How to Reduce Food Waste in Your Business

In Australia, up to 30 percent of food purchased ends up being wasted. Individual consumers dispose of approximately 3.1 million tonnes of food waste per year. Another 2.2 million tonnes are thrown away by the industrial and commercial sectors. Every time food is thrown into the bin, you’re also discarding the amounts of water, energy, and resources that it took to produce, process, store, transport, and prepare it. You can see why it has become more important than ever to ramp up indoor recycling and other green efforts.

If you’re an entrepreneur who wants to take part in the green movement, particularly in minimising food waste, here are some tips on where you should start your waste management efforts:

· Put together a team to be responsible for the job

Of course, the number of people whom you’ll assign to the task will depend on how big your organisation is. When you have staff numbering over 50 then you may be able to have a team of 7. For SMEs run by a handful of employees, having 1 or 2 people in charge of food scrap recycling can be enough.

· Measure and analyse the waste

For a trial period of maybe a week, begin collecting food waste in separate outdoor or indoor recycling bins to better understand why and where the waste happens. Weigh them daily to determine which places are generating the most waste. Be sure to include items that usually end up in the sink disposal unit and inform your staff of the changes. Click here EcoBin

· Look at the portion sizes

Encourage your employees to review the sizes of their lunch portions. If many of them often can’t finish their food, consider cutting back or introducing a new method. For instance, you could send out a weekly survey wherein you indicate what will be served for lunch for that week and people can answer what size portions they can finish.

· Do something about the leftovers

Rather than chuck everything into the outdoor or indoor recycling bins, consider how you can make use of the leftovers. Still have a platter full of sliced apples and oranges? Perhaps you can use them to make pastries or smoothies. Any meat that people weren’t able to finish could maybe be donated to the local pound or wherever else.

· Work with food rescue charities

These are organisations that collect extra food from businesses and redistribute them to other groups who support vulnerable Australians. This is an especially smart idea for restaurants, hotels, and other companies who are seeing a lot of still-edible and perfectly clean food being thrown into their indoor or outdoor bin at the end of the day.

Hopefully, the above tips are inspiring you to craft a good waste management plan in your office. If you’re in search for quality 660 litre bins for sale to use in your plan, you can get in touch with Ecobin in Melbourne. They’re quite passionate about sustainability and could likely give you lots of other ideas worth doing for a greener business.

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