{"id":9564,"date":"2021-04-01T09:57:00","date_gmt":"2021-04-01T09:57:00","guid":{"rendered":"https:\/\/www.ncco.eu\/?p=9564"},"modified":"2021-06-28T18:50:03","modified_gmt":"2021-06-28T18:50:03","slug":"reduire-le-gaspillage-alimentaire","status":"publish","type":"post","link":"https:\/\/www.ncco.eu\/fr\/blog\/automated-labelling\/reduce-food-waste\/","title":{"rendered":"R\u00e9duisez le gaspillage alimentaire dans la cuisine de votre restaurant gr\u00e2ce \u00e0 ces conseils de conservation"},"content":{"rendered":"<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/04\/jonathan-borba-5E0d3lfoC1w-unsplash-683x1024.jpg\" alt=\"\" class=\"wp-image-9565\" width=\"430\" height=\"645\" srcset=\"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/04\/jonathan-borba-5E0d3lfoC1w-unsplash-683x1024.jpg 683w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/04\/jonathan-borba-5E0d3lfoC1w-unsplash-213x320.jpg 213w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/04\/jonathan-borba-5E0d3lfoC1w-unsplash-507x760.jpg 507w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/04\/jonathan-borba-5E0d3lfoC1w-unsplash-1024x1536.jpg 1024w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/04\/jonathan-borba-5E0d3lfoC1w-unsplash-1365x2048.jpg 1365w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/04\/jonathan-borba-5E0d3lfoC1w-unsplash-150x225.jpg 150w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/04\/jonathan-borba-5E0d3lfoC1w-unsplash-133x200.jpg 133w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/04\/jonathan-borba-5E0d3lfoC1w-unsplash-267x400.jpg 267w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/04\/jonathan-borba-5E0d3lfoC1w-unsplash-320x480.jpg 320w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/04\/jonathan-borba-5E0d3lfoC1w-unsplash-373x560.jpg 373w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/04\/jonathan-borba-5E0d3lfoC1w-unsplash-600x900.jpg 600w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/04\/jonathan-borba-5E0d3lfoC1w-unsplash-667x1000.jpg 667w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/04\/jonathan-borba-5E0d3lfoC1w-unsplash-1920x2880.jpg 1920w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/04\/jonathan-borba-5E0d3lfoC1w-unsplash-scaled.jpg 1707w\" sizes=\"auto, (max-width: 430px) 100vw, 430px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Au Royaume-Uni, plus de 50 % de la nourriture d'un restaurant moyen finit \u00e0 la poubelle en tant que \u201c d\u00e9chets alimentaires \u201d. Cela comprend la nourriture qui n'est pas consomm\u00e9e, inutilis\u00e9e ou jet\u00e9e. Au cours des derni\u00e8res d\u00e9cennies, la minimisation des d\u00e9chets alimentaires est devenue une priorit\u00e9 majeure, le secteur de la restauration cherchant des moyens de r\u00e9duire les co\u00fbts financiers et son impact environnemental.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L'origine du gaspillage alimentaire varie d'un restaurant \u00e0 l'autre, et la culture d'une cuisine fait une grande diff\u00e9rence dans ce domaine. Des facteurs tels que la surpr\u00e9paration, la sous-utilisation des restes et des parures alimentaires, et le stockage inad\u00e9quat contribuent tous au gaspillage alimentaire. Selon neconncted.co.uk :&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>\u201cLa d\u00e9pense moyenne pour un repas de pub \u00e0 trois plats est de 14,48 \u00a3. Six pour cent de ce montant (97 pence) est imm\u00e9diatement d\u00e9duit du total pour tenir compte du gaspillage alimentaire \u00e9vitable, avant que les frais g\u00e9n\u00e9raux tels que les salaires, les services publics et la maintenance ne soient retir\u00e9s.\u201d<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">M\u00eame si votre restaurant ne surveille pas ses d\u00e9chets alimentaires, il existe des m\u00e9thodes simples que les cuisines peuvent utiliser pour r\u00e9duire le gaspillage alimentaire et \u00e9conomiser de l'argent.