Free Download: How to Store Your Fresh Produce for Maximum Shelf Life
The rotten topic of food wastage is one that we’ve covered several times before on the Lockhart Catering Equipment blog – we’ve shared innovative tips on how to reduce your restaurant food wastage, as well as the foods that you should never store together to prevent odour absorption. Now, we’ll take it back to basics and explain how to store fresh fruit and vegetables properly, in order to maximise their shelf life and not to mention your restaurant profits.
To minimise food spoilage, it is crucial that you pay attention to the environment in which it is stored, and control factors such as the air, moisture, and temperature that it is exposed to. According to WRAP, food spoilage accounts for 21% of all food wastage in the hospitality sector – meaning that over a fifth of the food that’s purchased for the bin. With proper food storage, it doesn’t need to be that way.
Find everything you need to store your fresh produce properly at Lockhart Catering Equipment
According to statistics from the US-based National Restaurant Association, food typically accounts for a third of a typical, profitable restaurant’s expenditure. In the UK, food waste represents a cost of £682million to the restaurant industry each year (WRAP) - so you really can’t afford to be throwing it away as a result of not storing your fresh food correctly.
Investing in good quality commercial food storage containers will make it easy for you to organise your refrigerator and dry storage areas so that food is stored appropriately, whilst still being easy to access and visually check. At Lockhart Catering Equipment we have an extensive range of food storage equipment from trusted brands such as CAMBRO, including heavy duty polycarbonate food boxes, space-saving square containers with measurements, and sliding lids for food boxes that make your fresh produce convenient to access.
Have you found our guide to storing your fresh produce useful? Knowing how to store fruit and vegetables is a good first step to reducing the food wastage in your restaurant kitchen, which is good for both your business and the environment. If you have any tips of your own to add, leave us a comment below or send us a tweet @BunzlLockhart.
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