How Ikea is Cutting Food Waste by 2020
ISL Waste Management work closely with Ikea in Belfast. We help them not only dispose of their waste, but assist in reducing what is produced and ensure none of what leaves the store goes to landfill.
Earlier this year, the company announced that they are aiming to reduce all food waste by 50%, by 2020. An ambitious target to say the least. We have some more information on how they plan to meet this goal.
Ikea & Winnow Tackle Food Waste
Ikea has partnered with a startup called Winnow which aims to show chefs how much food they are wasting as they cook and what that waste will cost the company.
Since staring work with Winnow last December, Ikea bosses report that they have already saved the equivalent of 350,000 meals and hundreds of thousands of pounds. As a result the new system has been rolled out to more than 70 stores and will be implemented across the chain fully over the next 48 months.
Winnow provides each store with smart scales, which enables kitchen staff to accurately measure and weigh food as they prepare meals. The scales also weigh food thrown out and using a tablet, employees feed information on which foods they have binned.
The software then calculates how much that food waste costs and its environmental impact.
Changing Waste Habits
It is hoped that continual use of Winnow will also change buying habits and will make it easier for staff to order correct amounts of food, reducing waste at source.
“It is very encouraging to see the initial results of the Food is Precious initiative! Thanks to engaged co-workers and the measuring solution, we see up to 30% food waste reduction already after a few months. I am following the development closely and hope it can encourage others to start thinking about food as a precious resource,” says Michael La Cour Managing Direction IKEA Food Services AB.
Currently we work with Ikea to send any food and organic waste that is produced for Anaerobic Digestion, which sees the matter transformed to compost or biogas. Find out more about our work in the Anaerobic Digestion area.