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><a><strong>Stockage, Contr\u00f4le de la Temp\u00e9rature et de l'Humidit\u00e9<\/strong><\/a><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pour conserver vos aliments, n&#x27;oubliez pas que les endroits sombres et frais sont les plus adapt\u00e9s. Ne les exposez jamais \u00e0 la lumi\u00e8re directe du soleil. Le taux d&#x27;humidit\u00e9 doit rester inf\u00e9rieur \u00e0 15 %, et les aliments doivent \u00eatre conserv\u00e9s dans des r\u00e9cipients \u00e9tanches. Cela permet non seulement de prot\u00e9ger vos ingr\u00e9dients, mais aussi d&#x27;\u00e9viter les fuites.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour prot\u00e9ger et conserver au mieux vos aliments, utilisez des \u00e9tag\u00e8res situ\u00e9es \u00e0 au moins quinze centim\u00e8tres du sol. Incluez des thermom\u00e8tres et des hygrom\u00e8tres pour surveiller les niveaux de temp\u00e9rature et d'humidit\u00e9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Utilisez la m\u00e9thode FIFO<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pour \u00e9viter le gaspillage alimentaire, utilisez la <em>premier entr\u00e9, premier sorti<\/em>&nbsp;m\u00e9thode (PEPS - Premier entr\u00e9, premier sorti). Avec cette m\u00e9thode, les aliments stock\u00e9s depuis le plus longtemps doivent \u00eatre utilis\u00e9s en premier avant qu'ils ne se g\u00e2tent. Maintenir une m\u00e9thode d'organisation stricte est essentiel pour ex\u00e9cuter efficacement cette m\u00e9thode.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">NCCO propose plusieurs produits pour aider \u00e0 la mise en \u0153uvre de la m\u00e9thode FIFO. Par exemple, nos flacons et kits FIFO sont \u00e9quip\u00e9s d'un bouchon distributeur \u00e0 valve ainsi que d'un bouchon sup\u00e9rieur, ce qui permet des proportions constantes \u00e0 chaque fois.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les ingr\u00e9dients qui entrent en premier dans la bouteille sont ceux qui sont utilis\u00e9s en premier. Avec les bouteilles traditionnelles, le produit en haut de la bouteille est souvent r\u00e9utilis\u00e9 tandis que le produit au fond reste inutilis\u00e9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>\u00c9tiquetage<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Une \u00e9tiquette ad\u00e9quate est la pierre angulaire de la s\u00e9curit\u00e9 alimentaire. Elle fournit au personnel de cuisine des informations importantes, telles que la dur\u00e9e de conservation d'un produit au restaurant, le moment o\u00f9 quelque chose a \u00e9t\u00e9 cuisin\u00e9 et le moment o\u00f9 il faut remplacer certains produits. Toute cuisine bien g\u00e9r\u00e9e doit disposer d'un syst\u00e8me d'\u00e9tiquetage pour l'ensemble de son stock. Cela aide le personnel \u00e0 trouver ce qu'il cherche et sert de rep\u00e8re pour savoir quand il faut r\u00e9approvisionner les articles.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les options d'\u00e9tiquetage que vous pourriez inclure dans votre cuisine comprennent des \u00e9tiquettes d'\u00e9tag\u00e8res, des \u00e9tiquettes des jours de la semaine, des \u00e9tiquettes \u201c \u00e0 utiliser en premier \u201d, et plus encore. Certaines \u00e9tiquettes sont dot\u00e9es de caract\u00e9ristiques sp\u00e9ciales, comme la capacit\u00e9 de se dissoudre facilement dans l'eau, ce qui prot\u00e8ge vos contenants r\u00e9utilisables.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Un bon rangement et un bon \u00e9tiquetage des aliments dans une cuisine sont essentiels pour pr\u00e9venir le gaspillage alimentaire. Pour plus de solutions d'\u00e9tiquetage afin d'aider votre restaurant \u00e0 rester organis\u00e9 et \u00e0 r\u00e9duire le gaspillage alimentaire, visitez notre site Web et consultez notre <a href=\"https:\/\/www.ncco.eu\/fr\/produits\/produits-de-securite-alimentaire\/\">produits de s\u00e9curit\u00e9 alimentaire<\/a> ou notre <a href=\"https:\/\/www.ncco.eu\/fr\/code-de-date-genie\/\">Syst\u00e8me d'\u00e9tiquetage automatis\u00e9 DateCodeGenie\u00ae<\/a>.