This year, contract caterer Fooditude embarked on a mission to tackle the food waste problem in its business. One of the solutions the company has introduced is working with OLIO, a food surplus sharing platform. With OLIO’s help, Fooditude is addressing unavoidable food waste at client sites; what was once thrown away is now being collected and redistributed.
At Fooditude, cooked food is delivered to client sites from central production kitchens and safely stored at the right temperatures. Meals are displayed buffet style and replenished as needed. As food is pre-cooked, any last-minute fluctuation in the number of diners can lead to wastage. Unused food that has not been displayed on the food counters can be boxed up and marked ready for collection by OLIO Food Waste Hero volunteers. OLIO users are informed of surplus to collect via the OLIO app, which makes the whole process run smoothly.
OLIO’s Food Waste Heroes (FWH) programme involves OLIO matching small groups of fully trained volunteers with local food businesses (supermarkets, cafes, bakeries, greengrocers etc) to rescue and redistribute surplus food to the local community via the OLIO app. OLIO has over 4,500 trained Food Waste Heroes who safely collect and redistribute food from 250+ business donors each week including companies like Fooditude, Pret-a-manger, Planet Organic and Co-op, but also independent cafes, caterers, events and workspaces.
From December to May, Fooditude and its client have donated 962 portions of food, contributing to 458 meals, saving 192 kg of food going to waste. This means a CO2 savings of nearly 826 kgs. Over 95.5 per cent of the food collected has been redistributed.
Fooditude’s Managing Director, Dean Kennett, said: “Of course we need to tackle food waste at the source, but for unavoidable surplus, working with OLIO has been a game-changer. We are totally behind OLIO’s mission and look forward to rolling out their service at other client sites.”
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