Fabristeel Helps Customers Combat Food Waste
When it comes to food waste, one of the biggest questions that are normally asked of ourselves is “What will happen if we are no longer able to burn or bury excess waste?”
Food waste as a metric is generally less focused on as compared to other forms of people generated waste, in reality, it is an issue that is dramatically larger than one would think. On a global scale, food waste makes up for up to
one third of the global food production, if you were to compare this scale to the size of a country it would equate to roughly the 3
rd largest Carbon Dioxide (Co2) emitter in terms of volume alone.
In the ideal situation, both the active and passive managing of food waste management is done on the operational level. This occurs when a kitchen or restaurant operation manages to not only actively manage the products such as ingredients and food outputs, but also the passive managing such as utilities and optimization in the process.
Operators cannot measure food waste as a profit driver. Thus, this can be achieved in 3 steps to get this done
- Commitment and awareness to Food Waste - Educating and leveraging a commitment towards reducing food waste in any operation – The Pledge - Lightblue Consultancy
- Reducing Food Waste in Holding. – Monitoring system in Cold and Hot Holding.
- Reducing Food waste in Operation – Monitoring systems as well as menu tweaks to reduce Table & preparation waste.
Thereafter, there are varied disposal systems for food waste dependent to operator's unique needs such as
- Bio Digester - Composting
- Waste to Water - Sewage
- Anaerobic digester – food waste to energy
In support of the reduction of excess food waste, the Singapore government has provided several grants such as the Productivity Solutions Grant (PSG) and the 3R (reduce, reuse, recycle) fund to better entice operations and establishments to emphasize more focus on food waste management.
At Fabristeel, we strive to assist establishments to better manage their food waste on top of the readily available grants and benefits given by the Singapore government. By utilizing our position as a key equipment distributor and food solutions provider, we will be able to cross-reference customer needs and network between customers and our partners with both in-house connectivity systems as well as 3
rd party partner system to serve operators’ needs.
“You cannot wake up one morning to decide to run a marathon, Food waste management is the same. It’s a sustained effort that must resonate within an entire operation. Fabristeel is committed to help our customer navigate the route to sustainability.” said Jeffrey Soh, MD Fabristeel.
