Reynolds is a family-run business that supplies fresh food and chilled products to around 3,000 restaurant groups, contract caterers and high-end hoteliers and restaurateurs. The company reviews operations continuously throughout the supply chain to improve resource efficiency.
Technical director Ian Booth explains that there are a range of factors at play: "Are we getting the best possible life out of the product? Have we worked with our suppliers to see if that life can be extended? How can we better understand temperature control within the supply chain and analyse how we can get the longest potential shelf life?"
As a food distributor, Booth explained that Reynolds had to prioritise food safety and quality, but added that food wastage was linked closely to them both. One of the biggest challenges was adapting to seasonal changes when products from the domestic market are replaced by products from overseas.
"There can be differences in temperature, sunlight and distribution time and they all affect the quality of the produce. Obviously, quality affects the product and that can impact upon how much our customer gets and potentially how much waste that customer has."
Booth went on to say that the company reduced food waste by working with its customers to forecast menu changes. This, he said, enabled the business to adapt the type and volume of food that it supplied to its customers. Reynolds has cut waste through product development, such as its line of prepared vegetables for customers. In this way it can ensure that mis-shapen vegetables are fully exploited in stews and soups.< Back