reprocess. The FWRP provides the tools
an operator needs to make a cohesive
food waste strategy work.”
Can you do more to prevent
food waste in the first place?
Any effective food waste management
strategy has to be developed from EU
directives and with UK legislation
in mind, but the first core pillar is
waste prevention. There will always
be a certain level of surplus product
within a kitchen environment, but
the more that can be prevented from
the outset, the better. Martin Venus,
head of sales at IMC, says it can be
achieved through simple moves such
as having smaller portion options on
the menu for children and light-eaters,
for example, or by developing a menu
based on a number of core ingredients
that can be used in dishes across the
board. “Food recycling is another way
of reducing food waste. Reusing food,
such as a surplus of vegetables to make
DON’T FOLLOW THE CROWD AND BUY THIS
OR THAT FOOD ‘WASTERATOR’ AS A SHORT-TERM MEASURE. FOOD WASTE MANAGEMENT IS
ABOUT CREATING VALUE AND EFFICIENCY OVER
THE LONG TERM”
a soup, can have a positive impact, as
can takeaway options for customers
who can’t finish their meal, but want to
consume their leftovers at home later.”Recovering the value of food
Martin Venus at IMC says that
where waste cannot be prevented,
operators should look at recoveringthe value of food as part of their waste
management strategy. “The calorific
content of food waste is a valuable
energy source. Equipment that can
deliver anaerobic digestion and
in-vessel composting can turn waste
into fuel.” Such measures can help
operators reduce and remove the need
for disposal, which he says is costly
financially and environmentally.Weighing up the total
cost of a solution
Meiko’s Paul Anderson says that
operators need to take time to evaluate
the true cost of running a piece of654Over 10 million tonnes of
food waste are produced
each year in the UK.34 | Foodservice Equipment Journal | August 2019 http://www.foodserviceequipmentjournal.com
FOOD WASTE