Food waste is a critical issue with environmental, economic and social implications. For the food industry, minimising waste is not only a responsibility but a business necessity.

Reducing food waste saves valuable resources—energy, labour, and packaging— while giving you and your patrons peace of mind that you are doing your bit, which has a huge impact.

How do you reduce food waste? These are only two methods but there are many more out there.

Use modern technology and data

Implementing data collection and analysis software is an effective strategy for improving food safety management in restaurants. Software technology can ensure effective, accurate and consistent measurements, faster responses and the right food safety reporting.

For example, automated temperature monitoring can prevent temperature limit violations, such as when the doors of refrigerators and freezers or cold rooms are left open. With the help of an alarm, a handy feature of the Testo Saveris 2 data logger, it is possible to react before the freshness, quality and safety of the food suffers.

Similarly, the potential of a fried food product can be realised by optimising the useful life of frying oil in which it is prepared, determining and documenting the TPM value.

Testo can also provide a suitable measuring instrument for this purpose with the popular Testo 270 frying oil tester.

Optimise purchasing and storage of products!

Purchasing and storage practices also plays a crucial role in reducing food waste. Internal data analysis can reveal insights into inventory trends, helping businesses purchase more accurately and avoid overstocking. Working with suppliers who focus on sustainability and reduced packaging further reduces waste.

Read more about how measurement technology from Testo helps you to ensure the quality and freshness of food throughout the entire value chain leading to a sustainable reduction in food waste.