It can be hard to picture something that isn't there. And that's exactly what food waste prevention creates: food waste that is not there anymore. It's why prevention is such a powerful solution. Other options for dealing with food waste - like diversion to compost or donations - have their place, but they only deal with food waste after it is created, after you've incurred their cost, and after it's had substantial environmental impact. We've created a visual to help you "see" prevention.
Take control: In this first phase of food waste prevention, a kitchen would set a baseline by tracking its current level of food waste. This will be the metric that success in prevention is measured against. Simply by tracking waste - weighing it and identifying why it was created - a staff immediately becomes more aware of food waste and begins reducing it.
Learn and adjust: A baseline is set, and all food waste is being tracked. This is when trends emerge and a kitchen begins to get a clear picture of what is being wasted and why. Armed with that data, strategic adjustments to things like purchasing and production can confidently be made, and waste begins to disappear.
Maintain and control: Soon after launching into this work, you begin to understand the power of prevention. With things like more accurate purchasing, smarter production, waste-centric merchandising, and a kitchen staff that isn't cutting off half a bell pepper when they trim it (!), you see you are wasting less--and savings start to accumulate. And just like with any system in your kitchen - payroll and food safety, for example - you continue to monitor to ensure prevention success is maintained.
Want to "see" prevention in another way? Check out our video showing how it works: