Businesses in the foodservice industry have a number of challenges that they face on a day-to-day basis. One of the biggest is with regards to the food they serve and the amount that gets thrown away. Not only are customers more concerned than ever about where the food comes from, but they also want value for money. This means that businesses have to find the right suppliers, ensure the food is stored correctly, and that they offer the best value to the customer. This includes using all of the ingredients and minimising any waste.
The issue of food waste is something that has been a major problem globally for many years and companies need to try and keep this waste to the absolute minimum. So, how can foodservice businesses tackle food waste?