<\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>","protected":false},"excerpt":{"rendered":"<p>In the UK, more than 50 percent of an average restaurant\u2019s food ends up in the bin as \u201cfood waste.\u201d &nbsp;This includes food that is left uneaten, unused or discarded. [&hellip;]<\/p>\n","protected":false},"author":15,"featured_media":9565,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[69,73,311],"tags":[],"class_list":["post-9564","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-automated-labelling","category-food-safety","category-sustainability"],"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 | Automated Labelling | Reduce food waste in your restaurant\u2019s kitchen with these storage tips<\/title>\n<meta name=\"description\" content=\"For a restaurant, minimising food waste reduces product costs and helps the industry adopt greener practices.\" \/>\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\/etiquetage-automatise\/reduire-le-gaspillage-alimentaire\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"NCCO Blog | Automated Labelling | Reduce food waste in your restaurant\u2019s kitchen with these storage tips\" \/>\n<meta property=\"og:description\" content=\"For a restaurant, minimising food waste reduces product costs and helps the industry adopt greener practices.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ncco.eu\/fr\/blog\/etiquetage-automatise\/reduire-le-gaspillage-alimentaire\/\" \/>\n<meta property=\"og:site_name\" content=\"NCCO International\" \/>\n<meta property=\"article:published_time\" content=\"2021-04-01T09:57:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-06-28T18:50:03+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/04\/jonathan-borba-5E0d3lfoC1w-unsplash-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1707\" \/>\n\t<meta property=\"og:image:height\" content=\"2560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/blog\\\/automated-labelling\\\/reduce-food-waste\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/blog\\\/automated-labelling\\\/reduce-food-waste\\\/\"},\"author\":{\"name\":\"\",\"@id\":\"\"},\"headline\":\"Reduce food waste in your restaurant\u2019s kitchen with these storage tips\",\"datePublished\":\"2021-04-01T09:57:00+00:00\",\"dateModified\":\"2021-06-28T18:50:03+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/blog\\\/automated-labelling\\\/reduce-food-waste\\\/\"},\"wordCount\":530,\"publisher\":{\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/blog\\\/automated-labelling\\\/reduce-food-waste\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.ncco.eu\\\/wp-content\\\/uploads\\\/sites\\\/2\\\/2021\\\/04\\\/jonathan-borba-5E0d3lfoC1w-unsplash-scaled.jpg\",\"articleSection\":[\"Automated Labelling\",\"Food Safety\",\"Sustainability\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/blog\\\/automated-labelling\\\/reduce-food-waste\\\/\",\"url\":\"https:\\\/\\\/www.ncco.eu\\\/blog\\\/automated-labelling\\\/reduce-food-waste\\\/\",\"name\":\"NCCO Blog | Automated Labelling | Reduce food waste in your restaurant\u2019s kitchen with these storage tips\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/blog\\\/automated-labelling\\\/reduce-food-waste\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/blog\\\/automated-labelling\\\/reduce-food-waste\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.ncco.eu\\\/wp-content\\\/uploads\\\/sites\\\/2\\\/2021\\\/04\\\/jonathan-borba-5E0d3lfoC1w-unsplash-scaled.jpg\",\"datePublished\":\"2021-04-01T09:57:00+00:00\",\"dateModified\":\"2021-06-28T18:50:03+00:00\",\"description\":\"For a restaurant, minimising food waste reduces product costs and helps the industry adopt greener practices.