Food waste is a significant issue in South Africa, with the CSIR estimating that 10.3 million tonnes of edible food are lost or wasted each year, accounting for approximately 34% of local food production. This issue has significant economic and environmental implications, and foodservice establishments have a critical role to play in reducing waste and promoting sustainability. With economic pressures mounting, businesses are looking for ways to optimize operations and reduce costs.
World Food Day on October 16 and International Chefs Day on October 20 provided an opportunity for foodservice establishments to re-examine their approach to food and sustainability. The World Food Day theme, "Innovate today. Nourish tomorrow," highlighted the need for innovative solutions to address food waste and ensure a sustainable food system. Unilever Food Solutions South Africa's marketing director, Yonela Motloung, emphasized that sustainability is not just a trend, but a choice that businesses can make to reduce waste and improve their bottom line.
According to Motloung, innovation and creativity can play a significant role in reducing food waste in professional kitchens. This can involve finding new uses for familiar ingredients, processes, and habits. For example, using yesterday's bread rolls to make bread-and-butter pudding or turning vegetable offcuts into stock. Unilever Food Solutions' Wise Up On Waste web-based tool is designed to help establishments identify areas where waste can be reduced and provide practical guidance on implementing changes.
Research by Champions 12.3, a global coalition working to reduce food loss and waste, found that investing in reducing kitchen food waste can yield significant returns. In a study of 114 restaurant sites in 12 countries, every dollar invested in reducing waste returned an average saving of $7, with waste falling by 26% on average within a year. This highlights the business case for prioritizing sustainability and reducing waste in foodservice establishments.
Sustainability in professional kitchens involves more than just reducing food waste. It also encompasses how kitchens source ingredients, cook, use resources, and package food. Menu design and sourcing, ordering and prep, portion control, utilities, and packaging are all areas where establishments can make a positive impact. By prioritizing seasonal, local produce and reducing food miles, businesses can support growers and reduce their environmental impact.
Simple changes can make a significant difference in reducing waste and promoting sustainability. For example, turning off idle appliances, running dishwashers only when full, and avoiding unnecessary rinsing can help reduce energy and water consumption. Reusable takeaway containers, lidded pans, and washable covers can also help reduce reliance on single-use plastics. By making consistent, better choices, establishments can build resilient practices, deliver savings, and improve their bottom line.
Ultimately, sustainability is about making conscious choices to reduce waste and improve operations. As Motloung concludes, "Sustainability doesn't mean doing everything differently. It's recognizing what could work better and choosing to change it." By prioritizing sustainability and reducing waste, South African foodservice establishments can contribute to a more future-proof food system and reap the benefits of cost savings and improved efficiency.
Key points
- Food waste costs South African businesses significant amounts of money, with 10.3 million tonnes of edible food lost or wasted each year.
- Sustainability is not just about reducing food waste, but also about how kitchens source ingredients, cook, use resources, and package food.
- Simple changes, such as reducing energy consumption and using reusable containers, can make a significant difference in promoting sustainability.
