Up to 10% of restaurant food wasted before it leaves the kitchen

Electrolux sustainability

Electrolux has given its backing to a global project to make chefs use food resources in a more sustainable way and ensure less waste is produced by commercial kitchens.

The initiative by Worldchefs is designed to educate kitchen workers on helping the foodservice industry become more sustainable and will teach best practice through a ‘Sustainability Curriculum’.

Between 4% and 10% of food purchased by restaurants is wasted before it even reaches consumers, according to studies, which blame oversized portions and extensive menu options for the surplus.

“As chefs, we see firsthand the large amounts of food and energy that can be wasted through traditional culinary practices – both inside the kitchen and in all the preceding steps in the food supply chain,” commented Worldchefs president Thomas Gugler.

“The Sustainability Curriculum was created to help address this reality, to educate students and professionals on how to make sound food sustainability decisions and empower them to lead change across the globe. Sustainability is a defining issue of our time, and as a global authority on food, reducing the negative impact of culinary practices is a core mission for Worldchefs.”

Last year the curriculum was piloted in four schools in South Africa, Costa Rica, Ireland and UAE, with schools in Egypt, Canada, Italy and India interested in taking up the curriculum this year.

“This is a global project that we believe encourages chefs to use the world’s resources in a more sustainable way,” stated Henrik Sundström, Electrolux VP Sustainability Affairs.

Sustainability is a core part of Electrolux’s business strategy, with the Electrolux Food Foundation established in 2016 to support global initiatives that address major global challenges such as hunger, poor nutrition, food waste and responsible consumption, in support of the United Nations’ Sustainable Development Goals.

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