In order to reduce food waste, we need to work closely across departments internally and with our suppliers.
The chefs who receive ingredients on a daily basis at our kitchen reported a high proportion of food waste when receiving goods from one of our suppliers. The packaging used during transportation was not strong enough and it was very easily pierced or damaged. This, of course, meant that a lot of the food could not be used when making our stews and soups. Instead, it was thrown directly into the food waste container. Close collaboration with the supplier quickly provided good solutions that have easily and efficiently reduced significant food waste.
Reduction of food waste at ingredient level 2020 to 2021:
- Carrot reduced by 67.22%
- Potato reduced by 44.77%