Catering Food Wastage - How To Reduce It

Food waste is a big issue in modern day living. We're always being told that we as consumers are wasting too much food in our every day lives. This is also an issue that is relevant to retailers and catering outlets. In fact targets have been set for businesses to rein in the waste and for real solutions to be raised for both catering and retail outlets. There are solutions to reduce catering food wastage but it will always be a big challenge due to the nature of these industries. 


Realistically food waste can be reduced, however with restaurants, canteens and cafes creating dishes everyday with no certainty to how many covers they will have, it is something that requires careful thought and planning. Catering equipment can be used to ensure that a professional and reliable method of producing dishes and meals is used from a business point of view. The professional catering equipment will ensure that food is produced, stored and displayed effectively. With good planning and effective food handling methods this use of professional equipment will be integral to reducing wastage.

Vacuum pack machines are a great way to reduce waste and create an effective waste management system. Foods can be sealed in special bags used in the vacuum pack machines to keep in nutrients. The food stuffs can then be  frozen, stored in a chiller and reheated in various ways to restore before serving. Food is protected from deterioration and this can be used to effectively store foods that may otherwise become wastage. 




Food Labels are another good way of instilling good food handling and food rotation systems. It is essential for catering companies and food handling outlets to exercise a good food rotation plan and for all staff to be trained on the importance of the solution. Food labels allow  food rotation to be easily recognisable on all foods and by all staff. Colour coded labels are placed onto stored food to ensure that best by dates and food freshness deadlines are met, hence avoiding the need for throwing away food.