{"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":"reduire-le-gaspillage-alimentaire-2","status":"publish","type":"post","link":"https:\/\/www.ncco.eu\/fr\/blog\/food-safety\/cutting-down-on-food-waste\/","title":{"rendered":"R\u00e9duire le gaspillage alimentaire"},"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 tendance z\u00e9ro d\u00e9chet red\u00e9finit la fa\u00e7on dont les consommateurs du monde entier mangent et font leurs achats. Les consommateurs d\u00e9pendent de moins en moins des articles \u00e0 usage unique et compostent de plus en plus. Tant les particuliers que les restaurants font de leur mieux pour r\u00e9duire le gaspillage alimentaire dans le cadre de ce mouvement. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les jeunes g\u00e9n\u00e9rations ne sont pas les seules \u00e0 adopter ce concept. Tout le monde semble y adh\u00e9rer, \u00e0 tel point que le mouvement z\u00e9ro d\u00e9chet devient moins une tendance et plus une pratique de longue date. La r\u00e9duction du gaspillage alimentaire est une bonne chose pour les entreprises, car elle permet de r\u00e9duire les co\u00fbts et peut augmenter les profits en r\u00e9pondant aux besoins des personnes qui pr\u00e9f\u00e8rent d\u00eener dans des restaurants \u00e9cologiques. <\/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\">L'une des fa\u00e7ons les plus simples d'\u00e9viter le gaspillage alimentaire dans votre restaurant est de profiter d'un \u00e9tiquetage ad\u00e9quat des aliments. En \u00e9tiquetant correctement les aliments avec les <strong><a href=\"https:\/\/www.ncco.eu\/fr\/produits\/produits-de-securite-alimentaire\/\">Syst\u00e8me d'\u00e9tiquetage alimentaire de rotation DateIt\u2122<\/a><\/strong>, les restaurants peuvent \u00e9viter le gaspillage alimentaire excessif. Le syst\u00e8me d'\u00e9tiquetage DateIt\u2122 comprend une vari\u00e9t\u00e9 de types d'\u00e9tiquettes pour toutes les situations de pr\u00e9paration des aliments. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em><a href=\"https:\/\/www.ncco.eu\/fr\/produits\/produits-de-securite-alimentaire\/?filter_style=use-by,use-by-day-of-the-week-labels,use-first&amp;query_type_style=or\">\u00c9tiquettes d'utilisation pr\u00e9f\u00e9rentielle<\/a><\/em><\/strong> veillera \u00e0 ce que le personnel de cuisine utilise les aliments qui ont \u00e9t\u00e9 livr\u00e9s en premier, plut\u00f4t que d'ouvrir un nouveau paquet alors qu'un produit parfaitement bon a d\u00e9j\u00e0 \u00e9t\u00e9 ouvert. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em><a href=\"https:\/\/www.ncco.eu\/fr\/produits\/produits-de-securite-alimentaire\/?filter_style=use-by-day-of-the-week-labels,item-date-use-by&amp;query_type_style=or\">\u00c9tiquettes Article\/Date\/Date de p\u00e9remption<\/a><\/em><\/strong> permettre aux membres du personnel d'\u00e9tiqueter clairement ce qu'est l'article, quand il a \u00e9t\u00e9 pr\u00e9par\u00e9 et par qui, la temp\u00e9rature \u00e0 laquelle il a \u00e9t\u00e9 r\u00e9frig\u00e9r\u00e9 et quand il est s\u00fbr de l'utiliser. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les \u00e9tiquettes organis\u00e9es \u00e9liminent les conjectures dans la pr\u00e9paration et la s\u00e9curit\u00e9 alimentaire, et les membres du personnel r\u00e9duiront le gaspillage alimentaire en suivant attentivement les \u00e9tiquettes et en utilisant les aliments avant qu'ils ne se g\u00e2tent. Surveillez cette tendance \u00e0 devenir plus prononc\u00e9e en 2020, et assurez-vous que votre restaurant se concentre sur la r\u00e9duction du gaspillage alimentaire gr\u00e2ce \u00e0 un \u00e9tiquetage appropri\u00e9 des aliments. <\/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\/fr\/produits\/produits-de-securite-alimentaire\/\">Explorer 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\/fr\/blog\/la-securite-alimentaire\/reduire-le-gaspillage-alimentaire-2\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\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. Consumers are increasingly relying less on one-use items as well as composting. 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