Fipe - Federazione italiana pubblici esercizi (Italian Federation of Food Service Businesses), one third of food in Italian restaurants is wasted, which rises to 50% in school canteens.

This is alarming data that show how it is extremely difficult to check and reduce the amount of food that goes to the trash in restaurants.

Be careful; we are talking about the food that restaurant managers have to throw away after preparation (unserved dishes or order residue) as well as the food that can no longer be used in the production cycle.

As strange as it seems, these two variables are closely related to one another: to reduce food waste in a kitchen you have to implement a complex process that starts higher up in the chain and includes checks when purchasing, preparing and storing food. This would lead to producing just what you need, causing a significant reduction of waste.

Reducing food waste with waveco®

As we said, to reduce food waste you need to follow virtuous behaviour so that there no difference between the amount of food you purchase, process and serve to the final consumer.

You can get valuable help by using waveco® in your kitchen. The new machine that introduces the new induced maturation© technique to the catering industry helps you reorganize the whole food service process.

Let’s see how this can be done right from the start, when you buy your food.

With waveco® the supply chain is shorter as the step linking the manufacturer and the final distributor is removed. This solution will give you the chance to buy higher quality food as well as optimise purchase costs, with no need to buy too much food which may then spoil over time and eventually become waste if not stored properly.

Think of meat for example: today, after buying it from the manufacturer, the intermediary must store it from 10 to 15 days to make it edible and softer. This step is one of the most expensive variables affecting the final price significantly.

Thanks to waveco®, you can delete this preliminary step and cut the food cost by 30%-40% per single piece of food.

After you buy it from the manufacturer, you can age meat very quickly directly in the kitchen using waveco®, and achieve the same tenderness you would have after a 30-40-day dry-aging, but with no downsides, like weight reduction or the need to discard the part of the meat that gets the typical blackish colour after dry-aging.

So, to sum up: No waste, food cost reduction as well as the chance to buy lower quantities of food.

Then the food will have to be processed or stored. Here is where waveco® kicks in again: Thanks to the groundbreaking induced maturation© technique, every type of food (vegetables, meat, fruit) will benefit from the immediate drop in the bacterial load and benefit from a longer shelf-life, which is the time when the organoleptic and nutritional property levels are still acceptable.

This is a very important parameter that adheres to strict rules, which the people in the industry must have clear in their minds to protect the food safety of final consumers and avoid any food waste that would end up being a cost for a business.

With waveco®, all the food can be used in the production process for longer without the need for and the problems related to proper cold chain management. Yes, you got it right: the induced maturation© treatment occurs at room temperature and does not cook the food, so you can store it directly in the fridge and use it right away for your customers just when you need it.

So, waveco® allows you to cook “Just in Time” and cook just what you need, how much you need and when you need it.

All food will keep its nutritional and organoleptic properties, your customers will always eat premium dishes and, last but not least, food waste in the kitchen will drop.

Food would choose waveco®. Now it’s up to you. Find out more about this groundbreaking machine!