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 .