{"id":9082,"date":"2019-12-01T09:00:00","date_gmt":"2019-12-01T09:00:00","guid":{"rendered":"https:\/\/www.ncco.eu\/?p=9082"},"modified":"2019-12-31T14:32:18","modified_gmt":"2019-12-31T14:32:18","slug":"reducir-el-desperdicio-de-alimentos-3","status":"publish","type":"post","link":"https:\/\/www.ncco.eu\/es\/blog\/food-safety\/cutting-down-on-food-waste\/","title":{"rendered":"Reducir el desperdicio de alimentos"},"content":{"rendered":"<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"wp-block-paragraph\">La tendencia de cero residuos est\u00e1 definiendo c\u00f3mo los consumidores de todo el mundo comen y compran. Los consumidores recurren cada vez menos a los art\u00edculos de un solo uso y compostan. Tanto los particulares como los restaurantes est\u00e1n haciendo todo lo posible para reducir el desperdicio de alimentos como parte del movimiento. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Las generaciones m\u00e1s j\u00f3venes no son las \u00fanicas que adoptan este concepto. Parece que todo el mundo se est\u00e1 dando cuenta, tanto que el movimiento de cero desperdicios se est\u00e1 convirtiendo menos en una tendencia y m\u00e1s en una pr\u00e1ctica de larga data. Reducir el desperdicio de alimentos es bueno para los negocios, ya que ayuda a reducir costos y puede aumentar las ganancias al atender a personas que prefieren cenar en restaurantes ecol\u00f3gicos. <\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2019\/11\/uk-december-blog-1.jpg\" alt=\"\" class=\"wp-image-9083\" width=\"381\" height=\"252\"\/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Una de las formas m\u00e1s sencillas de evitar el desperdicio de alimentos en tu restaurante es aprovechando el etiquetado adecuado de los alimentos. Al etiquetar correctamente los alimentos con la <strong><a href=\"https:\/\/www.ncco.eu\/es\/productos\/productos-de-seguridad-alimentaria\/\">Sistema de Etiquetado para Rotaci\u00f3n de Alimentos DateIt\u2122<\/a><\/strong>, los restaurantes pueden evitar el desperdicio excesivo de alimentos. El sistema de etiquetado DateIt\u2122 incluye una variedad de tipos de etiquetas para todas las situaciones de preparaci\u00f3n de alimentos. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em><a href=\"https:\/\/www.ncco.eu\/es\/productos\/productos-de-seguridad-alimentaria\/?filter_style=use-by,use-by-day-of-the-week-labels,use-first&amp;query_type_style=or\">Etiquetas de \"Primero en usar\"<\/a><\/em><\/strong> asegurar\u00e1 que el personal de cocina utilice los alimentos que se entregaron primero, en lugar de abrir un nuevo paquete cuando ya hay producto en buen estado abierto. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em><a href=\"https:\/\/www.ncco.eu\/es\/productos\/productos-de-seguridad-alimentaria\/?filter_style=use-by-day-of-the-week-labels,item-date-use-by&amp;query_type_style=or\">Etiquetas de art\u00edculo\/fecha\/fecha de caducidad<\/a><\/em><\/strong> permitir a los miembros del personal etiquetar claramente qu\u00e9 es el art\u00edculo, cu\u00e1ndo se prepar\u00f3 y por qui\u00e9n, a qu\u00e9 temperatura se refriger\u00f3 y cu\u00e1ndo es seguro usarlo. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Las etiquetas organizadas eliminan las conjeturas de la preparaci\u00f3n de alimentos y la seguridad alimentaria, y el personal reducir\u00e1 el desperdicio de alimentos al seguir de cerca las etiquetas y utilizar los alimentos antes de que se echen a perder. Est\u00e9 atento a que esta tendencia se vuelva m\u00e1s prominente en 2020, y aseg\u00farese de que su restaurante se centre en reducir el desperdicio de alimentos con un etiquetado de alimentos adecuado. <\/p>\n\n\n\n<div class=\"wp-block-button aligncenter\"><a class=\"wp-block-button__link has-background has-blue-background-color\" href=\"https:\/\/www.ncco.eu\/es\/productos\/productos-de-seguridad-alimentaria\/\">Explora dateit\u2122<\/a><\/div>","protected":false},"excerpt":{"rendered":"<p>The zero-waste trend is defining how consumers everywhere eat and shop. Consumers are increasingly relying less on one-use items as well as composting. Both individuals and restaurants are doing their [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":9083,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[73,312],"tags":[],"class_list":["post-9082","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-safety","category-foodservice-trends"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>NCCO Blog | Food Safety | Cutting Down on Food Waste<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ncco.eu\/es\/blog\/seguridad-alimentaria\/reducir-el-desperdicio-de-alimentos-3\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"NCCO Blog | Food Safety | Cutting Down on Food Waste\" \/>\n<meta property=\"og:description\" content=\"The zero-waste trend is defining how consumers everywhere eat and shop. 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