2015 LFHW – How to avoid food waste due to spoilage

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Better management of stock can save businesses money while reducing the amount that is sent to landfill.

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Spoilage can account for 21% of all waste in the hospitality sector. There are a range of initiatives businesses can undertake to ensure their produce and stock is better managed such as; using local produce & suppliers, and improving storage management.

 

Date: 2015