Wheyward Spirit的动态

Reducing waste has always been one of our goals, it's tree-mendous to be included in this fascinating article about the rise in spirits brands using rescued food to create their products ???? If you fancy a bit of a read then check out more info here: https://lnkd.in/eNbW_cuj

?? **Fighting Food Waste and Becoming Greener in Restaurants: Ethical Strategies for Profitability** ?? In the restaurant industry, food wasteis not only an ethical challenge but also a significant financial burden. By adopting sustainable practices, restaurants can minimize losses, become more eco-friendly, and boost profitability. Here's how: 1. Inventory Optimization: - Smart inventory management ensures that ingredients are used before they spoil. Use technology to forecast demand more accurately and purchase only what’s needed, reducing waste and cutting costs. 2. Portion Control: - Avoid over-serving by setting portion sizes that satisfy customers without excess. This reduces food waste, cuts costs, and enhances the customer experience by focusing on quality over quantity. 3. Upcycling Ingredients: - Use trimmings or leftover ingredients in creative ways, like making soups, sauces, or garnishes. This reduces waste and creates new high-margin dishes. 4. Composting and Donation: - Unusable food scraps can be composted or donated to local farms, reducing landfill contributions and turning waste into a resource. Edible excess food can be donated to food banks, reinforcing ethical responsibility. 5. Sustainable Sourcing: - Partner with local and sustainable suppliers to minimize the environmental footprint of your supply chain. This not only supports the community but also attracts conscious consumers, driving customer loyalty and revenue. 6. Energy Efficiency: - Invest in energy-efficient appliances and practices to reduce utility costs and environmental impact. Lower operational expenses mean higher margins and a greener footprint. By reducing waste and adopting sustainable practices, restaurants can protect the planet, support the community, and simultaneously boost their bottom line. #Sustainability #FoodWasteReduction #EcoFriendlyRestaurants #EthicalBusiness #ProfitWithPurpose #GreenBusiness #RestaurantManagement

Have you ever heard of upcycling food? Upcycling is said to be the fastest growing consumer trend over the last three years. Although using food by-product to create new value products has been a practice in many cultures over generations, upcycling is an industry level term used to verify sustainable businesses. Rather than going to disposal, food waste that is safe and full of nutrients are processed to create a whole new product, allowing for waste to voided and bringing in further profits. https://lnkd.in/gsUb4wfU

Upcycling is a growing trend that tackles food waste head-on, turning surplus produce into other ingredients or repurposing spent grains from brewing into nutritious food products. This not only reduces the environmental impact of waste but also sparks innovation and can open new markets. Upcycling in the food sector supports sustainable practices, contributes to a more robust economy, and encourages a cultural shift towards valuing and utilizing resources more effectively. Julie Poitras-Saulnier and LOOP Mission take the science behind a true circular economy and upcycling to create premium smoothies, teas, and assorted alcoholic beverages from discarded and imperfect fruits and vegetables. Upcycling is a growing environmental trend among food and producers that reduces food waste, a significant global issue where millions of tons of edible food end up in landfills. Read more to see how Loop Mission is doing their part to bring about a positive impact on the environment and fostering innovation in the food industry. This is part of the Cultivate blog series. Attend our conference on February 6 at the Victoria Inn in Winnipeg to attend our feature workshop on upcycling and food waste, featuring Julie from LOOP Mission. https://lnkd.in/g39fs4UB

In an era where sustainability is more than just a buzzword, the food industry is transforming significantly. Sustainable food production is no longer a mere trend; it's a necessity. This blog delves into how sustainable practices in food manufacturing are reshaping the industry, ensuring a healthier planet and future.

In an era where sustainability is more than just a buzzword, the food industry is transforming significantly. Sustainable food production is no longer a mere trend; it's a necessity. This blog delves into how sustainable practices in food manufacturing are reshaping the industry, ensuring a healthier planet and future.

?? Join Us in the Fight Against Food Waste: Nesnězeno Expands to Liberec! ?? We're excited to announce that in June, Nesnězeno has expanded to its seventh region in the Czech Republic: Liberec! Partnering with major brands like PENNY ?eská republika, our mission is to empower consumers, cafés, restaurants, and food retailers to prevent unnecessary food waste. ?? Why This Matters: - Environmental Impact: Czechs waste 1.9 million tons of food each year. Nesnězeno is changing that narrative by allowing users to purchase food packages at 50% off or more, saving delicious food from the trash. - Widespread Adoption: Already, over 2 million users have saved more than 2.5 million food packages across the Czech Republic, Hungary, Romania, and Slovakia. - Inclusive Reach: Food-saving initiatives must extend beyond the biggest cities. By expanding to regions like Liberec, we ensure that people in smaller communities can also participate in reducing food waste and enjoying discounted, quality food. ?? Liberec Partnership Highlights: - PENNY Collaboration: With PENNY, we've already saved over 100,000 food packages in the Czech Republic, equivalent to more than 350,000 tons.?We're also proud to be making a difference with PENNY in Liberec. - Diverse Local Partners: Join the ranks of Fabrica Restaurant, Nakraji, Mass.na, Spi?írna,?and many more local favorites who are now part of this initiative. ?? Together, Let's Make a Difference: Jakub Henni, co-founder of Nesnězeno, emphasizes, "Every saved food package and every new partner—whether a restaurant, store, or café—makes a huge difference. We're expanding regionally and hope that people in Liberec will join our mission to save food." Join us in creating a more sustainable future. Be part of the solution with Nesnězeno. ??

