How food companies can reduce food waste

Today, March 30, marks the International Day of Zero Waste - and this year's theme is food waste. Food waste is a major problem for food businesses, both financially and from a sustainability perspective. Through accurate measurement, calibration and efficient procedures, together we can reduce waste, optimize inventory and production, and ensure food safety.

Fine, valuable raw materials and finished, tasty food deserve the best possible care - from storage to serving. Improper temperature management, lack of humidity control and incomplete documentation are some of the most common causes of food waste in the food industry.

With calibration and accurate measurement, food businesses can ensure that cold rooms, warehouses and production environments are always at the right temperature. Not only does this help reduce waste, it also improves food safety and the quality of the final product.

How to get started:

• Identify critical control points in warehouses, cold stores and production
• Use calibrated instruments to measure temperature, humidity and other key parameters
• Document and follow up measurement results to optimize procedures and reduce waste

Why is this important?

• Reduced costs and waste throughout the food chain
• Increased food safety and quality for customers and consumers
• More efficient stock management and production