The latest part of the Unilever Food Solutions Global Menu Report has been released in New Zealand as part of an international effort by the company to increase professional interest in environmentally sound food solutions.

The report says 60% of New Zealanders surveyed believe that restaurants, bars and cafés  need to be more transparent about their sustainability practices, especially in matters of reducing waste.

At a launch at Main Course in Downtown Auckland, Unilever chef Phil Neverman gave a demonstration of accurate resource management and waste limitation with a whole salmon from which every part was utilised.

The report surveyed consumers in the United States, the United Kingdom, China, Germany, Russia, Brazil, Turkey, Australia and New Zealand to compile its data base. In a breakout of the local section it showed that 84% believed in the importance of taking daily steps to reduce food waste, 82 % rated disposing of food in an environmentally friendly way as important, and over 40% are prepared to pay more in outlets that implement food waste and disposal schemes.

Reece McLaughlan, Unilever Food Solutions New Zealand business development manager, believes the emerging ‘ethical eating’ trend reflects a growing global environmental conscience in every aspect of daily life.

“Food tends to have a high carbon ‘footprint’ as it requires considerable energy to grow, harvest, transport, process, package, retail and prepare. Consequently, it’s becoming increasingly important for the industry to take responsibility and reduce the implications for the environment where possible.

“The Unilever Food Solutions Global Menu Report has shown that Kiwis are concerned about waste levels in commercial kitchens. In such a high pressure industry, waste can be difficult to manage but even small, incremental changes can have a significant impact over time,” said McLaughlan.

To assist restaurants in developing their own environmentally responsible practices Unilever Food Solutions has launched a comprehensive global toolkit featuring practical steps on how to reduce waste and save costs.

The Unilever Food Solutions Wise up on Waste global toolkit features topics such as:

·         The hidden costs of food waste

·         How to conduct a waste audit to identify the areas where waste occurs

·         A briefing sheet for managers and staff that recommends guidelines for all employees

·         Information signs to remind staff of waste reducing tips

·         How to conduct a menu assessment and forecast more accurately

·         Menu ideas designed to use frequently wasted ingredients

·         How to train staff to be waste conscious

·         Tips for purchasing and storing different foods to ensure longevity

·         Effective methods for disposal and recycling

For more information about Unilever Food Solutions and the Unilever Food Solutions Global Menu Report, visit www.unileverfoodsolutions.co.nz