Hospitality industry turns to Mustard Foods to reduce food waste

Hospitality industry turns to Mustard Foods to reduce food waste

Aug 25, 2023Nikita Singh

The hospitality industry turns to Mustard Foods to reduce food waste in their kitchens. Mustard supplies over 1000 foodservice outlets across the UK with ready-to-serve meals and sauces to manage ingredient costs and wasted food. 


Is food waste a problem in UK hospitality? 

In the UK alone, around 9.5 million tons* of food waste is produced annually, with 1.1 million tons (12%) coming from the hospitality and foodservice sector. It’s estimated that 70% of hospitality’s food waste is due to surplus stock and only 30% classified as inedible waste. This is just one reason why hotels and restaurants are turning to Mustard Foods to supply prepared meals and sauces. 


How can you reduce food waste in the kitchen?

Keep fresh deliveries to a minimum. With the majority of commercial food waste caused by overstocking and over-production, you can manage food waste by simplifying the ordering process. 

Procurement of raw ingredients should occur frequently in limited quantities based on demand. Where possible, replace fresh ingredients with frozen to prolong shelf life. For example, berry coulis can be made with frozen berries, and frozen cauliflower florets can be used for a cauliflower cheddar soup. 

Even better, consider ordering in certain key frozen meals to limit the volume of perishable deliveries. A high-quality frozen ingredient like Cottage Pie Mix simply requires potatoes, butter and cream as part of the weekly fresh delivery. 

In addition, customer-centric suppliers like Mustard Foods offer direct online ordering so you can control the volume and frequency of deliveries based on demand. 


The bottom line

If your business is throwing out food, it’s costing you money. Reducing fresh deliveries and surplus production can save money lost to food waste.

Mustard Foods offers support for menu planning and direct online ordering with tools used by many hotel and restaurant clients. Contact us to find out more and streamline your procurement process.


*Source: Food Waste in the UK by Sally Dray, published in the House of Lords Library, Parliament UK

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