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FEATURE


ingredients can help to increase efficiency and help the environment. Adopt a weigh your waste policy in order to keep a tangible record and consider the following:


What is in season? Crops from outside the UK or Europe will already be well in to their shelf life before they arrive on site, limiting the time chefs will have to use them


Use ingredients effectively. Think about how items such as vegetable peelings can be used to make a stock, for example


Monitor what items are selling best. Is there too many of a particular Grab & Go sandwich? Too few of another? Are there any particular dishes that always sell well? Keep a log of the most popular meals so ingredients can be stocked accordingly


Quality not quantity. Perhaps a Grab & Go has too large a range of items for a site and becomes overwhelming for the customer? Concentrate on a smaller but popular range of


www.tomorrowsfm.com


items. Benefits include being able to buy larger amounts of fewer ingredients, increasing efficiency and reducing the amount of food sent to landfill.


Next steps Environmental issues will only increase in importance as time goes on, therefore it is paramount that contract caterers take steps to reduce their carbon footprints as soon as possible. It may not be front of mind at all times, but by changing mindsets, tweaking the way we operate and encouraging teams to embrace the benefits associated with reducing energy consumption, the impact it could make would be significant.


So, take a long hard look at what can be achieved through the areas we have outlined. The difference it will make and the savings that can be achieved will ultimately bring nothing but benefit.


www.blue-apple.co.uk TOMORROW’S FM | 53


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