e.g. take away hot (or cold)
food and drinks

e.g. fresh baked goods
(i.e. breads, cakes, etc.)

e.g. dairy products, oils,
relishes, confectionary, etc

e.g. fruit & veg, nuts,
eggs, honey, etc.

What is food waste and why should you care?

If your stall business is unknowingly throwing away food waste, you could be a FOOD STALL SAVER and find ‘hidden culprits’ in the life cycle of your operations. This could save you money and time by getting more out of your raw materials and ingredients and paying less to dispose of waste.

While no business has the intention of creating waste, the food retail sector alone produces approximately 460,000 tonnes of waste to landfill per year[1].

Using the whole of each ingredient you buy makes good business sense. Read on to find out more about opportunities to maximise your stall’s yield, spend less on waste bills and increase your business profit margin.

When thinking of “food waste”, we most often think of the inedible parts of food thrown away such vegetable peels and egg shells, termed unavoidable food waste. However a lot of wasted food is, or was at some time edible, and is therefore considered avoidable food waste.

Avoidable_Defn

Avoidable food waste is typically generated when food is:

  • Damaged or spoiled while transporting, processing and preparing ingredients
  • Unintentionally discarded when preparing ingredients
  • Unknowingly generated when being served to customers at festivals

What can you do?

In the busy life of a stallholder, these tips are designed to be included as part of your wider environmental commitments to customers and event organisers, or a starting point for embarking on a journey to becoming a waste wise stallholder. Simply click on the appropriate stall type.

e.g. take away hot (or cold)
food and drinks

e.g. fresh baked goods
(i.e. breads, cakes, etc.)

e.g. dairy products, oils,
relishes, confectionary, etc

e.g. fruit & veg, nuts,
eggs, honey, etc.

Benefits of Taking Action

Reducing food waste can help you:

  • Save money by reducing your:
    • ingredients costs, by purchasing mindfully
    • waste bills, by throwing out less food and therefore less weight
    • equipment needed for managing food waste such as bins and transportation
  • Save time by reducing:
    • volumes required for preparation
    • administration required for collecting and transporting waste
  • Improve your businesses reputation, by showing your customers that you care about the environment
  • Protect our environment, by doing your part to reduce the pollution caused by food sent to landfill each year by the Australian retail sector

[1] Encycle Consulting and Sustainable Resource Use (2013) “A study into commercial & industrial (C&I) waste and recycling in Australia by industry division” Report prepared for Department of Sustainability, Environment, Water, Population and Communities Accessed 11/7/16 http://www.environment.gov.au/system/files/resources/91b2180c-b805-44c5-adf7-adbf27a2847e/files/commercial-industrial-waste.pdf