Our Food Waste (and Product) Initiative
Food and the Industry
People say no matter how bad the economy becomes, people will aways need to eat. For businesses, this has created one of the biggest the best part about selling food is that food products will never go out of demand. Because of this, much of our identity and bridges our relationship to others. It serves as an essential stable of our lives, and how we plan our time.
Thankfully, we have wonderful traditions and cultures celebrated around the world for Defining culture, traditions, food remains a sacred part of life. bToday, the restaurant industry has developed now at a worldwide worth of $799 Billion. Businesses understand the consumer commitment to food, its trends, demands how it will affect business flow. The constant demand to feed the hungry populations and supply new diets, styles and trends in the market is noted in a swiftly changing society.
Food Diet Trends
You may have heard about the south beach body diet, or the rise of the vegan diet. Perhaps if you were ever had worked with a personal trainer (or talked to someone who has) they may tell you about the diet changes they did to improve their health. So we ask what are some of the most popular diets that have taken the world by storm? This video explores four of the worlds recent popular diets such as Keto, Paleo, Vegan, and fast food.
How Diets Affect Food Products
What do these diets do to the industry? They mean business for big brands.
Excessive consumerism leads to waste; and food waste is no exception. Fortunately, many institutions, government bodies and businesses are realizing the severity of the problem. The European Union is making drastic changes to shift over-excess waste of food (See how in our other article here). Documents such as the Circular Economy Package, the Paris Agreement, and sustainable development goals have created the beginning process to policies to cut the food waste in supply chains.
What is the Problem ?
We are buying more food than what we need, and as a result we throw more food away. Although we are producing more food than ever before, we still wasting a considerable amount of the food made for human consumption. This means a businesses are also dealing with an economic loss for the food they buy, handle and sell. Thankfully, restaurants and food services have grown platforms that can influence social behavior for food eating. Large food and diet trends affect everyone, and are often redistributed in businesses for marketing techniques. It’s common for brands to identify themselves with popular trends for food and often identifying with consumers on popular topics regarding food and Ethics. Vegan and vegetarian diets have taken off since 2010.
Veganism and Vegetarian food Trends
Veganism is arguably one of the strongest diet trends of the decade. A common food app in the UK, Just Eat delivers food for locals all around. Last year, they recently stated a 987% increased demand for food products that were meat free. In result, popular brands have shifted and adjusted menu options to cater to new demands. One example is the meat free veggie burger from Burger King. Consumer behavioral trends affect everyone, and these restaurants know that it is smart to provide the options to meet the demand.
While big brands provide options to these trends, the trends themselves grow more as well, and often are a part of the cultural identity that grows and shifts as a nation. In short, sustainability has been a hot term over the past years. Food brands have made sustainability with food a part of their brand identity have grow exponentially.
Brands and Ethics
Oatly is a brand that has soared in the market for the past decade. Although popular in Europe, the world only began to recognize Oatly in 2016. The key to their growth was using a product to replace dairy milk with a sustainable plant source, oats. Other plant based drinks such as soy have received lots of criticism due to large planting areas and deforestation to grow soy. Additionally, Oatly provides alternative dairy products such as yogurt. (with oatgurt).
The Culture of Waste
How can a business prep for its customers without buying in excess. To avoid overbuying, we must measure demand, and food to avoid wasting food, (and money). More restaurants are using technology to predict trends for demand on products and recipes. Throwing away food is bad business, and affects your costs and profit. Measuring customer demand helps monitor and predict how to lower the amount of food spoilage in a restaurant. Learn more here to monitor and measure food waste, and see how you can save money.
Did You Know ?
The amount of food we waste is much larger in developed countries compared to developing countries. What does that mean?
It means people are demanding more than they can eat.
Primarily, most of the food being discarded in the developed world comes directly from households. The second would be restaurants. So if people are wasting food at home, it means we have a behavioral consumer issue that should urgently be addressed.
“Per capita waste by consumers is between 95-115 kg a year in Europe and North America, while consumers in sub-Saharan Africa, south and south-eastern Asia, each throw away only 6-11 kg a year.”(FAO)
Do we have enough food for the world?
Should we be worried about supplying food for our future? The answer is No. Even with a global population expected to grow exponentially by 2050, officials say that we are producing 1.5X the amount of food needed to eat.
