Caricamento...
Sustainability & Waste
Turn a yield rate into money: the cost of processing waste, the euros saved per year by improving yield, the CO2 avoided and the value of recovering trim. CO2 figures are indicative and depend on the product and region.
Waste kg = Gross weight x (1 - Yield %) Cost of waste = Waste kg x Cost per kg Recovered = Gross weight x (Target yield % - Current yield %) Saving = Recovered x Cost per kg Recovery value = Waste kg x Recoverable % x Value per kg
The CO2 avoided is indicative and depends on the product and its production source and region.
Yield is the share of a raw ingredient that ends up as usable, sellable product after trimming, boning, peeling or filleting. A 65% yield on salmon means 35% becomes trim waste. Because you pay for the whole gross weight, a low yield means you are paying full price for kilos that never make it onto a plate, so even a few points of yield improvement can be worth a lot.
Multiply the gross weight processed by one minus the yield rate to get the waste in kilograms, then multiply by the cost per kilogram. For example, 2,000 kg at a 65% yield gives 700 kg of waste; at 18 euros a kilo that is 12,600 euros a year leaving the kitchen as trim. The calculator shows this so the cost of waste becomes a visible, manageable number.
The saving equals the extra usable kilos you recover (gross weight times the gain in yield percentage) multiplied by the cost per kilogram. Going from a 65% to a 70% yield on 2,000 kg recovers 100 kg, worth 1,800 euros a year at 18 euros a kilo. Better knife skills, sharper equipment and reusing trim for stock or specials are the usual levers.
Some waste is not truly waste: bones, heads and offcuts can become stock, sauces, staff meals or secondary menu items. The recovery value is the waste weight times the recoverable percentage times the value per kilogram of the recovered product. The calculator separates this from the yield saving so you can see the upside of using more of what you already buy.
No. The CO2 avoided by wasting less of an ingredient is indicative and depends on the product and its production source and region. Use it to understand the rough environmental benefit alongside the euro savings, not as a certified figure.