{"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":"reduction-du-gaspillage-alimentaire-dans-les-cuisines-de-restaurant","status":"publish","type":"post","link":"https:\/\/www.ncco.eu\/fr\/blog\/sustainability\/reducing-food-waste-in-restaurant-kitchens\/","title":{"rendered":"R\u00e9duire le gaspillage alimentaire dans les cuisines de restaurant"},"content":{"rendered":"
\"\"<\/figure>\n\n\n\n

32% de toute la nourriture finit \u00e0 la poubelle. Mais il n'est pas oblig\u00e9 que ce soit le cas.<\/p>\n\n\n\n

Le gaspillage alimentaire est un probl\u00e8me majeur. Un rapport r\u00e9cent de l'Organisation des Nations unies pour l'alimentation et l'agriculture (FAO<\/a>) ont constat\u00e9 que \u201c 32 % de tous les aliments produits dans le monde sont perdus ou gaspill\u00e9s \u201d, et \u201cun demi-kilo de nourriture est gaspill\u00e9 par repas<\/a>\u00a0dans les restaurants\u201d selon GreenBlue, que ce soit \u00e0 partir de ce qui reste dans l'assiette d'un client ou dans la cuisine elle-m\u00eame.<\/p>\n\n\n\n

Pire encore, jusqu'\u00e0 85% of the food<\/a> qui ne sont pas utilis\u00e9s dans un restaurant sont simplement jet\u00e9s. Seul un faible pourcentage est recycl\u00e9, r\u00e9utilis\u00e9 ou donn\u00e9.<\/p>\n\n\n\n

Il y a plusieurs raisons \u00e0 cela. Cela peut \u00eatre aussi simple que des restes non consomm\u00e9s, des produits oubli\u00e9s et inutilis\u00e9s dont la date de p\u00e9remption est d\u00e9pass\u00e9e, ou des sous-produits alimentaires qui finissent \u00e0 la poubelle \u2013 les cuisines de restaurant pr\u00e9parent souvent trop, stockent mal les ingr\u00e9dients, et n\u00e9gligent les restes et les parures. Tout cela contribue \u00e0 la perte alimentaire.<\/p>\n\n\n\n

Examinons pourquoi c'est un tel probl\u00e8me et ce que nous pouvons faire pour y rem\u00e9dier.<\/p>\n\n\n\n

Pourquoi le gaspillage alimentaire est-il un probl\u00e8me ?<\/strong><\/h3>\n\n\n\n

Bien que nous sachions tous que le gaspillage alimentaire est un probl\u00e8me \u2013 remontant \u00e0 notre enfance et \u00e0 nos parents et grands-parents qui nous obligeaient \u00e0 finir notre assiette \u2013 il n'est pas toujours clair Pourquoi<\/em> Exactement. Nous avons divis\u00e9 le probl\u00e8me en trois parties principales<\/p>\n\n\n\n

Le gaspillage alimentaire est n\u00e9faste pour l'environnement<\/strong><\/h4>\n\n\n\n

Le gaspillage alimentaire contribue de mani\u00e8re importante aux \u00e9missions de gaz \u00e0 effet de serre. Comment ? Lorsque les d\u00e9chets quittent le restaurant, ils sont envoy\u00e9s dans une d\u00e9charge o\u00f9 ils se d\u00e9composent et lib\u00e8rent du m\u00e9thane, l'un des gaz \u00e0 effet de serre les plus puissants ; on estime que le potentiel de r\u00e9chauffement global du m\u00e9thane est 28 fois sup\u00e9rieur \u00e0 celui du dioxyde de carbone sur une p\u00e9riode de 100 ans (D\u00e9nouement pour la faim<\/a>). Les d\u00e9charges et les eaux us\u00e9es \u00e9mettent chaque ann\u00e9e 67 millions de tonnes m\u00e9triques de m\u00e9thane dans le monde, ce qui repr\u00e9sente 20% de toutes les \u00e9missions de m\u00e9thane (Nations Unies<\/a>). <\/p>\n\n\n\n

De plus, l'agriculture repr\u00e9sente 70% de l'eau utilis\u00e9e dans le monde. Le gaspillage alimentaire repr\u00e9sente donc \u00e9galement un gaspillage important des pr\u00e9cieuses ressources en eau douce et en eaux souterraines.<\/p>\n\n\n\n

Le gaspillage alimentaire nuit \u00e0 votre r\u00e9putation<\/strong><\/h4>\n\n\n\n

Cela peut ressembler au m\u00eame baratin que vos parents vous faisaient \u00e0 propos de finir votre d\u00eener, mais avec des millions de personnes souffrant de la faim et de l'ins\u00e9curit\u00e9 alimentaire dans le monde, il est important de veiller \u00e0 ce que votre restaurant ne jette pas de nourriture comestible de mani\u00e8re frivole.<\/p>\n\n\n\n

