HOW TO REDUCE FOOD WASTE IN PETROL & CONVENIENCE

Food waste is a major challenge for petrol & convenience food operators.

In a sector where perishables such as snacks, sandwiches, and beverages are essential, making smart choices in purchasing and preparation can significantly reduce waste while enhancing profitability and maintaining quality.

Food waste is a major challenge for petrol & convenience food operators.

In a sector where perishables such as snacks, sandwiches, and beverages are essential, making smart choices in purchasing and preparation can significantly reduce waste while enhancing profitability and maintaining quality.

By carefully selecting ingredients, balancing fresh and frozen options, and adjusting cooking practices, operators can create a more sustainable and efficient food service. Here’s how:

Choose Frozen Over Fresh When Possible

One of the easiest ways to reduce food waste is by incorporating more frozen ingredients into daily operations.

Frozen foods, including vegetables, fruits, and proteins, have a longer shelf life compared to their fresh counterparts, reducing spoilage and ensuring consistency in quality.

Unlike fresh produce, which can deteriorate quickly, frozen options provide flexibility, allowing operators to use only what is needed at any given time.

For example, using frozen berries instead of fresh ones in smoothies, baked goods, or breakfast items can help prevent waste while offering the same nutritional value and flavour.

Similarly, frozen pre-cut vegetables can reduce prep time and eliminate unnecessary spoilage from unused portions of fresh produce. 

Cook Smaller Batches More Frequently

Preparing large quantities of food in advance may seem efficient, but it can often lead to waste when demand fluctuates.

Instead, cooking in smaller batches throughout the day ensures that food is served fresh while reducing the risk of unsold leftovers.

By implementing a “cook less, more often” approach, operators can maintain high-quality offerings while adapting to customer demand.

This method works particularly well for items like soups, baked goods, and hot meals, where smaller, more frequent production ensures freshness and minimises overproduction.

Commercial cooking equipment including the CALDOBAKE Convection oven range is ideal for convenience operators who want to batch cook, but don’t need the burden of a large convection oven, that takes up space, not to mention the much higher price tag. 

Available in 4 model sizes, the CALDOBAKE convection oven can batch cook up to 70 pies at a time!

While producing a much higher quality end-product, compared to alternate technologies such as speed ovens.

Make Use of Fresh Ingredients Before They Spoil

While frozen options are great for reducing waste, fresh ingredients still play an essential role in creating high-quality food.

To minimise spoilage, operators should plan menus strategically to incorporate fresh ingredients before they reach their expiration date.

For example, fresh bread that is approaching the end of its shelf life can be toasted for sandwiches, turned into croutons, or used for bread pudding.

Similarly, fresh vegetables can be repurposed into soups, stews, or stir-fries rather than being discarded.

By being creative with ingredient usage, operators can prevent waste while maintaining variety in their offerings.

Check out our case study with Shell Service Station Colac, who share how they keep wastage at bay.  

Adjust Menus Based on Demand Trends

Understanding customer preferences and seasonal trends can help operators make better purchasing decisions and reduce the likelihood of overstocking perishable goods.

Using sales data to track which items are most popular allows for better inventory planning and ensures that fresh products are used efficiently.

Additionally, rotating seasonal ingredients into menus ensures variety while aligning with supply availability.

If a certain dish isn’t selling as expected, consider modifying the recipe to incorporate ingredients that are in higher demand rather than allowing unused items to go to waste.

Utilise Cooking Methods That Extend Shelf Life

Many foods typically sold fresh can be cooked or preserved to extend their usability. For example: 

• Fresh meats can be pre-cooked and portioned for easy reheating, preventing waste from spoilage. 
• Fresh fruits can be blended into sauces, compotes, or frozen for later use in desserts or drinks. 
• Dairy products, such as milk or cheese, can be incorporated into sauces, soups, or baked goods before they expire. 

By proactively cooking or preserving fresh ingredients, operators can significantly reduce waste while maintaining a high standard of quality and variety. 

Choose the Right Hot Display for Holding Food

Keeping food hot for extended periods without compromising quality is crucial in reducing waste.

Investing in high-quality hot food displays, ensures that food remains fresh, appealing, and safe to eat for longer.

Poorly designed hot food displays can dry out or overcook food, leading to waste due to their unappealing texture and taste.

Look out for hot food units that provide even heat distribution, adjustable temperature settings, and humidity control to maintain optimal freshness.

This approach is particularly beneficial for items like soups, pastries, and cooked meats, helping to extend their serving time and reduce unnecessary discards.

The Flexeserve and Unis ranges tick all the boxes, and are available in a wide range of sizes and configurations to suit all operations.

Heat Before Discarding

Instead of discarding items that have not sold or marking down products, operators can repurpose excess food into new offerings.

For example, unsold bakery items, such as donuts, muffins, bread and focaccias, can be warmed in your hot food display.

This reduces the need to discount, or losing the sale all together, while contributing to less wastage.

Encourage Staff to Participate in Waste Reduction

Training employees to be mindful of food waste can make a significant difference in daily operations.

Staff should be educated on proper storage techniques, FIFO (First In, First Out) stock rotation, and portion control to minimise unnecessary waste.

Encouraging employees to be proactive in spotting and repurposing ingredients nearing expiration can also help reduce overall waste.

Additionally, maintaining open communication about inventory levels and customer demand can allow for more informed decisions when preparing food throughout the day. 

Conclusion

Reducing food waste in the convenience food industry requires a combination of smart purchasing, efficient cooking practices, and creative ingredient usage.

By prioritising frozen over fresh when possible, cooking in smaller batches, repurposing fresh ingredients, and extending shelf life through different cooking methods, operators can cut waste while improving quality and profitability.

With the right strategies in place, reducing food waste becomes a win-win—benefiting both the business and the environment.

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