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  • Writer's pictureGarima

Food Waste Management

We know that clients face huge problems of food waste management in their commercial kitchens daily. Today, there are new-age compact equipments that do away with cold storage rooms and give a quick and efficient solution.

A thumb rule for food waste generation in hotels and resorts is :

400 - 500gms per person per day from pre-preparation commissary activites to various meals during the day to dishwashing waste collection.

For clients from the corporate sector. There are typically 3 factors that play a role in the calculations:

1. Number of employees dining daily.

2. Whether the food is made on campus or catered.

3. How many meals are served on campus- 2 or 3 or 4 (snacks)

We look forward to addressing all your food waste management requirements at VCD .


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