Against food waste: some ideas for the catering industry | RAJA

In less than a month, the CFIA (food industry trade fair) will be opening its doors. This is an opportunity to talk about food and waste. The latest surveys on food waste point to opportunities for restaurateurs… if they know how to seize the opportunity!

The fight against waste is both a legal obligation and a reputational issue

Like the anti-waste plan launched in 2014, regulatory pressure is intensifying on the agri-food sector Mass retailing is targeted, but also restaurantsbut also restaurant owners. Since January 2016 restaurants have been obliged to sort their bio-wasteif they serve more than 180 meals per day

In addition to these constraints, there are strong expectations from the public, which increasingly denounces waste.

Innovation against waste

Faced with this situation, applications such as Too Good To Gooffer to put retailers and consumers in touch with each other in order to offer end-of-day unsold goods at low prices. Launched in France by Lucie Baschlast June, the service already boasts more than 40 000 users and 150 retailers. This success illustrates the desire of the French to make the most of food products at the end of their life.

The sector should therefore seize the fight against food waste and make it an opportunity for communication and promotion.

The doggy bag, a change of behaviour in the restaurant industry?

CHD Expert estimates that 86% of French people are in favour of the doggy bagthe DRAAF even estimates that 95% of customers would accept the doggy bag in restaurants if it were offered to them!

35% of consumers do not dare ask the waiter for a doggy bag

Our advice for restaurants: stand out from the crowd with a doggy bag

1. Echo the motivation of consumers to adopt the doggy bag

• 69% want to be part of an anti-waste approach,
• 56% see it as a way to stop feeling pressured to finish their plate
• and 46% want to enjoy their food – or bottle – at another meal.

Offering take-away food packaging is part of your customers’ trend.

2. Eliminate potential objections

• 35% don’t dare to ask if the waiter doesn’t offer, so just be proactive and offer!be proactive and offer!
• 35% feel uncomfortable in relation to others. By systematising the approachby making the process systematic, you make it a routine, a standard that gradually eliminates the discomfort.
• 11% consider the process unhygienic. Find from a wide range food packagingthat is suitable for packaging and enhancing your kitchen.

Be pro-active and eliminate psychological barriers while offering a complementary service.

3. Tips for improving the customer experience

1. Communicate your willingness to participate in the fight against food waste andhighlight the values of your establishment
2. Publicise your doggy bag practice on all your media posters / flyers (doors, table…), digital communicationsand your paid communications.
3. Train your staff toto systematically ask customers at the end of the meal if they want to leave with their food or their opened bottle.

Photo credit: Patrick Bernard / AFP

Take care of the packaging of your doggy bag offer!

Nobody wants to leave with an ugly plastic bag Take care of your food packaging.

• Packing your food in trays adapted to the contents will show that you are serious about your approach.
• Also offer bags (plastic or kraft) for easy transport.
• Personalise your doggy bags with your brand name and be creative with your messages.
• Don’t forget: this is a valuable opportunity for your brand to get into your customers’ homes(read our article on this subject soon)

One last tip: if customising a kraft bag seems too expensive to start with, customise labels to stick on the bag as many shops do

Remember, from now on, the customer experience must be total. Your little touches and your pro-activity will make the difference and keep your customers coming back!

What to remember:

• Your customers are now particularly sensitive to food waste but don’t dare to take the first step, so you need to make them feel comfortable and be proactive.
• Quality food packaging – even biodegradable starch-based packaging – exists to highlight your recipes.
• Make your civic-minded approach and your bags vehicles for your brand to enter the homes of your customers and build their loyalty. It will have a greater impact than a flyer distributed blindly and very often considered a nuisance!