Our Food Initiative

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Food and the Industry

Food is a essential stable of our lives, integrated into our actions and schedules since humans had social encounters. It is a part in our evolution and today defines our culture, traditions and everyday interactions between people. It remains much of our identity and bridges our relationship to others. 

 Today, 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.

 To combat global consequences to excessive consumerism is normal, and the food industry is no exception. Governments and policies are adjusting policies to adjust and cope with economic demand and a prevent the environmental consequences that come from taking too much from our land in the food process. 

We are taking more food than we need, and yet still throwing more food away. Which means we are producing too much and wasting a considerable amount. The thankfully, restaurants and food services have a platform to influence social behavior regarding food. Eating trends affect everyone, but the behavioral patters described and promoted within chain restaurants also contributes to much of behavior we see everyday. In the USA, the average person alone spends about 10% of their annual budget on food. Businesses are in for a treat, because people will never stop being hungry, but can they businesses keep up with the pace and race with the world ? 

The Culture of Waste

How should a business handle the predictions of what assets it need without wasting unnecessary food and money? As big of a problem food waste can be, the good news is it’s extremely easy to avoid with a few simple steps and technology. Throwing away food affects your business, and anyone in the economy would be willing to know a few easy secrets to save what can be lot of money over time, just by monitoring their food waste. 

Food waste itself, varies. In a first world country, there is abundance and with more privilege, choice and richness that humans have had in history. In contrast however, it is also the most wasteful moment of our time. Developed countries often experience more issues with food waste than developing countries. In a finite world and infinite demand its important to measure the process of decreasing resources that become scarce. So far the earth has been able to produce enough food for everyone. So how is it that we waste so much food?

This is the concept that has created the rise of sustainability, a term that  is the termed that was coined out of this topic and has taken our businesses by storm. Customers now want to know more about what the food they eat is coming from. Brands are expected to be held accountable, and renounced when they dont act responsibly within ethics. Starbucks knows this, and so does McDonalds, as they have also announced a ban on plastic straws to show support for more responsible, company goals and images. And the already massive companies have a supporting crowd that follows and supports the trend. 

 

 

The Global issue

Today around 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 bbe a cut of around $680 billion in industrialized countries. (FAO).

So what happens with this 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, in growing, processing, packaging, transporting and marketing for these food items is also lost. Additionally Forest , rainforest and natural habitats are also taken down the process to create more farmland. So how, at the expense of all these medias, our palate demand goes on.

Numbers

“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)

In the USA alone

“Getting food to our tables eats up 10% of the total U.S. energy budget, uses 50% of U.S. land, and swallows 80% of freshwater consumed in the United States.” –  NRDC

 

Fixing the Financial Flux

To solve this issue at Food waste tech we have created technology that is friendly for the use of businesses, restaurants and consumers. or buyers of foods in bulk. Our different products offer platforms that vary for the position of our client and their needs.

Our Food Waste Tracker can be used in any professional kitchen, or in supermarkets to measure which food will be disposed of 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.

Why estimate assets when they can be calculated? the result can help restaurants reduce their waste considerably. This is in all reducing expenses, and wasting food that can be used. For restaurants hoping to take a more environmental approach they may also measure the amount of CO2 emissions created with the product. The technology can be customized for these different settings. The amount of food at self service restaurants, and while charging the customer can be measured by our Plate Waste Tracker, also raising awareness with the client how to be aware of the money/ worth of food they throw away in their scraps.

What is to be of the rest of the food that goes to waste? The REAL Waste, and not byproducts of food and companies.  All products offer a huge return on investment to save cash on the food they are … but as restaurants go, and in a lifecycle of food- there is something left over usually at the end. Though many restaurants express strong support for recycling and reusing materials, they are often discarded to have the most fresh food available, and now strange smells in the kitchen area. 

For Your Organic Waste

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 – converting it on-site into an ecological fertilizer which can be used or sold with a profit. Using the Food Waste Master to handle your organic waste at the source of its generation is a sustainable investment in your organization and for the environment.

Food Waste Master can process up to 36 metric tons of organic waste per year, which e.g. corresponds to food scraps and preparation waste from approximately 130.000 meals Food Waste Master converting it on-site into an ecological fertilizer which can be used or sold with a profit.

Instilled in this machine is a deodorizer which reduces any unwanted fumes or smells of organic waste in the process. This allows restaurants to reduce their total waste by 90%. 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.  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. It also automatically lowers the water content of this material to less than 10 %, which minimizes the risk of mould fungus appearances when the compost material is stored.

In a situation where these platforms are used.. how much would restaurants be truly throwing away? what amount of carbon emissions will be eliminated, and how much money will we save in the process? 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. It also automatically lowers the water content of this material to less than 10 %, which minimizes the risk of mould fungus appearances when the compost material is stored.

”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 is an integrated part of our everyday lives. It helps us make decisions in our business and measure marketing techniques, risk, and what our future focuses should be. It is only natural that we may use it to help reach out sustainable goals. By It has changed our ways of reviewing, hearing feedback communicating and better budgeting.

Our current environmental situation has made it clear that we cannot afford to be unsustainable in our everyday lives, or waste unnecessary trash that does not need to be thrown away. Those who work with products managed by food waste tech, cut their costs and trash.  

By technology we can work to make more meaningful policies, that drive businesses to their best performance while maintaining the perfect customer relationship.

We embrace the future of food.

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