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FOOD IN BUSINESS

There are about 750,000 tonnes of organic waste generated each year by businesses in Ireland. Of this, over 300,000 comes from commercial businesses (e.g. food retail, hotels, food wholesale, hospitals, restaurants, etc.) and over 400,000 tonnes is generated by the industrial food producing sector.

This is obviously a lot of waste but when thinking about the cost of this food waste, most businesses think just about the disposal costs. Disposal costs actually represent only a small fraction of the “true” cost of food waste. It has been estimated that each tonne of food waste can cost between €2,000 – €5,000 – sometimes less, often times more.

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This cost of food waste varies but includes the cost to buy, cost to cook (or process), cost to manage (serve, cool, package) and then the cost of disposal. While often seen as the inevitable consequence of modern business and the services that are provided, the current level of food waste is bad for businesses, bad for the environment and on a larger scale, bad for humanity.

The solution to this waste of money for your business is to prevent food waste. To do this you must first identify where and why the food waste is being generated, and use this information to come up with specific solutions to prevent this waste. This section of the website can help you do this.

While mainly aimed at commercial businesses that generate food waste, (e.g. restaurants, shops, canteens, hotels, hospitals, etc.) the same general principal can be applied to any food waste producing business.

If you would like more information or to discuss work in your business contact Stop Food Waste or the Local Authority Prevention Network (LAPN)