Food Waste Reduction
Food Waste - The Issue
Chefs and guests are increasingly aware of the amount of food being wasted in restaurants. Perfectly good food is being thrown away which costs money and costs the planet.
Our Approach To Kitchen Waste Reduction
We work with chefs and cooks to help them run their kitchen more efficiently, reduce waste and, importantly, save money.
Reducing waste touches every stage of the foodservice cycle: from purchasing and storage, to food preparation to even encouraging guests to take home their leftovers.
Our Wise Up on Waste Service contains a step-by-step waste audit, menu ideas that use frequently wasted ingredients and simple techniques that make kitchens more efficient and less wasteful.
We also reduce the waste associated with the disposal of our own products. We will continue to reduce, reuse, recycle and eliminate as much packaging as possible.
Waste Reduction - What We've Achieved
Learn about our research into waste reduction
We’re running waste programs in 23 countries. United Against Waste industry coalitions have been launched in six countries with two more coalitions will launch this year.
Waste Reduction -
A Success Story
Food waste reduction at Marion General Hospital in Marion, Indiana, is beneficial for operations and for the community.
To monitor efficiency and find opportunities for improvement, MGH measures all unused food including production waste and trimmings, over-production and expired product. Through a partnership with a local farmer, food waste from MGH is used as compost for a community garden. An average of 50 lbs. of waste each day goes toward this project, instead of going into a landfill, and the food is then donated to help needy families in the area.
Reducing our Packaging Waste
Packaging plays a key role in protecting our products. It makes sure they retain their quality ready for use. But packaging can also end up as waste in landfill, or as litter.
Our aim is to halve the waste associated with the disposal of our products by 2020. We have numerous programs running to reduce, reuse and recycle our packaging.
We are making real progress on products like Knorr® Tomato Pronto in Germany, Switzerland and Austria and Calve® sachets in Turkey, where we reduced packaging weight by 64% and 16%, respectively.