Addressing Food Waste in the Hospitality & Foodservice sector
This is an overview of why and where food waste happens. It is a mini guide to help identify specific stages where wastage occurs.
It includes why kitchens waste so much food and what can be done to reduce it?
It is a common misconception that most of the food waste in the hospitality sector comes from the customer’s plate. In an analysis of more than 450 kitchens using Winnow we have found that more than 70% of food waste happens before it gets to the customer. By focusing on overproduction, hospitality businesses can cut waste, costs, and their impact on the environment.
Find it here.