How sustainability drives profit in the hospitality industry

Sustainability has become a common buzzword in recent years, most usually focussed on environmental protection and how we can more intelligently use resources and minimise waste. For businesses in the commercial food industry, however, improving the sustainability of everyday operations can also deliver significant benefits in terms of profitability. Clearly, any food wastage has a negative financial impact on food businesses in addition to the environmental impact.

Recent research found that food waste across the Australian supply and consumption chain totalled 7.3 million tonnes. Food waste which is sent to landfill produces methane and is therefore a considerable factor in tackling greenhouse gas emissions. The importance of food waste as a national issue is reflected by the initiatives undertaken by the government at the highest levels. The Fight Food Waste Cooperative Research Centre (CRC), for instance, has received government funding and will play a key role in achieving the target of a 50% reduction food waste by 2030. A large part of this work is focussed on improving sustainability from an environmental protection perspective, but it is also important for food businesses to note that the CRC have stated that their aims for reducing food waste also include improving the productivity and competitiveness of the food industry in Australia.

While the scale of food waste on a national level might seem confronting, there are a number of simple, practical and inexpensive steps which food business can take now to reduce their negative impact on the environment and improve the use of their resources to enhance profitability. Products such as food safety labels contribute to improved efficiency for any commercial kitchen environment. The emphasis of discussion around food safety labels is often focussed on avoiding health issues such as foodborne illness. Well-designed food safety labels, however, also play a vital role in creating working operations which maximise the best possible use of resources, reduce avoidable waste and therefore increase profitability. An appropriate system of food labelling presents kitchen staff with all the key information they need to increase productivity and reduce food waste as part of daily operations in a high paced commercial kitchen environment. Specifically, food labels allow all staff to see at a glance what products they are dealing with, when they were received or prepared and when they need to be used by.

These simple but vital measures also feed into a range of wider strategies and systems which reduce costly food wastage. Central to efficient kitchen operations is the First In First Out (FIFO) Rule. Accurate labelling is indispensable for any food business that wants to achieve the most efficient system of rotation, ensure all stock is stored and used in the correct order and does not have to be disposed of because it has become unfit for consumption through a lack of appropriate labelling. Beyond day to day stock usage, appropriate labelling also contributes to a greater awareness of your ongoing stock requirements over a longer time period. This allows you to more accurately anticipate your needs and avoid the expense and the food waste issues caused by over-ordering.

Contact Fildes Food Safety for all of your food safety needs as well as tips on how to prevent food waste and make your commercial kitchen more sustainable.