Reducing Wastage

Waste reduction is a hot topic on everyone’s agenda. Millions of tonnes of food are thrown away each year, which has a significant environmental impact. These environmental impacts include carbon emissions from the collection and transportation of waste, the impacts from food waste in landfill and the fact that the more we throw away, the more has to be produced in the first place, meaning more land use, more energy and more transportation.

There are significant financial implications to consider from the huge amounts of money spent by caterers and consumers that is disposed of daily. Very simply reducing waste will increase the commercial opportunities

Our impact on the environment is a big concern as a company. We have invested time, money and resources into monitoring the best way we can reduce our levels of waste whilst maintaining our high standards of food and service.

We have partnered with Unilever to implement a technological solution which is accessible to all of our Radish teams with creative ways to reduce food waste. Below are some examples of what we aim to implement throughout the company:

  • Portion Sizes – Monitoring of plate returns to check wastage from the portion sizes to help us keep a healthy but realistic portion size
  • Preparation Waste – Monitoring the excess waste produced from over production to help control production planning
  • Smart Purchasing – Using Data collated from the app we will only purchase food required for the number of covers to reduce wastage to a minimum
  • Suggested Controls – The new app will allow sites to look over the data and suggest areas which will require focus and how to achieve the measures.
2018-07-30T14:03:37+00:00July 27th, 2018|