Collaborative efforts to reduce food waste

Close collaboration across departments and with suppliers has been key to reducing food waste, particularly by addressing packaging issues that caused ingredient damage during transport.

Published

May 12, 2025

The importance of cross-departmental collaboration

Our chefs, who regularly receive raw materials in our kitchen, reported a high rate of food waste due to inadequate packaging from one of our suppliers. The packaging used during transport was not robust enough, leading to frequent damage and punctures. This issue resulted in a significant amount of food being unusable for cooking and instead added directly to food waste. However, through close collaboration with the supplier, we quickly implemented effective solutions that significantly reduced this waste.

Improvements achieved

Following our interventions, we saw remarkable reductions in waste levels for specific ingredients from 2020 to 2021:

Carrot waste reduced by 67.22%
Potato waste reduced by 44.77%

Successful waste strategies

These achievements highlight the effectiveness of collaborative strategies in tackling food waste issues at the ingredient level. By strengthening our partnerships and continuing to focus on practical improvements, we are committed to enhancing sustainability and efficiency in our operations.