Supermarket Perimeter - June 2019 - 14

TIPS FOR
REDUCING WASTE

Donations - This solution not
only reduces waste but feeds
the hungry in the process. Many
bakeries and bakery-cafés look to
package unsold bread and baked
goods to be given to charitable
organizations. For example,
Panera Bread has a program
called Day-End Dough-Nation,
in which leftovers are donated to
food pantries, food banks, soup
kitchens, meals delivery programs, and other non-profits in
local communities.
Repurposing - Day-old bakery
goods can be reused in other
menu items to save time and
money. Sweet goods that remain
unsold at the end of each day can
be crumbled and used as toppings
or mixtures in ice cream and
other treats. Additionally, these
unsold desserts could be reimagined as samples to entice customers into buying fresh products.

Change the Menu - You can look
at what items are creating the
most waste, see if they're really
worth keeping on the menu, and
either make their portion sizes
smaller or eliminate them from
the menu. This can also help
to cut costs which ultimately
can make your business more
successful.
14 - JUNE 2019

Turning flawed produce
into opportunity
Not meeting the cosmetic criteria - the faulty
appearance of a fruit - is one of the major
reasons why plenty of fruits are being discarded as waste, and this has opened the gateway
for the growth of the products from food
waste market. The United States Department
of Agriculture estimates that, on an average,
supermarkets in the US lose nearly $15 billion
annually due to cosmetic flaws in fruits and
vegetables. This presents ample opportunities
for the products from food waste market.
These fruits and vegetables are of excellent

quality and at par with the nutritional profile
of the ones that are sold in the market. Some
small- and medium-sized manufacturers are
initiating the processing of such products
that do not meet the cosmetic criteria, fueling
the growth of the products from food waste
market. These products from food waste can
easily benefit the health conscious consumers
due to their rich nutritional profile. Moreover,
consumers tend to pay less for products that
are conventional, and a higher price is paid
for products that have an added-value, such
as organic, vegan, and also products from
food waste.

Equipment efficiency
Retailers can look to equipment suppliers for help in waste reduction.
Troy, Ohio-based Hobart Food
Equipment Group, for example, will
soon introduce its HS6-IPS manual
slicer and the HS7-IPS automatic slicer.
Both portion scale slicers feature integrated precision scales.
"By allowing operators to accurately
slice and instantly weigh meats and
cheeses, it takes the guesswork out of
the process so there is no wasted food
from incorrect weighing," says Carolyn
Bilger, senior marketing manager for
Hobart.
In addition to purchasing updated
equipment, Bilger says retailers can
take simple steps to increase efficiency
with current machines.
"Keeping slicer blades sharpened
on a routine basis, according to the
manufacturer's recommendation,
is one of the top ways to yield more
product and reduce food waste," she
says. "If slicing cheese, choose a slicer
with at least a 1/2 hp motor. This
power is needed to ensure slice quality
and minimize crumbling and wasting
of cheese product."
In the bakery department, having
a mixer with a quick release agitator

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helps keep the bowl-to-agitator ratio
more consistent, leading to better
incorporation of ingredients, a higherquality product and less waste for
remaking a recipe.
"If a recipe comes out of the mixer
wrong, it will come out of the oven
wrong," Bilger says. "Hobart also
offers a soft start function on mixers
that prevents splash out of ingredients
when starting the mixer. This also helps
reduce food waste."India also happens
to produce tons of products from
food waste. The mango is one of the
important products.

HOBART FOOD EQUIPMENT GROUP

According to the U.S. Department of Agriculture, waste occurs
with an estimated 30-40% of the
nation's food supply. It is a glaring
issue not just in our society, but
all around the world. Globally,
about 1.3 billion tons of food
a year, or one third of all food
grown, is thrown out.
While Americans continue to
look for ways to solve this issue,
the foodservice industry can do
its part to reduce its food waste.
Here are a few tips for how establishments can cut down on waste:


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Supermarket Perimeter - June 2019

