{"id":10515,"date":"2023-08-17T09:00:00","date_gmt":"2023-08-17T09:00:00","guid":{"rendered":"https:\/\/www.ncco.eu\/?p=10515"},"modified":"2023-08-24T13:17:40","modified_gmt":"2023-08-24T13:17:40","slug":"reducir-el-desperdicio-de-alimentos-en-las-cocinas-de-los-restaurantes","status":"publish","type":"post","link":"https:\/\/www.ncco.eu\/es\/blog\/sustainability\/reducing-food-waste-in-restaurant-kitchens\/","title":{"rendered":"Reducci\u00f3n del Desperdicio de Alimentos en Cocinas de Restaurantes"},"content":{"rendered":"
\"\"<\/figure>\n\n\n\n

El 32% de todos los alimentos termina en la basura. Pero no tiene por qu\u00e9 ser as\u00ed.<\/p>\n\n\n\n

El desperdicio de alimentos es un gran problema. Un informe reciente de la Organizaci\u00f3n de las Naciones Unidas para la Agricultura y la Alimentaci\u00f3n (FAO<\/a>) encontr\u00f3 que \u201cel 32 por ciento de todos los alimentos producidos en el mundo se pierde o desperdicia\u201d, y \u201cse desperdician media libra de comida por comida<\/a>\u00a0en restaurantes\u201d seg\u00fan GreenBlue, ya sea por lo que queda en el plato de un cliente o en la propia cocina.<\/p>\n\n\n\n

Peor a\u00fan, hasta 85% de la comida<\/a> que no se usa en un restaurante simplemente se desecha. Solo un peque\u00f1o porcentaje se recicla, reutiliza o dona.<\/p>\n\n\n\n

Existen varias razones para esto. Puede ser tan simple como sobras de comida sin consumir, productos olvidados y sin usar que han caducado, o subproductos alimenticios que terminan en la basura; las cocinas de los restaurantes a menudo preparan en exceso, almacenan los ingredientes de forma inadecuada e ignoran los restos y recortes de comida. Todo esto contribuye a la p\u00e9rdida de alimentos.<\/p>\n\n\n\n

Veamos por qu\u00e9 este es un problema tan grande y qu\u00e9 podemos hacer para abordarlo.<\/p>\n\n\n\n

\u00bfPor qu\u00e9 es un problema el desperdicio de alimentos?<\/strong><\/h3>\n\n\n\n

Si bien todos sabemos que el desperdicio de alimentos es un problema \u2014desde que \u00e9ramos ni\u00f1os y nuestros padres y abuelos nos hac\u00edan limpiar los platos\u2014, no siempre est\u00e1 claro por qu\u00e9<\/em> Exacto. Dividimos el problema en tres partes principales<\/p>\n\n\n\n

El desperdicio de alimentos es malo para el medio ambiente<\/strong><\/h4>\n\n\n\n

El desperdicio de alimentos es un importante contribuyente a las emisiones de gases de efecto invernadero. \u00bfC\u00f3mo? Cuando los residuos salen del restaurante, se env\u00edan a un vertedero donde se descomponen y liberan metano, uno de los gases de efecto invernadero m\u00e1s potentes; se estima que el metano tiene un potencial de calentamiento global 28 veces mayor que el di\u00f3xido de carbono en un per\u00edodo de 100 a\u00f1os (Mu\u00e9vete por el Hambre<\/a>). Los vertederos y las aguas residuales emiten 67 millones de toneladas m\u00e9tricas de metano a nivel mundial cada a\u00f1o, lo que representa el 20% de todas las emisiones de metano (Naciones Unidas<\/a>). <\/p>\n\n\n\n

Adem\u00e1s, la agricultura representa el 70% del agua utilizada en todo el mundo. El desperdicio de alimentos, por lo tanto, tambi\u00e9n es un desperdicio significativo de recursos de agua dulce y subterr\u00e1nea.<\/p>\n\n\n\n

