How much Food is Wasted?

• In Europe, 180 kg of food is wasted per person per year, worth €300. • 30% of food in the whole food chain is wasted, of which 42% by consumers.• 1 billion people in the world suffer from malnutrition.• Food demand will increase with 70% by 2050.

Why stop Food Waste?

Wasting food is economically bad, environmentally wrong and morally, ethically inacceptable!

Proper waste management can save you serious money. It is estimated that every tonne of food waste produced costs between €2,000 and €5,000 per year.*

How to reduce food waste in 4 steps

STEP 1 Knowing the problem.The core question of this step is: what is the baseline? From where does this research take off?

STEP 2 Why is it a problem?Food waste is an inefficiency on a business process. An inefficiency of 10% in the process means a loss of 10% in value. Looking at the processes will reveal inefficiencies, errors or mistakes.

STEP 3 Menu engineering.Many catering companies listen to the client when structuring a menu. Therefore creating a lot of different menus with a lot of variables. Menu engineering from inside out will result in more grip and savings.

STEP 4 Waste is food.Finding the baseline of food waste also enhances the research towards the composition of food waste. Thereby determine which kind of food waste can be reduced.

*Source: Koninklijke Van den Boer Groep

Hidden costs of Food Waste are:

• Lost labour involved in preparing items• Wasted energy for the delivery, preservation and preparation• Lost revenues due to lost labour, energy and food cost• Losses due to potential liabilities and other risks

Food waste reduction of around 20% is a potentially achievable target for most party caterers*

FoodWASTE