How to reduce food waste – on site and at home
12 October 2017
This Monday, October 16 is World Food Day, which coincides with sites around Australia running initiatives and preparing for Sodexo’s annual WasteLESS Week.
Food is such a large part of what we do as a company, it makes sense that reducing food waste is the most impactful WasteLESS action we can take – and is a core goal of our Better Tomorrow 2025 ambition both globally and in Australia.
Sodexo’s food waste initiatives are greatly amplified by our influence on clients and consumers. But we can each also take our professional know-how home with us, becoming the go-to expert among family and friends.
As with all types of waste, prevention is the ultimate goal – and most of the ways in which food is wasted are indeed preventable.
The bulk of all food waste happens in the kitchen (pre-consumer) or on the plate (post-consumer).
Kitchen waste is all the food we throw away:
- before cooking – the off milk, the misshapen carrot, the stale bread
- during cooking – the dropped drumstick, the vegetable off-cuts, the half-cup of unneeded rice in the packet that maybe it’s easier to chuck out than store
- after cooking – the too-burnt pizza, the unrisen soufflé
On top of that, plate waste is then all the food that’s served up and later scraped into the bin when stomachs turn out to be less big than eyes.
All of this waste is avoidable – or fixable. Many vegetables are trimmed out of habit, when really broccoli stalks, onion skins, carrot tops and celery leaves have plenty of tasty uses in soups and stocks. Many fruit peels can easily be included in juices (and make them much healthier too!). Bread that may be a tad too old for a sandwich can easily become breadcrumbs, croutons, pudding, stuffing, meatloaf, bruschetta, French onion soup, Panzanella… the ideas are endless
Try some of these WasteLESS recipes that Sodexo chefs around the world have developed to maximise our use of ingredients and minimise waste.
Aside from its environmental and social benefits, reducing food waste also saves money, whether for us at home or our clients. Currently being trialled at a number of sites around Australia, the “Wastewatch powered by LeanPath” program uses technology to track, monitor and ultimately prevent food surplus and waste – often 15 to 45 percent within just the first six months.
For a Better Tomorrow, Sodexo targets all its sites to have implemented the waste management program by 2025.
Don’t forget to let us know about your WasteLESS activities and achievements or join the conversation on our Facebook page throughout October. Send your snaps and stories to AustCommsTeam.AMECAA.AU@sodexo.com