Summary: Goodman Fielder aims to reduce food waste by half in commercial kitchens by 2030, boosting sustainability and cutting costs.
Goodman Fielder Ltd has launched a major initiative focused on reducing food waste in commercial kitchens across Australia. Studies show that foodservice venues in Australia waste around a quarter of a million tonnes of food each year. By targeting this problem, Goodman Fielder aims to cut food waste in half by 2030. This ambitious goal was showcased during their interactive panel event, ‘Saving Food in Commercial Kitchens’, featuring Saveful ambassador Chef Matt Moran.
Addressing Food Waste in Commercial Kitchens
Commercial kitchens in restaurants, hotels, and other foodservice venues generate significant food waste, discarding roughly 40% of their purchased food annually. This food waste leads to environmental harm and considerable financial losses for businesses. Goodman Fielder’s event educated foodservice professionals on practical methods for reducing food waste and enhancing sustainability in their kitchen operations. The initiative highlights the company’s role in driving sustainable changes within the hospitality and retail sectors.
Collaborative Efforts and Industry Partnerships
Goodman Fielder supports food waste reduction beyond individual kitchens. They are a founding signatory of the Australian Food Pact, which unites organizations across the food value chain to share solutions and drive impactful change at scale. Collaboration with Saveful and celebrity chef Matt Moran strengthens this effort, combining expertise to tackle food waste both commercially and at the household level. Such partnerships build a powerful alliance addressing food waste effectively.
Business Opportunities and Sustainable Benefits
Reducing food waste offers foodservice businesses valuable opportunities to increase efficiency and profitability. Chef Matt Moran highlighted how small adjustments in kitchen routines can create major cost savings and environmental benefits. Goodman Fielder’s event equipped professionals with tools and strategies to minimize waste, which can boost operational efficiency and improve customer satisfaction by consistently delivering great food aligned with sustainable practices.
Consumer demand increasingly favors companies that practice sustainability. Businesses reducing food waste can differentiate themselves to eco-conscious customers and gain a competitive edge. Goodman Fielder demonstrates how sustainability and economic benefits go hand in hand, emphasizing sustainable sourcing and cost efficiency as key advantages.
Conclusion
Goodman Fielder’s food waste reduction initiative represents a vital step toward transforming the commercial foodservice sector. Their goal to halve food waste in commercial kitchens by 2030, combined with strong industry partnerships and empowering practical solutions, positions the company as a sustainability leader. This approach promotes environmental responsibility while delivering tangible business results. It serves as a model for the future of reducing food waste in commercial kitchens across Australia and beyond.
Source: Sustainability Matters