We have been working with food service professionals of the HORECA industry for 30 years. All these years, we clearly see the mass food loss and food waste in many professional kitchens, due to the vast wastage of many raw materials to produce just one plate and also the wastage of prepared food due to false forecasting. We are very happy to join the SAVE FOOD initiative, so that we can directly impact the chefs by communicating the initiative to them and also by introducing them ready made solutions and proposals to this direction.
Through these actions, we believe that Chefs can:
- contribute directly to a more sustainable environment, by reducing the usage of surplus raw materials for their menus and as a result unnecessary waste
- make the first step and trigger more actions against the global hunger
At Nikolopoulou, we support the initiative of SAVE FOOD and help our clients to create delicious recipes with our products so that they:
- use exactly the quantity the need in every occasion
- avoid/reduce the wastage of raw materials
- ensure stability in taste and quality every time
To conclude, we are trying to built a chain of minimum food waste at the food journey from raw materials to the final customer’s plate.