In Paradox, this solves little, since we are still wasting a third of the food bought for consumption. To add on to this, currently world hunger is on the rise for the first time in years. Some reasons contributing to this are due to severe storms. Extreme weather such as Droughts and Cyclones are occurring more and more leaving people without access to food to be harvested. Along with this there are floods, or soil erosion that comes from these storms.
Initiative for Food
Where we are right now regarding food waste:
- One third of all food prepared for humans is wasted every year.
- That one third is around 13 billion tonnes (FAO).
- These food losses can be a cut of around $680 billion in industrialized countries. (FAO).
What happens to food waste? what is the best way to save money?
These emissions and waste is not only the economic opportunity lost, but it is also a waste of all natural resources in the process. I am referring to the whole food supply chain, which means growing, processing, packaging, transporting and marketing. The world needs a dramatic new systemized way to learn how to measure food waste, so these efforts are less wasted.
More trends in Food Sustainability
We’ve clearly addressed the need to restructure dynamics in society. Aside from food waste, this is also relevant in energy, plastic and consumer products and transportation. The solution to these coined the term sustainability, in support of a changing society and economy. Many business leaders predict that in the next 30 years sustainability will be an inevitable part of business success.
Big Name Food Brands
Because sustainability is also a consumer trend, brands are expected to be held accountable, will change in time if they don’t adjust to current trends in sustainability, they risk their reputation. Big name brands such as Starbucks and McDonalds are aware of their reputation.
To stay at the top of their market, both mega corporations announced a ban on plastic straws to show support for the environment, while bettering their company reputation and public images. This response was triggered by massive environmental protests concerning straws and other single use plastics. Slowly, companies are complying to the demands.
Food Waste Products For the Future
At Food Waste Tech, we are aware of the growing trends and demands that people have towards their food and sustainability. We know you guys WANT to keep the planet healthy. So we are here to help! We have developed different products and technology that is friendly for the use of different businesses and restaurants to help solve their food waste at work.
Our products work in all different parts of the food chain supply cycle.
- Restaurants and production waste
- Consumer tracking for waste
- Extra supply waste
Food Waste Tracker
Our Food Waste Tracker can be used in any professional kitchen, or in supermarkets to measure which food will be disposed and the value of the food item. This tool allows the kitchen to make the calculations proper to cut the mount of food being used without losing and profit or income.
We help restaurants to reduce expenses. The food waste tracker helps you to limit wasting food that can be used. Customize our the FWT measure your CO2 emissions created with the food waste per moment. Optimize your food supply and measure your carbon footprint for your business.
Plate Waste Tracker
Our other trackers are based for the consumer waste. The Plate Waste Tracker works to measure the amount of food at self service restaurants. While weighing the customers food, and displaying the carbon amount of the food. When customers throw the remaining scraps away, the Plate Waste Tracker, measures the worth and carbon emissions of the food scraps to be thrown away. They can also raise awareness with the client how to be aware of the money/ worth of food they throw away in their scraps.
On Site Food Waste Management
The Food Waste Master is an ON SITE unique composting machine for an on-site treatment of your food waste. It provides you with a new way to take care of your organic waste. The FWM convert waste into an ecological fertilizer which can be used or sold with a profit. You can try using the Food Waste Master for a sustainable investment for organic waste. Read more about the Food waste master.
The Food Waste Master can process up to 36 metric tons of organic waste per year. That corresponds to food scraps and preparation waste from approximately 130.000 meals. The after product is an ecological fertilizer which can be used or sold with a profit.
The Food Waste Master is self managed and doesn’t require assistance in its process to make compost of organic waste, nor a thorough cleaning process. Installed inside is deodorizer which reduces any unwanted fumes or smells of organic waste in the process. This allows restaurants to reduce their total waste by 90%. A unique heating/drying process of the material at the top of the vessel enables an output of a topsoil additive (compost), completely free of pathogens. The heating and cooling process lowers the water content of this material to less than 10%. Due to the dry result, the risks of fungus or mold is extremely rare for compost of the machines.
“Consumer demand patterns are evolving fast, and food spend is increasingly diverted to an expanding number of innovative niches such as fast-casual restaurants and specialty markets,” explains Bob Goldin.
The Future of Food
Technology has presented endless opportunities for the future. We believe in seizing the opportunity to make decisions in our business. By measuring marketing techniques and risk, we can determine what our future should be.
We envision a world where a sustainable policies are backed up by business tactics such as ours. Find a way to measure your carbon footprint, and reduce your food waste today. We embrace the future of food.