Managing food waste
Wasted food is not only wasted energy and money, it damages the environment by contributing to climate change.
Did you realise that, for every meal your food-based business serves up, approximately half a kilo of food waste is produced? Which amounts to almost £1 per serving?
Reducing food waste is not only a cost-cutting imperative, it’s an essential element in combating climate change and meeting new, food waste legislation. Since 1 January 2016, any non-rural food business generating more than 5kg of food waste, should be seperating food waste for collection.
Hospitality and food service industry
Our comprehensive guide for the hospitality sector lays out the legislation, and talks you through your very own food waste revolution, including:
- Good housekeeping – from shopping lists to freezer labels to optimal use of raw ingredients
- Thoughtful menu-planning – think seasonal, use left-overs, consider frozen as well as fresh ingredients
- Practical disposal methods – from dewatering, to reduce waste bulk, to on-site composting systems
Need some support?
We can provide:
- Specialist, one-to-one consultations, to help analyse your unique food waste issues, and support you in implementing changes including sourcing equipment and accessing loans
- Support for training staff in food waste management and on-going monitoring
- Good to Go resources, including doggy-bags and stickers, to encourage your customers to contribute to food waste reduction
We can help you turn your food waste mountain into a more manageable molehill, saving you money and helping Scotland achieve its ambitious climate change, renewable energy and zero waste targets.