We are having the Waste Week on 29.10-3.11.. With this theme week we aim to recall ourselves, you and our stakeholders about the common mission of the food waste reduction. According to rough estimations, one third of the produced food is wasted (FAO 2018). The amount is enormous and to reduce that we must make more sustainable choices everyday.
During the Waste Week we announce the daily food waste per customer. Simultaneously, we compare this result to previous week in which we measured the food waste behind the curtains. Our goal is to demonstrate current habits and patterns related to food consumption. In the spring we organized Waste Week and during that time the waste was 32g per customer on average.
In the long term, the importance of food waste reduction increases. The population is estimated to be 9-10 billion by 2050 (UN 2017). At the moment, roughly 48% of the ice and desert free land area is used in agriculture (Poore & Nemecek 2018). Due to climate change the proper and potential farmland is decreasing and simultaneously amount of people to be fed is increasing. It’s obvious that this combination can’t work.
What to do? Half of the Finns’ food waste is created in restaurants and other related services (20%) together with households (30%) (Luonnonvarakeskus 2016). The role of restaurants and households is crucial in the food chain which means that all of us have great opportunities to make a difference and reduce the food waste. Our daily choices matter!
We pay actively attention to the food waste in our restaurants. What is more, we follow carefully the customer flow in each restaurant. By using the data we can evaluate and predict the needed amount of portions and order right amounts of ingredients. Then we can cook the needed number of portions. The cornerstones for food waste reduction are planning and controlling regularly.
We summed up a couple easy tips for you. These pieces of advice help you to save both environment and your wallet:
* Take what you eat.
* Do a shopping list for groceries.
* Freeze leftovers or combine them for new dishes.
* Store sensitive products appropriately.
* Store older products on the edge of shelves and fill new ones in from the back of the shelves.
* Recognize the difference between ‘best before’ and ‘use by’ labels.
* Best before means the date by the product has its typical features whereas use by means the date by the product is recommended to used.