quality, avoiding product and energy waste.
  For example: you can wash 100 kg of very dirty potatoes in just 15 minutes. With two washing cycles, you save up to 50% water and over 90% time compared to manual washing, which would take about 4 hours.
• Professional pasta cooker optimize time and energy consumption, ensuring consistent results even with large volumes. Adding a cooling tank means you can prepare dishes in advance, maintaining their quality and microbiological safety. Ideal for canteens, catering services, central kitchens and foodservice facilities.

Benefits of using Firex equipment

Firex solutions bring real benefits in terms of sustainability and productivity:

• Pressure cooking, reduces water, energy and time consumption by up to 70%, increasing the output (+30%) and the quality of the finished product compared to traditional cooking methods.
  For example: using pressure cooking, you can produce 300 kg of mashed potatoes in 75 minutes, using only 30 litres of water. This means that you can save up to 300,000 litres of water and 50,000 kWh of energy per year.
• Cook & Chill System, allows rapid cooling of pasta, rice and other freshly cooked foods. This system helps streamline the processes by preparing food in advance and serving it later in the week. This avoids production peaks, maximizes the supply and stock of product, and reduces waste thanks to more efficient management of ingredients and semi-finished products.
• Sous-vide low-temperature cooking, a technique that uses sealed bags to cook the food, thus keeping its organoleptic properties. Using this method, you can prepare single portions with a longer shelf life, which can be reheated only when needed. This translates into a significant waste reduction, greater flexibility in managing the service, and consistent quality of the finished product.
• Automated management of the cooking process, where each stage is managed with precision, minimizing the margin for error and optimizing time and costs.
• Integrated probe system that detects temperature variations and activates heating only when necessary, preventing burns and energy waste.

Firex solutions are designed for those who want to make a change in their kitchen in a sustainable, efficient and professional way.
💡Make responsible choices in the kitchen.

📧 Contact us to know more and to learn how to reduce food waste in restaurants.