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/blog\\\/automated-labelling\\\/reduce-food-waste\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.ncco.eu\\\/blog\\\/automated-labelling\\\/reduce-food-waste\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/blog\\\/automated-labelling\\\/reduce-food-waste\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.ncco.eu\\\/wp-content\\\/uploads\\\/sites\\\/2\\\/2021\\\/04\\\/jonathan-borba-5E0d3lfoC1w-unsplash-scaled.jpg\",\"contentUrl\":\"https:\\\/\\\/www.ncco.eu\\\/wp-content\\\/uploads\\\/sites\\\/2\\\/2021\\\/04\\\/jonathan-borba-5E0d3lfoC1w-unsplash-scaled.jpg\",\"width\":1707,\"height\":2560},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/blog\\\/automated-labelling\\\/reduce-food-waste\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.ncco.eu\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Reduce food waste in your restaurant\u2019s kitchen with these storage tips\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/#website\",\"url\":\"https:\\\/\\\/www.ncco.eu\\\/\",\"name\":\"NCCO International\",\"description\":\"Food Safety Solutions + Restaurant Paper Products\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.ncco.eu\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/#organization\",\"name\":\"National Checking\",\"url\":\"https:\\\/\\\/www.ncco.eu\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/www.ncco.eu\\\/wp-content\\\/uploads\\\/sites\\\/2\\\/2020\\\/08\\\/cropped-cropped-favicon.png\",\"contentUrl\":\"https:\\\/\\\/www.ncco.eu\\\/wp-content\\\/uploads\\\/sites\\\/2\\\/2020\\\/08\\\/cropped-cropped-favicon.png\",\"width\":512,\"height\":512,\"caption\":\"National Checking\"},\"image\":{\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"\",\"url\":\"https:\\\/\\\/www.ncco.eu\\\/fr\\\/blog\\\/author\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"NCCO Blog | \u00c9tiquetage automatique | R\u00e9duisez le gaspillage alimentaire dans la cuisine de votre restaurant gr\u00e2ce \u00e0 ces conseils de conservation","description":"Pour un restaurant, la minimisation du gaspillage alimentaire r\u00e9duit les co\u00fbts des produits et aide le secteur \u00e0 adopter des pratiques plus \u00e9cologiques.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.ncco.eu\/fr\/blog\/etiquetage-automatise\/reduire-le-gaspillage-alimentaire\/","og_locale":"fr_FR","og_type":"article","og_title":"NCCO Blog | Automated Labelling | Reduce food waste in your restaurant\u2019s kitchen with these storage tips","og_description":"For a restaurant, minimising food waste reduces product costs and helps the industry adopt greener practices.","og_url":"https:\/\/www.ncco.eu\/fr\/blog\/etiquetage-automatise\/reduire-le-gaspillage-alimentaire\/","og_site_name":"NCCO International","article_published_time":"2021-04-01T09:57:00+00:00","article_modified_time":"2021-06-28T18:50:03+00:00","og_image":[{"width":1707,"height":2560,"url":"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/04\/jonathan-borba-5E0d3lfoC1w-unsplash-scaled.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_misc":{"Written by":"","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.ncco.eu\/blog\/automated-labelling\/reduce-food-waste\/#article","isPartOf":{"@id":"https:\/\/www.ncco.eu\/blog\/automated-labelling\/reduce-food-waste\/"},"author":{"name":"","@id":""},"headline":"Reduce food waste in your restaurant\u2019s kitchen with these storage tips","datePublished":"2021-04-01T09:57:00+00:00","dateModified":"2021-06-28T18:50:03+00:00","mainEntityOfPage":{"@id":"https:\/\/www.ncco.eu\/blog\/automated-labelling\/reduce-food-waste\/"},"wordCount":530,"publisher":{"@id":"https:\/\/www.ncco.eu\/#organization"},"image":{"@id":"https:\/\/www.ncco.eu\/blog\/automated-labelling\/reduce-food-waste\/#primaryimage"},"thumbnailUrl":"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/04\/jonathan-borba-5E0d3lfoC1w-unsplash-scaled.jpg","articleSection":["Automated