Table of Contents for the Digital Edition of Supermarket Perimeter - June 2019

Supermarket Perimeter - June 2019
Editor's Note - Protein choices for all
Contents
The Wire - Organic food sales approach $48 billion
New ShopRite store features culinary center
Kroger piloting new Home Chef meals
WASTE NOT (as much)
Local focus
Bakery - Decorating trends
Sweet goods
Deli - TAILGATING, PICNICS
Sandwiches
Meat & Poultry - Protein alternatives
Sausage
Produce - Ripening
Avocados
Seafood - Cod, pollock, haddock
Food safety - Staying INSPECTION-READY
COMMISSARY INSIDER - June 2019
PORTION CONTROL
SPOTLIGHT - SALADS
TECHNOLOGY - RECIPE MANAGEMENT
OPERATIONS - DIVING INTO LINE DATA TO HIT OPERATING GOALS
Product Showcase
Advertisers
Fresh Takes
Supermarket Perimeter - June 2019 - Supermarket Perimeter - June 2019
Supermarket Perimeter - June 2019 - Supermarket Perimeter - June 2019
Supermarket Perimeter - June 2019 - 2
Supermarket Perimeter - June 2019 - Editor's Note - Protein choices for all
Supermarket Perimeter - June 2019 - Contents
Supermarket Perimeter - June 2019 - 5
Supermarket Perimeter - June 2019 - Kroger piloting new Home Chef meals
Supermarket Perimeter - June 2019 - 7
Supermarket Perimeter - June 2019 - WASTE NOT (as much)
Supermarket Perimeter - June 2019 - 9
Supermarket Perimeter - June 2019 - 10
Supermarket Perimeter - June 2019 - 11
Supermarket Perimeter - June 2019 - 12
Supermarket Perimeter - June 2019 - 13
Supermarket Perimeter - June 2019 - 14
Supermarket Perimeter - June 2019 - 15
Supermarket Perimeter - June 2019 - Local focus
Supermarket Perimeter - June 2019 - 17
Supermarket Perimeter - June 2019 - 18
Supermarket Perimeter - June 2019 - 19
Supermarket Perimeter - June 2019 - 20
Supermarket Perimeter - June 2019 - 21
Supermarket Perimeter - June 2019 - Bakery - Decorating trends
Supermarket Perimeter - June 2019 - 23
Supermarket Perimeter - June 2019 - 24
Supermarket Perimeter - June 2019 - 25
Supermarket Perimeter - June 2019 - Sweet goods
Supermarket Perimeter - June 2019 - 27
Supermarket Perimeter - June 2019 - 28
Supermarket Perimeter - June 2019 - 29
Supermarket Perimeter - June 2019 - Deli - TAILGATING, PICNICS
Supermarket Perimeter - June 2019 - 31
Supermarket Perimeter - June 2019 - Sandwiches
Supermarket Perimeter - June 2019 - 33
Supermarket Perimeter - June 2019 - 34
Supermarket Perimeter - June 2019 - 35
Supermarket Perimeter - June 2019 - Meat & Poultry - Protein alternatives
Supermarket Perimeter - June 2019 - 37
Supermarket Perimeter - June 2019 - 38
Supermarket Perimeter - June 2019 - 39
Supermarket Perimeter - June 2019 - Sausage
Supermarket Perimeter - June 2019 - 41
Supermarket Perimeter - June 2019 - 42
Supermarket Perimeter - June 2019 - 43
Supermarket Perimeter - June 2019 - Produce - Ripening
Supermarket Perimeter - June 2019 - 45
Supermarket Perimeter - June 2019 - Avocados
Supermarket Perimeter - June 2019 - 47
Supermarket Perimeter - June 2019 - Seafood - Cod, pollock, haddock
Supermarket Perimeter - June 2019 - 49
Supermarket Perimeter - June 2019 - Food safety - Staying INSPECTION-READY
Supermarket Perimeter - June 2019 - 51
Supermarket Perimeter - June 2019 - 52
Supermarket Perimeter - June 2019 - PORTION CONTROL
Supermarket Perimeter - June 2019 - 54
Supermarket Perimeter - June 2019 - 55
Supermarket Perimeter - June 2019 - SPOTLIGHT - SALADS
Supermarket Perimeter - June 2019 - 57
Supermarket Perimeter - June 2019 - 58
Supermarket Perimeter - June 2019 - 59
Supermarket Perimeter - June 2019 - TECHNOLOGY - RECIPE MANAGEMENT
Supermarket Perimeter - June 2019 - 61
Supermarket Perimeter - June 2019 - OPERATIONS - DIVING INTO LINE DATA TO HIT OPERATING GOALS
Supermarket Perimeter - June 2019 - 63
Supermarket Perimeter - June 2019 - Product Showcase
Supermarket Perimeter - June 2019 - Advertisers
Supermarket Perimeter - June 2019 - Fresh Takes
Supermarket Perimeter - June 2019 - 67
Supermarket Perimeter - June 2019 - 68
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