ELEMENT WASTE INCLUDING FOOD MANAGEMENT IN BLOOMFIELD UMALAS, BALI

INDONESIA.

This Hotel has total of 16 Villas Set in Canggu, 2.5 km from Berawa Beach, Bloomfield Umalas offers
accommodation with a restaurant, free private parking, an outdoor swimming pool and a shared lounge.

Since there are only total of 16 villas only and 1 restaurant, there are total of 5 people in the kitchen
department per shift. Namely;

- Chef - 1
- Commis Chef – 2
- Dishwasher – 1
- Trainee – 1

Research Trends and Initiative Development for food waste solution;

1. Avoid overbuying stocks – only purchase the ingredients that the restaurant will be using. It’s not
necessarily to buy in bulk. Stocks will be supplied for 2-3 days to avoid spoil in storage.
2. Store and pack food correctly - storing foods under the correct conditions is vital for preserving
the quality and prevent from any pathogenic bacteria.
3. Stock rotation regularly – practicing stock rotation regularly is very important. The newly stock is
routinely placed behind older stock, and the older stock will always be used up first before it has
chance to go to waste.
4. Controlling temperature – to prevent from any harm and avoid food waste, good temperature is
essential for food safety.
5. Keep track about inventory – to prevent waste, kitchen department should always know which
food exactly are in stock including must be aware about the expiration dates/use-by. Always pay
attention to use by dates.
6. Portion control – always keep an eye on quality instead of quantity.

Environment and Circular Economy on Food Management;

1. The most effective strategy for food management is by Composting the Recycle. By doing this it
will helps eliminate the waste.
2. Another way to do help circular economy and the environment, instead of throwing all the food
waste, the hotel can turn this wasted food into animal feed. The hotel can contact any locals in
the community to receive and use the food waste daily.
3. Food waste can also be useful in food scrap like the leftover. Some industries used this from bio
fuel to be used as fertilizer.
 4. Food Donation – leftover can also be donated to any local charity organization or to staff itself.
Any excess foods that are safe to eat they can be given to hungry and poor who find is difficult to
afford.

Key Indicator to Measure Food Waste;

- By measuring the key indicator for food waste, the kitchen department must measure the
progress of being made daily to reduce food waste.

Description Associated KPI’s

1. Associated Food Waste - Count how many main dish portions
unserved.
- Weight of the dish based on the menu
- Weight of unserved vegetables and other
ingredients

2. Compared the percentage of the unserved
dish to ordered dish
3. Average of food waste per customer
4. Total cost of customer food waste
5. Restaurant associated food waste
6. Total cost of food waste daily
- Measure the number of dish portion
ordered
- Measure daily the number of customers
orders for each menu and calculate the KPI
to track the food waste.
- Calculate the cost daily for each food
waste as per customer
- the amount of food waste arising in the
restaurant by kg each day. This would use
the same level per customer
- Track the daily cost of food waste, by
plates/dish, by kg, and track daily the menu
that most often customers can’t finish
eating.

Reduction of food waste can be controlled and reduce by preparing the correct outline to track the data
daily. Sharing this with staff within the organization can help find the best solutions and this may also
some changes into practice such as planning the right menu and by getting feedback from the customer
how they find the dish. From here we will be able to prepare the menu and improve.