Zero Waste in the Gastronomy Industry

[tanjimajuha20]

In Germany alone , around eleven million tons of food end up in the trash every year . Added to that are almost 19 million tons of packaging waste . The problem and the associated climate catastrophe are bringing about new solutions for greater sustainability: "Zero Waste" is now the motto. In this article, you'll find out what that means and what tricks you can use to run a zero-waste restaurant.

Contents

What is Zero Waste?
Zero Waste in japan phone data your Gastro Kitchen: 5 Tips
Less packaging waste
no-waste menu
Get creative!
save water
Composting and separating waste



What is Zero Waste?
Translated, Zero Waste means "zero garbage" or " zero waste ". This means questioning your own behavior, but above all avoiding garbage and waste. In the interests of environmental protection, the Zero Waste movement is intended to help reduce problematic garbage production.

Zero waste means minimizing waste - as much as possible. The principle includes the so-called five Rs: Refuse, Reduce, Reuse, Recycle and Rot . In English, the principles can be summarised as follows: Do without useless things, reduce consumption, reuse as much as possible, use recycling and compost waste. Zero waste therefore stands for environmental protection and resource conservation.