The Three R's (catering)
- Created by: Andy.Barnes
- Created on: 22-03-16 12:22
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- The Three R's
- Reduce
- Unhealthy food, reduce the amount of fat, sugar and salt in dishes as too many of these can lead to heart disease, diabetes, obesity.
- This causes pressure on the health service.
- Reduce portion sizes or have a choice of portion size in a menu so the customer decides how hungry they are.
- Unhealthy food, reduce the amount of fat, sugar and salt in dishes as too many of these can lead to heart disease, diabetes, obesity.
- Reuse
- Taking an existing product that has become waste and using it for another purpose without processing it.
- Left over food
- Left over roast beef could be used to make cottage pie.
- Left over chicken could be used to make a curry.
- Reuse towels more than once, this will save energy and water.
- Recycle
- An existing product is reprocessed into a new product.
- Food packaging accounts for more than 60% of the total packaging used in this country.
- There are 4 main materials
- Paper- Easily printed on, lightweight, recyclable but weak when wet.
- Glass- Easily printed on, recyclable but easily broken.
- Metal- Recyclable, storage, rigid but must be coated inside to prevent reaction with food.
- Plastic- Strong, flexible, lightweight but not easily recycled.
- Reduce
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