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Economic impact
In recent years, many authors and activists have realized the increasing importance of presenting the business case for change when discussing issues of sustainability and restaurant bread use is no exception. A quick look at cost structures of food service establishments and you will find that bread can account for three to five per cent of the cost of food, often tens of thousands of dollars a year. With our research showing a current waste of bread sitting around 30 per cent it is easy to calculate how eliminating even half of this waste could see an addition of thousands of dollars to the bottom line.
Research
The study of food waste in a restaurant or institutional food setting is difficult, and this is reflected in the minimal amount of research that exists in this area. One of the first studies by a group of agricultural economists in the journal Food Review (1997) found that food loss in foodservice was about 26 per cent. The study reported that these losses came mostly from over-preparation and excessive portions.
McAdams surveyed both consum er and operator perceptions about bread service, and attempted to quantify the economic impact of bread waste, as well as investigate possible alternatives that would result in less waste. Over 20 restaurants and banquet facilities and 130 Ontario consumers participated. Eighty-five per cent of consumers were accepting of a practice in a restaurant where complimentary bread was only served upon request, if the policy was mentioned on the menu or by the server. Ninety per cent of consumers were accepting of the idea of “French” bread service, where bread is served with trays and tongs by the server as opposed to being placed on the table in baskets. McAdams found that the average bread waste among different types of facilities ranged from 25 to 35 per cent, and the average cost per slice of bread was 13 to 18 cents each. Ninety-two per cent of respondents agreed that foodservice operators should be more “conscious of and consider plate waste more closely.”
“This astounding number is surely a sign to operators that the time is upon us to re-think the way we design our food-service meals,” says McAdams.
Why the waste?
McAdams suggests that foodservice establishments must re-evaluate the longstanding practice that associates portion size with value in a restaurant meal, and says that this approach has led to an endemic problem of high levels of ‘plate waste’ in our foodservice systems. McAdams says “the focus needs to be shifted towards quality, not quantity, and this must be considered at all levels of dining from quick-service restaurants all the way to the finest dining rooms in the country.”
McAdams’ research found that the high level of waste was the result of the automatic service of bread to restaurant and banquet guests. Findings also indicated that consumers are willing to adjust their expectations, and several operational alternatives will be discussed to minimize waste. However, operators identified potential deterrents to changing procedure, such as perceived increase in labour cost associated with French service, and expectations of the customer in fine dining establishments. Two restauranteurs who had already changed to French service reported an initial increase in labour cost that eventually decreased as servers became more comfortable with the process. It was also suggested that this form of service heightens the dining experience for the customer, and helps build rapport between the server and their guests.
McAdams says that the world is changing, and consumers are changing as well. “Consumers are more conscious about the environmental impact of their purchases and restaurant meals are no exception,” he says.
McAdams hopes this research will provide foodservice operators with information that will help them make an informed decision when it comes to their bread service policies. McAdams says that bread service in restaurant and banquet facilities is an area in which operators can become more environmentally responsible, and “in the case of bread,” he says “there is not only an environmental case for change but a business one as well.”
See also:
About the author:
 Janine Bolton is President of LEAF (Leaders in Environmentally Accountable Foodservice), a National organizationthat is dedicated to helping those in the foodservice industry reduce their environmental impact, and recognizes them for doing so.
Like many students, Janine put herself through University by working in the foodservice industry. Janine has always had a passion for the environment and was deeply bothered by the amount of waste she observed during this time. After recognizing a gap in the environmental sector, Janine set forth to develop a program that would specifically address the environmental impacts of the foodservice industry in Canada. Janine is originally from Vancouver Island, B.C., and now resides in Calgary, Alberta, where she is involved with various sustainability initiatives. Janine holds a B.Sc. in Nutritional Science from the University of Alberta, is a Registered Dietitian and a member of the College of Dietitians of Alberta.
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