Food Spoilage Prevention

Goals

The goal is to find best practices for managing inventory and preventing food spoilage, for product stored in a commercial walk-in refrigerator, specifically within the sectors of supermarkets, hotels/restaurants/catering, and convenience stores.

Early Findings

  • Consumer-facing businesses account for 40% of food waste.
  • Restaurants are losing over $620 million in food waste per year.
  • According to one survey, only 30% of restaurant owners are actually implementing tracking and prevention systems for food waste. Only 33% of that group are using tech solutions to manage their food waste problems.
  • Keeping food items in air-tight containers is one way to improve their shelf life in restaurants.
  • Labeling each product with the date and using the First-In-First-Out (FIFO) method of using the ingredients can cut down on food spoilage in restaurants.
  • According to REFED, one of the top things a restaurant should do to reduce food waste and spoilage is implement some kind of waste tracking and analytics system, as well as an inventory management system.
  • Bush Refrigeration suggests the following tips to reduce food waste in a commercial walk-in cooler: don't over stuff the cooler to allow proper air circulation, organize the cooler so the most temperature-sensitive foods sit in the coldest areas, and follow the FIFO method of using food.
  • Another suggestion is to have a separate walk-in, if affordable, for produce. An alternative to this would be purchasing air purifiers for coolers that eliminate air-borne bacteria, which produce are sensitive to.
  • We found some proprietary research from one of our data partners which may be helpful:
Food Waste Management Market Drivers (MarketsandMarkets, $345)
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Proposed next steps:

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