Product Type: All
Stage: Handling & Storage, Distribution & Marketing, Consumption
Problem: Food waste is a major component of this solid waste.
Solution: ‘Tip-C’ to Reduce Food Waste

1. Call (procurement)
   • Call (order) raw materials in appropriate quantity to prevent over-procurement and excessive inventory
   • Call (order) raw materials from approved suppliers
2. Collection and Custody (Storage)
   • Inspect incoming goods for quality (spoilage) during delivery
   • Properly control storage procedures, time and temperature to prevent spoilage
   • Properly date, label and cover food in custody (storage)
   • FIFO (first-in-first-out) food in custody (storage)
3. Cooking
   • Properly handle and prepare food (including procedures, temperature, personal hygiene and pest control, etc.) to prevent foreign materials and to minimize spoilage and rejection by consumers.
     
   • Make good use of surplus food and/or food trimmings for 2nd dish (e.g. fish bone/fish head for soup or specialty dish, leftover plain rice for fried rice or congee, etc.)
4. Consumption
   • Proactively remind customers to avoid over-ordering and leftovers (e.g. display materials at menu and table, verbal advice by frontline staff, dish ordering in smaller batches, take-away of unfinished food, etc.)
   • Provide different menu options to minimize food waste (e.g. “less rice” option, light portion, cuisine with more veggie and less meat, lesser number of main courses in banquet menu, etc.)