How To Avoid Food Waste and Other Sustainable Development Tips from the Foodservice Industry

Little doubt remains that we are fast approaching the environmental point of no return. This scenario affects people, communities and industries from across the board on a global scale. Fortunately, there are also initiatives driving meaningful change to ensure a sustainable future for all the planet's inhabitants.

The UN Sustainable Development Goals (SDGs) form part of these actions. Launched in 2015, the SDGs interrelate and incorporate global challenges that we face on a daily basis, such as poverty, inequality, climate change and environmental degradation. It goes without saying that this encompasses all types of industries, small and large alike, where foodservice plays a fundamental role in ensuring compliance in practice, spearheaded by the food factor.

As a strategic pillar of the country's economy facing significant challenges in the wake of the pandemic, foodservice is a fundamental part of integrating the Sustainable Development Goals. This is how we can safeguard the future of all stakeholders, such as the producers, suppliers and end consumers; it undoubtedly requires a shared commitment for the benefit of communities.

In light of the above, let's examine three key recommendations for food businesses, focused on driving sustainable development in Mexico, as the doomsday clock ticks on:

1. Food Waste

According to data from the study “La Responsabilidad Social en México desde un enfoque sectorial” (Social responsibility in Mexico with a sectoral focus), before the pandemic food waste was already the main challenge for the food and beverage sector, with 45% of businesses highlighting the phenomenon. Likewise, the Food Waste Index Report 2021 reveals that 53 kilos of food are wasted per Mexican annually, which is more than Belize, Colombia and Brazil in the region.

Although the majority of this food waste originates in homes, foodservice is responsible for a significant 26%, which carries an economic, social and environmental impact given the non-negligible amount of greenhouse gases this emits. Some small but important steps that food businesses can take are:

• Planning to purchase supplies in the correct quantities.

• Promoting food donations to refuges, NGOs and soup kitchens.

• Keeping the refrigerator at an appropriate temperature (around 5°C), and optimizing all kitchen utensils to avoid wasting energy.

• Promoting recycling, proper organization and reuse of solid waste. 

2. What's going on with bioplastics?

Further thorns in the side of foodservice are plastics, packaging and disposable containers. Although since 2020 legislation has been in place in Mexico City prohibiting the marketing, distribution and delivery of petroleum-based single-use plastics—bags, drinking straws, cutlery—the truth is that use of these materials intensified with the increased food deliveries during COVID-19. That is to say, change will not come overnight and there is still a long road ahead.

An innovative alternative that is revolutionizing the bioplastics industry is 100% biodegradable/compostable products manufactured with… avocado pits! With a helping hand from Simplot, the Mexican company Biofase created a new and unique polymer, using a compound isolated from avocado seeds recovered in avocado production and Simplot® Harvest Fresh Avocado Pulp, from its two plants in the country. This translates into a benefit for consumers, bioplastics manufacturers and the Mexican avocado industry, with the latter generating some 300,000 metric tons of pits each year.

3. Frozen Food — A Definitive Saver

Freezing food has always been a valuable strategy for "preserving the harvests." Even today, freezing reduces deterioration and conserves the nutrients in food without the need to add artificial ingredients. This type of food is therefore one of the most sustainable ways in which food businesses can make savings. As well as being nutritious, it avoids food waste and optimizes inventories with fewer costs.

In fact, according to the report “Fresh vs. Frozen. The future of fresh in a changing competitive landscape,” from Deloitte, both consumers and food businesses are more open to trying alternatives to fresh produce when they are faced with a lack of it. According to the report, 18% of consumers and businesses who tried them attested to the fact that frozen products were just as good or better than fresh products.

Finally, it should be pointed out that the foodservice industry is responsible for almost 25% of CO2 emissions generated globally as a result of agricultural activity. It is therefore essential for the sector to promote better cultivation methods that use less water and to encourage more sustainable savings and efficiencies in processes. This will reap enormous benefits for the entire planet. If you want to know more about these and other key facts, follow our blog to gain access to more content.