Safari EATertainment Inc.

Safari EATertainment Inc., the team behind Jungle Jim’s restaurants in Newfoundland, is launching a pilot project to reduce kitchen waste and single-use plastics. By replacing disposable poly bags with a reusable portioning system, the company aims to improve efficiency, cut costs, and lead the way in sustainable foodservice practices—while developing a toolkit to help others do the same.

Objective

Safari EATertainment Inc., a Newfoundland-based hospitality company operating four Jungle Jim’s restaurants, is undertaking a six-month waste reduction pilot to eliminate over 30,000 single-use poly bags annually by transitioning to a reusable kitchen portioning system. This initiative aims to reduce packaging and food waste at the source, improve operational efficiency, and produce a toolkit for province-wide replication in the foodservice industry.

Challenge

Each week, Safari’s kitchens use over 1,600 disposable 3lb poly bags, with approximately 600 bags used solely for side item portioning. These bags are discarded after a single use, contributing directly to local landfill waste, ongoing supply costs, and inefficiencies in food prep due to inaccurate or inconsistent portioning. While the financial and environmental impact is significant, practical solutions that fit within the realities of fast-paced kitchen environments are rare. Safari recognized the opportunity to lead change by piloting a sustainable, replicable alternative to disposable portioning.

Solution

The Reusable Portioning & Kitchen Waste Reduction Initiative replaces single-use bags with a scalable, low-cost system of reusable containers, ramekins, and portioning scales, supported by new kitchen SOPs, hands-on staff training, and practical data tracking. This solution includes:

SOP Development & Process Mapping to integrate the reusable system into existing workflows
Staff Training & Visual Aids to ensure adoption and consistency across teams
Implementation of Portioning Tools (scales and containers) at three locations
Simple Tracking Tools to monitor waste reduction, food savings, and cost efficiency
Supply Chain Alignment to support inventory planning and prevent over-ordering
Knowledge-Sharing Toolkit to support adoption by other restaurants across the province

Safari will contribute 50% of the project’s total cost, including eligible staff time, equipment purchases, and operational support, ensuring a strong internal commitment to the project’s success.

Results

By the end of the six-month pilot, Safari expects to achieve:

30,000+ poly bags eliminated annually (600 per week)
Improved portion control, resulting in less food over-prep and reduced food waste
Increased staff engagement and training in sustainable kitchen practices
Demonstrated cost savings in packaging, food waste disposal, and procurement
A ready-to-use replication toolkit for other restaurants and hospitality operators

In addition to measurable environmental and economic gains, the project reinforces Safari’s role as an operational leader in waste reduction and sustainable foodservice practices.