Flash report: Circularity & staff shortage in Brussels establishments

We exchanged with two food establishments in Brussels:

A manager of a 32-seats local restaurant championing waste reduction (Le Local).

An event caterer/chef who recently opened a takeaway counter to anticipate future lock downs.

Minimising waste:

• Since COVID, greater fluctuations in number of customers: more difficult to anticipate how many clients will turn up and therefore to order/prepare the right amount of food.
• Cooking techniques including lacto-fermentation, freezing, vacuum cooking, cooling cell, pickles, kombucha, to extend use by date of ingredients.
• Recipes to transform waste including veggie peels into pesto, mousse, butter etc. Not all solutions are economically viable: pesto of radish tops is too expensive to produce.
• Le Local: Attempt to measure food waste but lack of time and buy-in from the team. Staff commitment and awareness are essential to reduce waste in kitchens.
• Bread can be a high source of waste: Two pieces of bread at a time communicated to clients.
• Food donation: event catering gives to two charities subject to number of meals available: costs on the caterer to repackage and deliver (time and energy costs).
• Limiting waste at private functions is more difficult than during normal service: Less choices, clients less satisfied.

Recycling & packaging

• Le Local uses a Bokashi compost in the kitchen in a small bin for organic waste. Kitchen set up and service were reorganized around the compost. (Compost costs 14 euros/week).
• Reuse: Storage and necessity to rinse refillable bottles (e.g. beers) are problematic for small restaurants.
• Caterer recycles 100% of glass bottles (water/ juice: a burden and no support from local authorities.
• Caterer imposed reusable containers for takeaways (4 euros). Local customers are on board. Clients appreciate being able to reheat / eat in the container without compromising the dish presentation.

 Staff shortage:

• Le Local: Difficulty to recruit: when they had one full time kitchen staff employed before, they now deal with 3 part-time contractors.
• Staff recruitment is the biggest challenge for events catering: They now work with two retired chefs and students.