Aggressive cost-cutting measures could halt sector-wide improvements in waste management among kitchen operators, the industry has been warned.  

 

Food waste costs the industry around £2.5 billion a year, but experts are concerned that ‘value engineering’ threatens the ability of operators to manage the problem in the most effective way.

Steve Witt, managing director of IMC, said that in his experience, dealing with environmental issues, such as food waste, is complicated and requires engineered solutions which are relatively expensive.

“Unfortunately, it seems that these solutions are frequently the first to be dropped as soon as somebody involved with the project mentions the dreaded words ‘value engineering’, often purely as an excuse to cut costs,” he stated.

Mr Witt fears that such tactics prevent operators from getting the benefits available to them and hold back improvements in waste management technology.

Read the full article here:

http://www.foodserviceequipmentjournal.com/value-engineering-puts-skids-on-the-way-kitchens-deal-with-waste/

 

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