Consumer demand for eco-friendly and ethically sourced food is rising, driven by concerns about ecological footprints, food waste, and ethical production. Younger generations, especially Gen Z, are particularly vocal about environmental issues, influencing purchasing habits. Approximately 63% of global #consumers prioritize #snacks with reduced environmental impact, as Mondelēz International's report revealed. The industry embraces #sustainable practices like regenerative farming and ethical sourcing, with transparency becoming crucial. Plant-based and alternative ingredients are gaining popularity for their environmental and #health benefits. Companies are also focusing on sustainable packaging solutions and #waste reduction through upcycling. Sustainability, ethical sourcing, waste reduction, and diversity initiatives will continue shaping the food industry.

The food industry has a significant impact on the environment. From farm to table, there's a constant push for efficiency, but this often comes at the cost of sustainability. However, consumers are increasingly seeking out businesses that prioritize eco-friendly practices. So, how can you build a successful food business that's kind to the planet? Why Sustainability Matters Sustainability is meeting our current needs without compromising the ability of future generations to meet theirs.?In the food industry, this means minimizing our environmental footprint. Here are some key reasons to prioritize sustainability: Reduces food waste:?Every year, a third of all food produced globally goes to waste [1]. This squanders resources and contributes to landfill gas emissions. Protects natural resources:?Sustainable practices like water conservation and soil health preservation are crucial for maintaining a healthy planet. Promotes ethical sourcing:?Supporting farms that use ethical practices, like humane animal treatment and avoiding harmful pesticides, benefits everyone. Boosts consumer confidence:?People are drawn to businesses that align with their values. Sustainability can be a powerful differentiator in the marketplace. Strategies for a Sustainable Food Business Reducing Waste: Embrace imperfect produce:?Partner with farmers to purchase "ugly" fruits and vegetables that would otherwise go to waste. Plan your portions:?This reduces overproduction and spoilage in restaurants and catering businesses. Compost food scraps:?Food scraps can be turned into nutrient-rich compost for gardens. Offer reusable options:?Encourage customers to bring their own containers or use reusable packaging. Sourcing Ethically: Local is best:?Shorten your supply chain by sourcing ingredients from local farms. This reduces transportation emissions and supports your community. Look for certifications:?Organic and Fair Trade certifications ensure ethical practices throughout the production process. Seasonal menus:?Highlight seasonal ingredients at their peak freshness, reducing reliance on out-of-season produce. Minimise animal products:?Consider plant-based options that have a lower environmental impact. Click here to read more: https://lnkd.in/dKAsey2H #food #foodandbeverage #sustainability #production #future #restaurant

This article writes about how AI can be used to solve a senseless, human-created issue: food waste. It showcased 2 companies using AI to crunch supermarket sales data for optimal orders of fresh produce and, to identify the type of edible food that gets thrown away at restaurants from images taken at bins and provide insights as to why. The article also highlighted that "globally, 1 billion metric tons of food went to waste in 2022, according to the UN Environment Program. Food waste accounts for 8 per cent to 10 per cent of global greenhouse gas emissions, roughly equal to emissions from aviation and shipping combined”. COMBINED! While these technologies sound cool and fancy, I feel what will really move the needle in terms of reducing food waste is consumer attitude and behaviour. Some questions to ask yourself and your loved ones when it comes to food: Can we finish all the food that we order or the festivity snacks we buy? How about choosing imperfect fresh produce that are perfectly edible? Do we know where our leftovers go to? The National Environment Agency detailed 4 strategies on how we can manage food waste and provided a handy guide on “how to love your food” - link provided below. It also mentioned that a “household waste study in 2016 found that food waste accounted for about half of the waste disposed of by each Singapore household a day. Of this, more than half of the food waste could have been prevented through actions such as not over-ordering, over-buying or over-cooking. Rice, noodles and bread are found to be the most commonly wasted food items”. While regulations on segregating food waste for treatment and reporting will be rolled out in Singapore and advancement in technologies will help in extracting as much useable energy from food waste, again, the key is really to prevent and reduce food wastage at source and that is possible only by changing consumer attitude and behaviour. https://lnkd.in/gZNuyms4 ?#foodwaste