Posted on Thursday, 18ᵗʰ July, 2024
According to the United Nations, the global foodservice sector currently wastes an estimated 290 million tonnes of food annually.¹ Here in New Zealand, it is estimated every café and restaurant throws out 2.8 tonnes of food on average each year, 61% of which is avoidable.² At a time when foodservice is being crunched by overheads, it pays to regularly assess your menu for opportunities to cut complexity, eliminate spoilage and drive profitability.
Reduce waste one meal at a time
Unilever Food Solutions wants to assist operators to optimise their menus so that waste becomes the exception and not the norm. Our free step-by-step guide and Excel template help you make money-saving decisions in less than two hours!
¹ United Nations Environment Programme (UNEP) Food Waste Index (report), 2024.
² Food waste in the café & restaurant sector in New Zealand (report), waste MINZ, 2018.
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