Delivered August 26, 2019. Contributor: Alexandra Y.
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.
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.