A new report from the UK's Waste Resources Action Programme (WRAP) shows consumers are increasingly concerned about food waste as the COVID-19 crisis has led to a greater value placed on food.
As foodservice operations reopen from COVID-19 shutdowns, it is widely anticipated that service volumes will be reduced at the onset and increase slowly over months. While it may be assumed that less traffic leads to less food waste, a new Leanpath analysis shows just the opposite: on average, low volumes actually lead to higher levels of food waste relative to food purchases.
There are three new realities foodservice kitchens will face as they reopen that carry the risk of creating excessive amounts of food waste. In a Leanpath webinar entitled Reopen Strong, Leanpath CEO Andrew Shakman led a discussion with the Leanpath Culinary Council to explain these new realities and how to avoid the food waste lurking within them. Here is a summary of the discussion.
As economies slowly begin to reopen, the picture of what awaits foodservice is starting to come into focus. What we’re seeing are new challenges–but also significant opportunities–for food waste prevention.