How to effectively reduce food waste from your business?
Food waste is an issue that affects the entire food industry and the environment at large. From the farm to the kitchen and the table, food waste is a problem that must be tackled. For businesses in the food industry, the implications of food waste can be costly in terms of financial, environmental, and social impacts. Therefore, as a chef or a food business owner, reducing food waste should be a priority. Here are some effective ways to minimise food waste in your business to save on costs, attract more customers, and to help the environment.
What are the benefits of reducing food waste from your kitchen?
Firstly, reducing food waste saves on costs. By minimising food not being sold, businesses can save on disposal costs and maximise on profits. Secondly, sustainability-conscious customers are becoming more popular, and these customers are attracted to businesses that have a strong sustainability reputation. With reduced food waste, businesses can reduce their carbon footprint and attract such customers. Lastly, reducing food waste is good for the environment. According to statistics, food waste has a significant impact on the environment, with an estimated 9% of greenhouse gas emissions being associated with food waste.
How can I reduce food waste in my business?
The following tips can help reduce food waste in your business.
Preventing food waste:
Conducting an audit of current practices can help identify areas in the business where food waste is rampant. It can also help identify areas for improvement. Tracking food waste over time can help measure the impacts of these improvements. Over-ordering can often lead to food waste, so caution should be exercised when placing orders. Ordering in-season foods can help businesses save money and reduce waste.
Reducing food waste from the kitchen:
Repurposing ingredients is an effective way to reduce food waste. Training staff on food waste can also go a long way in reducing food waste. Promoting sustainable preparation tactics, avoiding over-prep, and having weekly specials can reduce excess and leftover ingredients.
Reducing food waste from storage:
Proper temperature control, inventory management, correct food storage, First In, First Out (FIFO) food rotation, and labelling food can all contribute to reducing food waste. These tasks are made easier by utilising modern software, such as food hygiene apps like Leafe.
Reducing food waste from the table:
Encouraging customers to rethink portion sizes, removing less popular dishes, more menu options, and giving customers the option of taking home leftovers can go a long way in reducing food waste.
Disposing of excess food:
Donating food to charities, offering staff meals, utilising food sharing apps like Olio and Too Good To Go, and composting can all help reduce food waste.
In Conclusion:
Reducing food waste is an essential aspect of running a sustainable business. By preventing food waste in the kitchen, reducing food waste from storage to the table, and disposing of excess food properly, businesses can save on costs, attract sustainability-conscious customers and help the environment. Implementing these tips can be a cost-effective way to show customers and the public that your business is committed to sustainability. Reducing food waste is a win-win for your business and the environment!
