In part 1 of the Grenada Food and Nutrition Council’s (GFNC) educational series on minimising food waste, Charisse Bristol, Nutrition Education and Promotion Coordinator (NEPC), breaks down the real cost of waste in the food service industry and how smarter purchasing and portion control can dramatically boost your bottom line.
Persons in the hospitality or catering business would find the advice on how to cut without sacrificing quality helpful.
The session, titled Minimising Food Waste, outlines the top causes of food waste, from overbuying to poor storage, and shares data-driven, low-cost strategies to reduce spoilage and excess. According to Bristol, “Research shows that food-related businesses like restaurants and hotels can earn up to 14 times their investment by implementing food waste reduction programmes.” Within her presentation, GFNC’s NEPC meticulously walks viewers through a 7-day waste reduction plan to assist those keen to learn how to start saving money.
Part two will feature Arturo Plutin Soler, GFNC’s Product Development & Training Officer, who will explore innovative ways to transform leftover food into profitable menu additions. Don’t miss this opportunity to turn waste into wealth, starting with a few small changes.
To stay up to date with GFNC’s initiatives, follow us on YouTube, Facebook, Instagram and TikTok. To support our food basket program for vulnerable clients, contact us at 473-440-2126 or email [email protected].
GFNC: Eat Local — Strengthen Food and Nutrition Security in Grenada.
