Meiko has launched a special report to help the hospitality sector reduce food waste.
The guide takes a whole kitchen view that encompasses designs with waste in mind to support the preservation of resources such as food, energy, water, packaging and staff effort.
The ‘Designed with Waste in Mind’ report was produced in association with Footprint Intelligence and identifies ways to take waste out of the equation and how to manage unavoidable waste as sustainably as possible.
Paul Anderson, managing director of Meiko UK, said the report will give operators an insight to the changes they can make to improve waste management.
“Any responsible business will have waste high on the list of issues that need addressing for three reasons: It is the right thing to do to minimise resource use for future generations; customers demand it, and it makes good business sense.”
The report authors are independent experts and have interviewed key players and collaborated with likeminded professionals to produce a report that puts the waste issue into 2021 perspective and talks about how to go forward.
Mr Anderson added: “Waste is a resource. This is a core issue for all caterers. I believe now is the time to share our knowledge and work out the most sustainable route forward, ultimately making this planet a better place for our children.
“Water, energy, waste: people are beginning to move away from acting on price and costs, to think about climate change and how much you could save in services by taking a long-term view, by investing in more sustainable practices and equipment.
“It is time to take another look at the catering environment to ensure kitchens are designed with waste in mind. The actions, tips and best practice outlined in this report should dramatically reduce waste output, whilst adding a healthy boost to the bottom line.”