Dans une industrie encore secou\u00e9e par la pand\u00e9mie, il est important de ne pas ali\u00e9ner les clients potentiels. Et dans un environnement socialement conscient, ces clients sont de plus en plus conscients des probl\u00e8mes tels que le gaspillage alimentaire. Les restaurants qui gaspillent pourraient voir leur r\u00e9putation ternie par leurs pratiques et se retrouveraient alors d\u00e9savantag\u00e9s par rapport aux restaurants qui privil\u00e9gient la durabilit\u00e9.<\/p>\n\n\n\n

Le gaspillage alimentaire nuit \u00e0 vos r\u00e9sultats.<\/strong><\/h4>\n\n\n\n

Ce n'est pas juste une question morale. S'attaquer au gaspillage alimentaire est \u00e9galement judicieux d'un point de vue financier. Un r\u00e9cent rapport de Champions 12.3<\/a> a constat\u00e9 que la r\u00e9duction du gaspillage alimentaire dans l'h\u00f4tellerie et la restauration de seulement 20% peut permettre aux entreprises d'\u00e9conomiser jusqu'\u00e0 7 milliards $par an.<\/p>\n\n\n\n

Comment ? C'est simple : le gaspillage alimentaire entra\u00eene non seulement la perte de la nourriture elle-m\u00eame, qui ne peut \u00eatre vendue, mais aussi de toutes les ressources n\u00e9cessaires \u00e0 sa production, qui doivent \u00eatre remplac\u00e9es. De plus, lorsque les restaurants gaspillent de la nourriture, ils doivent supporter les frais suppl\u00e9mentaires de mise en d\u00e9charge et les co\u00fbts des entreprises de gestion des d\u00e9chets n\u00e9cessaires \u00e0 son \u00e9limination.<\/p>\n\n\n\n

Pr\u00e9paration et conservation des aliments<\/strong><\/h3>\n\n\n\n

La bonne nouvelle est qu'il n'est pas tr\u00e8s difficile de r\u00e9soudre ce probl\u00e8me avec quelques petits changements. La mise \u00e0 jour des op\u00e9rations d'inventaire et le maintien de la conscience de ce que les cuisiniers pr\u00e9parent, de ce qui a \u00e9t\u00e9 pr\u00e9par\u00e9 et de ce que vous avez dans le garde-manger, le r\u00e9frig\u00e9rateur et le cong\u00e9lateur peuvent faire toute la diff\u00e9rence.<\/p>\n\n\n\n

C'est l\u00e0 que nous intervenons.<\/p>\n\n\n\n

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

La NCCO aide \u00e0 r\u00e9duire les d\u00e9chets alimentaires<\/strong><\/h4>\n\n\n\n

Les \u00e9tiquettes DateIt\u2122 et les \u00e9tiquettes de stockage all\u00e8gent la pression sur le personnel pour s'assurer que rien n'est oubli\u00e9 ou ne finit \u00e0 la poubelle inutilement. Des syst\u00e8mes d'\u00e9tiquetage solides facilitent l'inventaire, de sorte que rien ne se perde dans la confusion. La rationalisation de vos op\u00e9rations d'\u00e9tiquetage avec DateCodeGenie\u00ae peut \u00e9galement faire la diff\u00e9rence entre des aliments servis \u00e0 des clients satisfaits et des aliments gaspill\u00e9s en imprimant des dates limites d'utilisation pr\u00e9cises, ainsi que des informations sur les allerg\u00e8nes et les restrictions alimentaires.<\/p>\n\n\n\n

De plus, les \u00e9tiquettes peuvent aider \u00e0 organiser votre cuisine pour que le service se d\u00e9roule sans heurts pendant un rush, afin que personne ne renvoie son plat pour qu'il soit refait.<\/p>\n\n\n\n

Cliquer ici<\/a> pour jeter un \u0153il aux produits que nous avons \u00e0 offrir pour aider \u00e0 lutter contre le gaspillage alimentaire.<\/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. A recent report by the Food and […]<\/p>\n","protected":false},"author":20,"featured_media":10518,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[311],"tags":[],"class_list":["post-10515","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sustainability"],"acf":[],"yoast_head":"\nNCCO Blog | Sustainability | Reducing Food Waste in Restaurant Kitchens<\/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\/fr\/blog\/durabilite\/reduction-du-gaspillage-alimentaire-dans-les-cuisines-de-restaurant\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"NCCO Blog | Sustainability | Reducing Food Waste in Restaurant Kitchens\" \/>\n<meta property=\"og:description\" content=\"32% of all food ends up in the bin. 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