We have only just begun to understand the sheer scale of food waste across the global food system. More than $1trn worth of food gets wasted globally, with an estimated $100bn wasted within the hospitality sector alone.
Food waste is an age-old challenge for the kitchen. It is impossible to prepare food without wasting some, and it has always been notoriously difficult to measure in busy kitchens.
It is also only recently that we have been able to understand where food waste happens in the production process in our kitchens. Traditional tracking methods involving waste sheets or weighing buckets fail to give the necessary detail.
Key highlights from the analysis include:
- More than 70% of food waste occurs before it gets to the customer’s plate.
- Overproduction accounts for ~80% of the cost of this waste.
- Using this playbook, kitchens can expect to cut overproduction by 40% or more.
This is traditionally seen as the sole responsibility of the kitchen. Research commissioned by Winnow in partnership with The Caterer found that 72% of those interviewed felt it was the job of the head chef and his or her team to minimise food waste.
Lacking the right tools to efficiently measure waste, however, it is no wonder that around 5%-15% of all food purchased ends up in the bin (source: Winnow). With the introduction of digital tools like Winnow, chefs are now able to automate many of the administrative tasks required to measure waste. This gives teams better visibility while also freeing up time for chefs to get back in the kitchen.
This new technology allows teams to identify specific stages where wastage occurs.
Analysing data from more than 450 kitchens using Winnow, we are able to shed light on where food waste happens and on what strategies chefs should adopt to make reductions.
Working with thousands of chefs from all over the world, Winnow’s latest report also shares strategies to cut food waste at key stages such as:
- Labelling techniques to minimise spoilage.
- Developing standard recipe banks for your teams to reduce cooking errors.
- Preparing food in smaller batches over service to reduce overproduction.