Unilever challenges chefs to cut food waste with new app
With the launch of a Wise Up Against Waste app, chefs can work out a week-by-week comparison to track progress in cutting waste and cost savings.
The app shows the cost-saving potential based on the chef meeting the 5% reduction goal.
According to the Waste & Resources Action Programme (WRAP), about a third of consumers admit to wasting food when eating out of home.
Mark Linehan, MD of the Sustainable Restaurant Association, believes there is a misconception over what consumers care about after a survey revealed food waste has risen from 12th most important food issue in 2009 to joint first in 2013.
Dr Richard Swannell, director of design and waste prevention at WRAP, advised chefs to help customers make choices to cut waste.
A WRAP survey found younger people and females are most likely to leave food on their plates out of home, with chips, vegetables, salad and other ‘plate fillers’ most frequently left.
He recommended helping people order the appropriate dish with flexible menus in terms of portion size and choice, and making ‘doggy bags’ readily available.
Tracey Rogers, MD of Unilever Food Solutions, says: "Up to 50% of the world’s food is being thrown away. Not only is this having a severe environmental impact, but with each tonne of food waste costing a business £1,800, it’s making a serious financial impression too.
"Small actions multiplied by millions of chefs can make a huge difference to the environment."