Caring for the environment has never been more important, and one of the biggest issues we still face today is the wastage of food. According to the Waste and Resources Action Programme, food waste amounts to around £19 billion per year. What’s even more worrying is that 6.4 million tonnes could have been eaten, which is the equivalent of over 15 billion meals.
Even though these numbers are high, there is so much we can do to make a difference and reduce this waste. If you run a commercial kitchen and are looking to make some change to the amount of food you’re wasting, take these tips on board to create a more sustainable space and to help the environment.
Food deliveries and stock management
Over ordering is one of the big reasons for food waste. Reassessing the amount of food you need in your deliveries by reviewing your menu can help to reduce this excess food. You should also put measures in place to ensure that any older food within its use by date is used first before newer food items.
Review your menu
From the types of food on your menu to the portion sizes you’re currently offering to your customers, reviewing your menu can help to cut down on unnecessary food and ensure clean plates return to your kitchen, instead of food being left due to customers being overfaced.
Donate leftover food in storage
If you know some of the food in your kitchen won’t be used before it needs to be thrown away, consider donating the food to a food bank or shelter. Places such as this will accept food if it’s within its sell by date or the quality is still high. Build a relationship with local programs and communities and do your part in helping those in need and reducing the waste you produce.
Educate your staff
No matter the role of your kitchen staff, each one should be educated in everything from ordering the right amount of stock and ingredients to portioning up food correctly ready for distribution to customers. Getting the right balance should ensure no food goes to waste and you’ll even save money in the long run.
Keep food fresher for longer with Hupfer products
Here at Hupfer, we understand how important the issue of food waste is. We created our very own ISOBOX food trolleys to help keep food at a hot, cold or neutral temperature and to maintain food quality when distributing meals from A to B, as it’s one of the most common struggles for a variety of sectors. Without this ability, many catering environments may not be able to keep food fresh, and instead, resort to throwing away perfectly good meals.
The trolley makes it much easier to not only maintain the temperature, quality and freshness of food, but to transport it over both long and short distances. From busy restaurants to the varied requirements of the care home, the ISOBOX has played an instrumental role in a range of settings to make life easier.
Find out more about the ISOBOX food trolley.
Waste collectors and containers
We don’t believe that logistics stops with waste disposal; our waste collectors and containers provide individual and requirements-orientated solutions. From hook-on waste containers to waste containers for service trolleys, we have something to suit any operation.
Ensure you’re doing your part to prevent food waste
Take these tips on board in your commercial kitchen and reduce the amount of food waste you have to help the planet. If you’d like any information about our ISOBOX food trolley or any other of our catering equipment products, get in touch with Paul Franks: paul@trak-systems.com.