Unlock a Sustainable Approach to Protecting your Profits

In the ever-evolving landscape of foodservice and hospitality, it has never been more important to protect your margins and safeguard profits. With wasted food costing the UK hospitality sector ￡3.2 billion a year*, the issue transcends more than just financial loss; rather it speaks to a broader need for more sustainably conscious practices in the kitchen. Which is why #FoodWasteActionWeek is the perfect opportunity to make a change.

Addressing food waste is more than just a moral obligation, it is a strategic business imperative. Every culinary decision holds the potential to foster a more sustainable future for the industry and accelerate growth for your business - from ingredient selection to portion management. By choosing ingredients that can work in multiple different ways across various dishes, and ensuring portions are balanced, you can reduce waste both in the kitchen and the dining room.

Here at Unilever Food Solutions, we want to help provide you with the tools and knowledge to create exceptional dishes while also making a positive impact on our planet. Through collaborative initiatives with industry-leading organisations, such as WRAP , and free educational resources provided by UFS Academy, you can get the support and inspiration you need to make a change.

Let's take action together to ensure your brigade is empowered to integrate sustainable practices seamlessly, with our top tips on how to start reducing food waste.

The Whole Approach

Change how you view a product. This approach challenges tradition, urging chefs to rethink how they utilise ingredients, whether it's turning offcuts into purees, scraps into garnishes, there's no limit to your imagination!

Production Methods

Review your production methods. In the process of creating your end product, you may have by-products that can sit on your menu as added extras - such as potato peel crisps! This not only streamlines your kitchen operations but also increases your profitability.

Left-Over Fruit

Preservation is a great way to make the most of your produce and prevent wastage, from pickling to lacto fermentation. There are many ways to make your fresh produce last longer and work harder for your menus.

Drying

A classic preservation method, dehydration is a great way to reduce waste in your kitchen through the creation of stock syrups, powders, and garnishes. Look around your kitchen and you're bound to find some leftovers or off-cuts that can be transformed.

Profitable Wastage

Double your profitability by driving more outputs from your wastage. Common waste such as coffee grounds can be transformed into a simple syrup for desserts, a rub for meats, and even a cake batter!

For more waste management tips, tools, and videos to help your kitchen, visit Unilever Food Solutions.

*WRAP