Sustainability is fast becoming a key part of building a brand, and encouraging customer loyalty. However, even with food wastage identified as one of the largest problems in the hospitality industry – the UN estimates 1.3 billion tonnes of food wasted every year – studies have also found that only 10 percent of all perishable foods worldwide are regularly kept refrigerated.
Because refrigeration can account for up to 60 percent of the overall cost of running a small business, it is often overlooked, or corners are cut to keep costs under control. This could involve either purchasing a cheaper model, or simply purchasing fewer units. More often than not, a minor upfront investment leads to more expenses down the track, through repairs and an increased strain on the power bill, as well as replacing food items which have not kept as well as they should have.
