Every year, billions of pounds of food are wasted across the globe – a staggering amount that has significant environmental, economic, and social impacts. That’s why “Stop Food Waste Day” is so important. It’s a day dedicated to raising awareness about the issue and encouraging individuals, businesses, and governments to take action.
The problem of food waste is a complex one involving a wide range of factors. On the production side, crops may be left in the fields due to market conditions or cosmetic standards, while on the consumption side, food is often thrown away because it is not used in time.
So, what can we do to change this? On Stop Food Waste Day, we are encouraged to take simple actions that can have a big impact. This can be as easy as planning meals ahead of time, storing food properly, understanding expiration dates, and buying only what we need.
Businesses, too, can play a role, especially those at the centre of the food production industry, by improving their supply chain management, donating excess food, and educating consumers.
Our Member Fooditude is a shining example of a business tackling these issues. Fooditude is a flexible catering service offering a range of services, including office cafes, lunches, pop-ups and corporate catering in London.
With sustainability embedded into their operations, from addressing overproduction issues to pioneering the creative sourcing of surplus and misshaped fruits and vegetables, Fooditude has seamlessly blended innovation with an ambition to combat food waste and reduce its carbon footprint.
Most recently, Fooditude efforts were honoured at the Maire Claire Sustainability Awards for food and drink, where they won the award category for ‘carbon footprint’.
About Fooditude
Fooditude, pioneers of the catering industry, started their sustainability journey seven years ago when they became a member of the Sustainable Restaurant Association. It gave them a framework for developing their sustainability policy. In 2019, Fooditude accelerated its sustainability journey with Planet Mark committed to reducing their carbon footprint annually through our business certification.
Now on their fourth year of certification the caterers have achieved a 63.2% carbon reduction per employee in year 2022-2023.
How Fooditude is addressing food waste and overconsumption
Alongside year-on-year carbon reductions with Planet Mark’s business certification, Fooditude has implemented several initiatives to monitor and reduce food waste in their kitchens and client sites.
A Data-Driven Approach to Minimising Food Waste
Fooditude addressed its issue with overproduction systematically by measuring and analysing data around its food waste to help standardise portion sizes.
Additionally, to identify areas for improvement, they have begun collecting detailed waste data from each client site. This data is analysed through their new Power Business Intelligence system, providing insights into food waste hotspots for waste reduction and optimisation.
Creative Menu Adaptations: Maximising Ingredient Use
Fooditude sources surplus and misshaped fruit and vegetables for their daily catering menus, adapting menus to use the entirety of the ingredients to produce delicious meals. For example, using parts of vegetables that are otherwise discarded in other recipes – like broccoli stems in stews and using Angry Monk, imperfect fruit & veg provider to help us source rescued fruit and veg to put in our menus. As a last resort, any remaining food waste from food preparation is sent to The Ferm.
Community Collaboration: Fooditude’s Partnership with Olio
When exploring how they can tackle food surplus, Fooditude formed a partnership with Olio, a sharing app connecting neighbours and local businesses to share surplus food. OLIO volunteers pick up the food from Fooditude client sites, post it to the OLIO app and coordinate distribution to those who want the food.
Waste Segregation and Recycling: Enhanced Kitchen Practices
Recognising the significant environmental impact of the food industry, Fooditude are committed to maximising their recycling efforts.
Within Fooditude’s kitchens, they have implemented a new waste segregation system to ensure proper separation of food waste, recyclables, and general waste. This system promotes responsible disposal and facilitates effective recycling.
Catering for Change
Furthermore, Fooditude adheres strictly to a zero-to-landfill policy, reinforcing its dedication to sustainable waste management. 0% of food waste goes to landfill. Instead, Fooditude manages waste sustainably to create a circular, not linear, lifecycle for materials.
Fooditude is dedicated to continuously reducing food waste. Their strategy includes auditing waste, monitoring client sites, streamlining recording processes, training staff, and identifying “food waste champions.” This commitment aligns with the Sustainable Development Goals (SDGs):
- SDG11: Sustainable Cities and Communities
- SDG 12: Responsible Consumption and Production
They are also forming partnerships, establishing a waste hierarchy, and setting measurable targets.
Committed to significant reduction in food waste, the caterers have targeted for a 50% decrease by the end of 2025 compared to our 2019 food waste, and set ambition near-term goals for the next six months:
– Reduce general waste by 22% compared to current levels.
– Increase recycling rates by 8%, diverting more materials from landfills.
Fooditude is leading the catering industry, setting an example on Stop Food Waste day and every day on how others can address today’s global food challenges. By adopting similar practices and sustainable partnerships, the catering sector can combat food waste with creativity and determination and build a more sustainable future.
