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Reducing your carbon footprint is essential for the environment, and so is educating your guests about environmentally friendly and healthy eating. The best way to reduce your impact on the planet is to include environmentally friendly habits in your routine. Similarly, adding environmentally friendly habits to your celebrations will significantly reduce carbon footprints.
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What are the practises to adopt for a Greener service? Reducing your carbon footprint is essential for the environment, and so is educating your guests about environmentally friendly and healthy eating. The best way to reduce your impact on the planet is to include environmentally friendly habits in your routine. Similarly, adding environmentally friendly habits to your celebrations will significantly reduce carbon footprints. Making your event catering eco-friendly will also help you save massive amounts of money and create lasting impressions on people. Even minor changes can make a huge difference while hosting a celebration, so imagine adapting to massive changes.
Make changes to your menu Make sustainable changes to your menu, as it is the factor that attracts most customers and forces them to return for more the next time. The origin of the raw materials used for your food can leave an impact; while the ingredients used, spices, flavours, and everything else are equally important, the food source is an attractive factor. Ingredients grown and picked in domestic farms tend to leave lower carbon footprints than commercially produced ingredients. Switching to produce grown closer to home is a simple yet incredibly effective way to reduce the food miles on your menu and start doing that little bit more for the environment.
However, Out-of-season products grown domestically in heated greenhouses and stored for months in energy-intensive fridges can often have a far greater carbon footprint than ingredients grown abroad in their natural climates and flown into the country. As such, the best way to ensure that your ingredients are as earth-friendly as can be is to buy locally-grown, in-season produce wherever possible. While your entire menu doesn’t have to be scrapped, and it is not always possible to locally source in-season produce all year round, switching out ingredients with the seasons gives your chefs an excellent opportunity to experiment with new dishes for your function catering and will help you capitalise on customer demand for ingredients grown close to home.
Reduce your waste to make the area eco-friendly Zero waste might sound like a dream, but the best you can do is try your best to reduce waste with eco-friendly products. All forms of waste will affect the environment, whether food scraps or plastic, so try your best to avoid both. This can be facilitated by adjusting and changing your cooking methods and using raw materials. Try your best to use materials that decompose easily and again.
Minimise energy used Do this by switching off all the electrical appliances at the right time. Do not allow anybody to simply switch on a light during the daytime because it is an absolute waste of money and energy. Equipment that is not regularly used or maintained will consume more power and energy. Whether it’s ensuring the filters in your kitchen ventilation systems are free from grease and oils, or that the seals on your refrigeration units are kept tight to prevent warm air from seeping in, maintaining your equipment is essential in keeping your service running efficiently. While it can be tempting to put off for a later date, the amount of energy, money and carbon emissions involved in operating poorly-maintained equipment can prove extremely costly to your finances and the future of our planet.
The design of your kitchen is also important when it comes to energy consumption. Try to keep your heating and cooling appliances separate as squeezing your refrigeration units into poorly ventilated spaces will also facilitate poor performance and a high energy bill. You should also aim to place your cooking equipment under the same ventilation hoods to maximise efficiency.
How to Reduce Your Waste • Use the first-in-first-out system for waste management. Let that sink in. Always use food close to expiring. Note that do not use food that is expired but use food that might get expired soon. This will ensure that all the food is used up and no extras are left behind. This will ensure that there are no out-of-date products, leaving food fresh and usable.
Make attractive dishes out of food scraps. Watch vlogs that talk about zero wastage and create food items like chips made of vegetable peel and justice made of celery route. Encourage and guide your kitchen staff to not throw away anything unnecessarily. Only dispose harmful parts of anything edible. For instance fish. There are parts of the fish that you need to get rid of while cleaning it as it will directly affect the digestive system, but there are items that can be used like the portions of the head-tail which are conditionally disposed of because most people don't prefer eating those. Do not throw them away, instead, make dishes specifically customised for those parts of the fish and serve it to those who like them. Give away the rest to those in need of food. Many food scraps can be converted into effective and tasty edible materials.
Monitor and make sure that the portion sizes being served is customised for each guest, and hence it will not be wasted after consumption. Let the follow the buffet, but the buffet serves fixed portions for each serving. Therefore, each plate is consumed while satisfying hunger. Have a measure of food. Note the required amount of extra food on rehearsal dinners for weddings to know that in case if there is scarcity, how to fill them. Don't make an abundance of any dish. Instead, make multiple dishes in small portions. Encourage your guests to try everything, eventually leading to empty dish bowls.
Consider transportation to be the number one cause of pollution. Find alternatives for transportation that are eco-friendly. Trucks carrying food for your event might cause excessive pollution, therefore, stick to options like picking up the food by yourself and disposing of what needs to be disposed of. • Encourage suppliers to change their ways: Contact your suppliers to see if any changes can be made in how your products are delivered. Requesting your suppliers to change single-use plastic packaging for reusable crates and boxes can reduce the amount of waste you generate. Collect the reusable boxes after use to clean and resume. Also, recycle plastic and paper waste if any to prevent any sort of pollution.
A wonderful cost-saving strategy is to check the list of your stock: Make a list of things you need along with the quantity and stick to it. Buy from wholesalers to save money and time as they have it all packed and ready in bulk. Before you take bulk products, check if everything is in great condition because your function will generate a huge amount of waste. While buying in bulk can be a great cost-saving strategy, excessive purchasing can often leave you with more stock than you need. This can result in huge waste and unnecessary costs to your finances. Performing an audit on the amount of food, equipment and disposables you use and have left over will help to make sure you’re not generating excess waste.
Donate any edible food waste: Donating leftovers to food banks, charities, and homeless shelters is a great way to manage wastage and do more for your local community. • Offer staff meals: Giving staff any leftover ingredients to take away or even cook during breaks is another brilliant way to divert waste from landfill. This gesture will also help raise staff morale and make employees feel appreciated for their strenuous efforts.
Encourage recycling on every level. Recycle everything you already can and then collect and give for recycling the rest of the products. Once this is done, you will know you have contributed a great percentage to your planet's well-being.
THANK YOU Presented By: Event Catering Canberra
