Imagine taking a few dollar bills and throwing them into the trash at the end of every night. That’s sort of what happens in most food service establishments every day of the year when it comes to food waste. Preparation, spoilage and plate waste are the leading reasons that contribute to food waste in a café.
At Unilever Food Solutions, we’ve developed tools to help cafés like yours minimise waste. It works and we’ve got the figures to prove it.
Here’s a recent case study where we stepped in and made a difference to the Wentworthville Leagues Club, NSW.
We began with an audit and came up with a set of recommended actions. This resulted in Executive Chef Colin Yabsley and his team saving 21% in avoidable food waste. This waste reduction equates to approximately $19,000 in savings per year*. And that’s just the start.
See what Chef Colin says about the audit and cutting down on waste.
* 2010 survey by the UK's Sustainable Restaurant Association, http://www.lovefoodhatewaste.nsw.gov.au/business/love-food/benefits-for-your-business.aspx