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Tips for Reducing Commercial Kitchen Waste

Commercial kitchens are notorious for generating large amounts of waste. From uneaten dishes to food preparation scraps, your restaurant may create excess amounts of wasted materials that are thrown out every single day. A company that offers waste management and recycling serving Atlanta can help you audit your restaurant’s trash and recycling in order to create an effective strategy for waste reduction. To help you reduce, reuse, and recycle in your kitchen, read these tips for reducing commercial kitchen waste. kitchen - waste

Monitor Your Fresh Produce

When fresh produce goes bad, it will have to be thrown in the trash. Since spoiled produce items can make up a large portion of your restaurant’s daily food waste, it is essential that you monitor your fresh produce order daily. By ordering only what you need for your daily service, you can cut back on the amount of food that you end up tossing out at the end of the week. You can also keep your produce from spoiling by using older items first, before they start to go off.

Manage Your Temperature Control

Keeping food items at the correct temperature is a critical aspect of food service safety. If your refrigerator or freezer is not dialed to the right setting, you may end up throwing out a week’s worth of food that has gone off. To reduce commercial kitchen waste, you will need to make sure that all of your workers are aware of the importance of proper temperature control in your kitchen.

Create a Recycling Program

Many of the pantry items in your kitchen will come to you in cardboard boxes or other packages that can be recycled. If you are looking for an effective strategy for reducing commercial kitchen waste, you may want to create a recycling program for your employees. During each shift, your workers can break down boxes, wash out cans, and prepare other types of packages for the recycling bin. Recycling, rather than throwing out, these items will dramatically improve your restaurant’s environmental footprint.

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