El desperdicio de alimentos es malo para tu reputaci\u00f3n<\/strong><\/h4>\n\n\n\n

Esto podr\u00eda sonar como el mismo discurso que tus padres te daban sobre terminar tu cena, pero con millones de personas hambrientas e inseguras alimentarias en todo el mundo, es importante asegurarse de que tu restaurante no desperdicie alimentos comestibles de forma fr\u00edvola.<\/p>\n\n\n\n

En una industria que a\u00fan se recupera de la pandemia, es importante no alienar a los posibles comensales. Y en un entorno socialmente consciente, estos comensales est\u00e1n cada vez m\u00e1s al tanto de temas como el desperdicio de alimentos. Los restaurantes derrochadores podr\u00edan ver da\u00f1ada su reputaci\u00f3n por sus pr\u00e1cticas y luego estar\u00e1n en desventaja competitiva frente a los restaurantes que priorizan la sostenibilidad.<\/p>\n\n\n\n

El desperdicio de alimentos da\u00f1a sus resultados.<\/strong><\/h4>\n\n\n\n

Esto no es solo un problema moral. Abordar el desperdicio de alimentos tambi\u00e9n tiene sentido financiero. Un reciente informe de Champions 12.3<\/a> descubri\u00f3 que reducir el desperdicio de alimentos en la hosteler\u00eda y el servicio de alimentos en tan solo un 20% puede ahorrar a las empresas hasta $7 mil millones al a\u00f1o.<\/p>\n\n\n\n

\u00bfC\u00f3mo? Sencillo: el desperdicio de alimentos no solo resulta de la p\u00e9rdida de los alimentos en s\u00ed, que no se pueden vender, sino tambi\u00e9n de todos los recursos que se necesitaron para producirlos, los cuales deben ser reemplazados. Adem\u00e1s, cuando se desperdician alimentos, los restaurantes incurren en los costos adicionales de las tarifas de vertedero y las empresas de gesti\u00f3n de residuos necesarias para eliminarlos.<\/p>\n\n\n\n

Preparaci\u00f3n y almacenamiento de alimentos<\/strong><\/h3>\n\n\n\n

La buena noticia es que no es tan dif\u00edcil abordar este problema con solo algunos peque\u00f1os cambios. Actualizar las operaciones de inventario y mantener la conciencia de lo que est\u00e1n cocinando los cocineros, lo que se ha preparado y lo que tienes en el cuarto fr\u00edo, el refrigerador y el congelador puede marcar la diferencia.<\/p>\n\n\n\n

Aqu\u00ed es donde entramos nosotros.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Deja que NCCO ayude con los residuos de alimentos<\/strong><\/h4>\n\n\n\n

DateIt\u2122 y las etiquetas de almacenamiento alivian al personal de la presi\u00f3n de asegurarse de que nada se olvide o termine en la basura innecesariamente. Los sistemas de etiquetado robustos facilitan el inventario, para que nada se pierda en el ajetreo. La optimizaci\u00f3n de sus operaciones de etiquetado con DateCodeGenie\u00ae tambi\u00e9n puede marcar la diferencia entre alimentos que se sirven a clientes felices y alimentos que se desperdician al imprimir fechas de caducidad precisas, as\u00ed como informaci\u00f3n sobre al\u00e9rgenos y restricciones diet\u00e9ticas.<\/p>\n\n\n\n

Adem\u00e1s, las etiquetas pueden ayudar a organizar tu cocina para que el servicio funcione sin problemas durante una hora punta, de modo que nadie tenga que devolver su comida para que la rehagan.<\/p>\n\n\n\n

Clic aqu\u00ed<\/a> para echar un vistazo a los productos que tenemos para ofrecer para ayudar en la lucha contra el desperdicio de alimentos.<\/p>","protected":false},"excerpt":{"rendered":"

32% of all food ends up in the bin. But this doesn\u2019t have to be the case. Food waste is a big issue. 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