“Food Waste Hierarchy”
Food waste is a major problem and should be avoided at all costs. Here is a brief introduction to the topic.
The food waste hierarchy shows reduction and cost-saving opportunities for businesses. The best solution is to prevent food waste from occurring in the first place.
Two categories of food waste have to be considered:
- Food that can still be eaten, reused or passed on (if in accordance with legal regulations),
- and non-edible food waste for further use as a compost, energy or heat source.
Disposing of the food in a landfill is the least attractive option.
Implementing an effective food management strategy requires support and collaboration of all staff. It needs leadership and a culture that is committed to reduce food waste, continuous communication and staff empowerment. Measuring food waste generation and setting food waste reduction targets provide the basis for implementing prevention measures and managing food waste recovery and disposal processes.