These days, consumers are more concerned about the sustainability of a business. Companies, therefore, need to ensure that they are also sustainable in their practices to attract more customers. Additionally, being sustainable also has an added benefit which is that it brings cost savings to the business as well.

If being sustainable is all good, then why are some companies still not reducing their food waste and increasing their sustainability?

There are a few problems that companies face, even if they want to be sustainable, and how to solve the problems.

Lack of Awareness.

Food waste used to be a problem that was being put aside and only started to get traction during these recent years. Hence, not everyone in the business is able to see the negative effects of food waste and see how it affects their business. These stakeholders may not be able to also see the benefits that reducing food waste will do to their finances and also their reputation.

To encourage stakeholders to be interested in food waste, the F&B operations in charge can leverage technologies that allow the furnishing of data reports about the food waste amount and how much cost has been saved, it may persuade the stakeholders in investing in food waste reduction more.

Better initiatives can be Done.

Some companies are investing in technologies that help to convert food waste into fertilizers – giving these food waste another purpose and not purely wasting it. This is, of course, a good initiative. However, what can make it better and make it more sustainable for businesses and save cost, is if we know what is the reason for the food waste and cut down right at the start.

There are AI technologies available to help companies identify what food waste is being thrown away the most and with these technologies, companies can then reduce and adjust their production to reduce overall food waste.

Wrong Prediction.

For most hotels, their restaurants involve a scrumptious buffet line. To ensure that their customers do not leave their place unsatisfied, most hotel restaurants tend to over-prepare their food.

Being unsure of the actual demand for food is a common problem that restaurants face. But what restaurants can do to reduce the problem is to prepare the food in smaller batches. For example, if the restaurants see that they are wasting a lot of Salmon Sashimi, they can reduce the tray size that they prepare so they do not have to throw away all the Sashimi that were already unthawed and cannot be thawed again.

Begin Your Food Waste Reduction Journey Today.

Insight is an AI-powered machine that allows food wastage to be tracked, down to its’ ingredients, so restaurants are able to act on the insights gained and change their amount of food production to reduce food waste.

With weekly data reports on your restaurant’s food waste, stakeholders will also be more bought in this initiative – bringing in cost savings and sustainability reputation to your restaurant!