WASTE MANAGEMENT Waste Not, Want Not
Hayden Hibbert, Director of Client Relations at allmanhall, outlines some achievable actions that can be implemented to help reduce food waste at this critical time.
According to WRAP, a staggering 1.3bn tonnes of food is wasted globally each year – this equating to a third of all food produced for human consumption. One of the UN Sustainable Development goals is to halve global food waste by 2030.
In Europe alone, up to 20% of all produced food is wasted. This is at a time when we are faced with the challenge of feeding a growing population, and with food inflation at record highs. Whilst wastage in low-income countries tends to be post-harvest waste, in developed countries, consumer and foodservice waste is highest.
As food procurement experts, allmanhall manages the whole food supply chain, and is acutely aware of the need to reduce waste through supply chain activity and catering operations.
Through practical advice and support, allmanhall is committed to helping its clients make food cost savings and have a positive impact when it comes to sustainability, both of which can be achieved by reducing waste.
• Avoid overbuying stock – make sure you only purchase what you need. This is especially relevant when it comes to perishable products. There is always a temptation to stock up, just in case of delivery issues in the food supply chain and in times of uncertainty.
• Store food correctly – are you confident that all food is being stored at the correct temperature? And that fridges and freezers are operating at the correct temperatures? Rotate stock appropriately, especially your perishable items.
• Label food correctly – if food is decanted into different containers for storage, then make sure they are clearly
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labelled with allergens, date information and a product description. Keeping stock organised makes it much easier to keep track on what you have and what needs using. It also helps reduce the chance of unlabelled containers from simply being thrown away either in error or because you don't know what's in them.
• Keep a stock inventory – to prevent waste you should always know exactly which foods you have in stock. This means keeping a detailed list of the foods in all of your storage areas including their use-by or best-before dates. This list should easily accessible so you can refer to it as needed.
• Ensure deliveries match orders – make sure you only accept exactly what you ordered, and that the product is well within its use-by date. And that it is of good quality.
• Portion Control – Make sure you portion specification matches the requirement of your diner. It is estimated that over a quarter of customers leave food on their plate at the end of their meal. This waste is avoidable and will also help your food spend budget.
• Don’t overextend your menu – keep it simple. This produces a number of benefits from cost management to waste management. The bigger and more extensive your menu the more stock you need to hold. This heightens the risk of unnecessary waste.
As well as reducing food waste, these suggestions can help manage food budgets and achieve food cost savings.
https://allmanhall.co.uk www.tomorrowscare.co.uk
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