Do you know that around one-third of all food produced for human consumption goes to waste each year? This translates to $1.3 trillion worth of food (over 1 billion tons) just thrown away. Fortunately, your business can do its part to mitigate this excessive amount of food waste if you practise proper office pantry inventory management. In this guide, we will show you four methods to help you effectively manage your pantry to prevent food waste and promote sustainability.
Why Is Food Wasted?
Food wastage is a global concern, and mismanagement is one of the primary culprits. Failure to plan food supplies and neglecting to check expiration dates are two key contributors to this issue. It is disappointing to find expired goods tucked away in your office pantry or realise that you’ve overstocked perishable items that are now sitting untouched. This does not just result in wasted resources and money, but it also reflects poorly on your organisation's efficiency and attention to detail.
Here are four waste reduction strategies that you can utilise to manage your office pantry inventory:
1. Keep Track of Expiry Dates
One of the easiest yet most effective ways to tackle food waste is to routinely monitor the expiry dates of your pantry items. Incorporate this into your office pantry routine by regularly inspecting and organising your supplies. This not only aids in the prevention of food going bad but also ensures that employees are consuming items before their expiration date, maximising freshness and flavour, and preventing any health mishaps.Â
2. Embrace the FIFO Method
The first-in-first-out (FIFO) method is a golden rule in office pantry management. By storing newly purchased items behind older ones, you ensure that older products are used first, minimising the risk of items expiring unnoticed. Implementing FIFO not only reduces waste but also streamlines your inventory process, making it easier to keep track of your supplies.
3. Extend Expiry Dates with Freezing
It is a common sight in many office pantries for refrigerators to be stacked with leftovers due to employees bringing more food than they can consume. Often, leftovers are thrown away after a few days to prevent the risk of food poisoning. However, you can prevent this by encouraging employees to practise sustainable food storage, such as freezing their leftovers. Kick-off this initiative by by investing in good quality freezer-safe containers and getting your employees to label them with dates to help them keep track of what is inside. This simple step can save both food and money while allowing employees to enjoy their favourite meals at a later date.
4. Partner with Pantry Management Services
Balancing pantry inventory management with other responsibilities can be overwhelming for busy individuals and organisations. This is where pantry management services can come into play. When you choose to outsource the task of restocking and organising your pantry, you free up valuable time and ensure that your office supplies are always well-maintained and utilised efficiently.
At the end of the day, effective pantry inventory management is not just about keeping your shelves organised but also about minimising food waste and promoting sustainability. Consider implementing the strategies mentioned above and hire pantry management services so you can take proactive steps towards a more efficient and environmentally conscious office pantry.Â
If you are looking for a service provider to manage your office or corporate pantry, look no further than Pro*3 Institutional Catering. We are an end-to-end service provider in Singapore that will work with you to understand your people's needs and requirements and deliver pantry management services personalised to you. Additionally, our network of trusted and reliable suppliers will ensure that your office pantry is stocked with adequate supplies to keep your people well-fed and happy.
Don’t hesitate to contact us today to find out how we can help you expertly manage your pantry and save you time and resources.