According to research by Melbourne’s RMIT University, restaurants and cafes throw away nearly a quarter (23 per cent) of the food they buy for their business. Wasted food is wasted money to any business. It also has huge environmental and social impacts. The amount of greenhouse gas emissions created by food waste going to landfill is 5.25 million metric tonnes of CO2 every year in Australia—the same amount as that produced by the iron and steel manufacturing industries combined.
Food waste in foodservice businesses is usually created by spoilage of food, during preparation of food, and as customer plate waste. Many foodservice businesses do not know how much food they throw away each week, and thus how much money they are wasting.
RMIT University is conducting innovative research into food waste in foodservice businesses. The research sees participating businesses measuring their food waste over time with an easy-to-use app on their smartphone or device. Businesses participating in the research also do a business operations survey to identify the potential influential factors behind food waste creation.
Willing to participate? Go to watchmywaste.com.au for more information.