Welcome to another episode of the Food Service Growth Show- How To Reduce Food Waste In Your Restaurants.
In this episode, our guest is Franco Prontera, the country manager of Too Good To Go.
The food and beverage industry is a significant contributor to food waste. According to the United Nations Food and Agriculture Organization, one-third of all food produced in the world is wasted, and the hospitality sector accounts for 14.5% of that waste. In a world where one in nine people are malnourished, this level of waste is unacceptable.
The impact of food waste on us cannot be overstated. Not only is it a moral issue, but it also has significant economic and environmental consequences. The economic impact is particularly significant for restaurants, where food waste can account for up to 10% of their costs.
So in this episode, we will explore
✅ How to manage food waste
✅ What is the impact of food waste on our environment
✅ What are the innovations to fight food waste
✅ How technology can help you fight food waste
Franco Prontera shares his experience working for Too Good To Go, an app that connects restaurants with consumers looking to purchase surplus food at a discounted price. The app has been incredibly successful in Europe, where it has over 25 million users and has saved over 55 million meals from being wasted.
He also shares his insights into the innovations that are being developed to combat food waste. He explains how Too Good To Go's innovative app has helped restaurants to reduce their waste by selling surplus food to customers. Other innovations include the use of food waste as a raw material for new products, such as bioplastics and fertilizers.
Carl Jacobs and Franco Prontera discuss the ROI of preventing food waste. They explain that reducing food waste can have a positive impact on a restaurant's bottom line. For example, by reducing food waste, restaurants can save on food costs, improve their reputation, and attract more customers. They also discuss how preventing food waste can help businesses to become more sustainable, which is becoming increasingly important to consumers.
Franco also explains how Too Good To Go's app has been a game-changer for restaurants looking to reduce their waste. He discusses the importance of data and analytics in helping restaurants identify where they can make improvements to reduce their waste.
Listen to the full episode to know more about the innovations that are being developed to combat food waste, as well as the economic and environmental benefits of reducing food waste.
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