Food waste poses one of the biggest environmental challenges to our industry. That’s why we developed #StopFoodWaste Day - a powerful way to raise awareness and help drive behaviour change. Stop Food Waste Day is not just an event, it is woven into the very fabric of our business. Our chefs and frontline teams understand the opportunity we have to empower everyone across our value chain with innovative strategies to reduce food waste. These expert tips from our chefs make it easy for everyone to save more and waste less! 🥦🥖 🍽💡 Discover more tips here: https://lnkd.in/ekGcV4nm
Chefs face challenges with food waste due to inventory management, portion control, supplier relationships, menu planning, creative use of leftovers, customer awareness, food storage practices, staff training, and lack of waste tracking, all of which require innovative solutions to minimize waste and promote sustainability in their kitchens.
LOVED the Nudge post this week! Going to work on baking vegetable skins into yummy goodies for our team!
I always try to influence teams to invest in the # Pulpmaster #jjrichards most operations see at least 300kg a week in savings of removing organic matter through #cleanawaydaniels and significantly less ecological impact on the site and the waste is turned into liquid fertiliser #environment #waste #beseentobegreen #organic #markrowsellturner
--
1moI agree