Labelling","Food Safety","Sustainability"],"inLanguage":"fr-FR"},{"@type":"WebPage","@id":"https:\/\/www.ncco.eu\/blog\/automated-labelling\/reduce-food-waste\/","url":"https:\/\/www.ncco.eu\/blog\/automated-labelling\/reduce-food-waste\/","name":"NCCO Blog | \u00c9tiquetage automatique | R\u00e9duisez le gaspillage alimentaire dans la cuisine de votre restaurant gr\u00e2ce \u00e0 ces conseils de conservation","isPartOf":{"@id":"https:\/\/www.ncco.eu\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.ncco.eu\/blog\/automated-labelling\/reduce-food-waste\/#primaryimage"},"image":{"@id":"https:\/\/www.ncco.eu\/blog\/automated-labelling\/reduce-food-waste\/#primaryimage"},"thumbnailUrl":"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/04\/jonathan-borba-5E0d3lfoC1w-unsplash-scaled.jpg","datePublished":"2021-04-01T09:57:00+00:00","dateModified":"2021-06-28T18:50:03+00:00","description":"Pour un restaurant, la minimisation du gaspillage alimentaire r\u00e9duit les co\u00fbts des produits et aide le secteur \u00e0 adopter des pratiques plus \u00e9cologiques.","breadcrumb":{"@id":"https:\/\/www.ncco.eu\/blog\/automated-labelling\/reduce-food-waste\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.ncco.eu\/blog\/automated-labelling\/reduce-food-waste\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.ncco.eu\/blog\/automated-labelling\/reduce-food-waste\/#primaryimage","url":"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/04\/jonathan-borba-5E0d3lfoC1w-unsplash-scaled.jpg","contentUrl":"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/04\/jonathan-borba-5E0d3lfoC1w-unsplash-scaled.jpg","width":1707,"height":2560},{"@type":"BreadcrumbList","@id":"https:\/\/www.ncco.eu\/blog\/automated-labelling\/reduce-food-waste\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.ncco.eu\/"},{"@type":"ListItem","position":2,"name":"Reduce food waste in your restaurant\u2019s kitchen with these storage tips"}]},{"@type":"WebSite","@id":"https:\/\/www.ncco.eu\/#website","url":"https:\/\/www.ncco.eu\/","name":"NCCO International","description":"Solutions de s\u00e9curit\u00e9 alimentaire + Produits en papier pour restaurants","publisher":{"@id":"https:\/\/www.ncco.eu\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.ncco.eu\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/www.ncco.eu\/#organization","name":"Ch\u00e8que national","url":"https:\/\/www.ncco.eu\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.ncco.eu\/#\/schema\/logo\/image\/","url":"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2020\/08\/cropped-cropped-favicon.png","contentUrl":"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2020\/08\/cropped-cropped-favicon.png","width":512,"height":512,"caption":"National Checking"},"image":{"@id":"https:\/\/www.ncco.eu\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"","url":"https:\/\/www.ncco.eu\/fr\/blog\/author\/"}]}},"_links":{"self":[{"href":"https:\/\/www.ncco.eu\/fr\/wp-json\/wp\/v2\/posts\/9564","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ncco.eu\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ncco.eu\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ncco.eu\/fr\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ncco.eu\/fr\/wp-json\/wp\/v2\/comments?post=9564"}],"version-history":[{"count":0,"href":"https:\/\/www.ncco.eu\/fr\/wp-json\/wp\/v2\/posts\/9564\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ncco.eu\/fr\/wp-json\/wp\/v2\/media\/9565"}],"wp:attachment":[{"href":"https:\/\/www.ncco.eu\/fr\/wp-json\/wp\/v2\/media?parent=9564"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ncco.eu\/fr\/wp-json\/wp\/v2\/categories?post=9564"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ncco.eu\/fr\/wp-json\/wp\/v2\/tags?post=9564"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}