IKEA will cut food waste in half by 2030

The company, whose main activity is the sale of furniture, applied a strategy to reduce waste by 50% from September 2022 to the same month in 2023.

Ricardo Pinheirothe company’s sales manager in Mexico, in an interview with The Food Techhe explained how in order to achieve this goal, they implemented a series of actions in their restaurants that take place in two axes.

  • Calculate the food to be prepared according to the daily demand.
  • Analyze what the client is not eating to adjust meal portions.

“We have a very clear projection of what we sell every day to produce exactly what we need, we almost prefer not having all the dishes and having a little less choice at the end of the day than throwing food in the trash,” said the manager.

One of the backbones of the company is dehydrate the waste with the machine. The water is recovered and integrated into the water supply system to be reused by the local governments where the storage facilities are located, while the waste is delivered to other companies that use it, for example, to feed animals.

You may be interested: Mexican food banks fight hunger and food waste

Commitment to sustainable food and reducing food waste

The design of the menus that IKEA offers in its branches in Mexico is also aligned with its sustainable strategy. That’s why they built it vegan and plant-based disheswhose production has less impact on the environment.

The company, which offers Swedish foods such as meatballs, salmon and almond cakes, decided to add animal protein-free options, which have been well received by Mexican consumers. As if that wasn’t enough, they also have national options, like mole or enchiladas.

It’s clear that Mexicans prefer meatballs to plant-based ones, but Mexicans have been much more accepting of plant-based meatballs in Mexico compared to other countries, where they’ve had an adjustment period.” comments Ricardo Pinheiro.

With these trends, The company plans to add more vegetarian and plant-based food to its menu so that by 2030, these options will occupy half of the assortment in order to respond, first of all, to the needs of a healthy diet, and then to reduce the impact on the environment.

For IKEA, a big driving force is the knowledge that we have a healthy and environmentally friendly product, because meatballs made from vegetables release only 5% of gases compared to those from red meat”, he points out.

For the manager, this does not mean that IKEA will remove proteins of animal originbut predicts a supply of plant-based products whose demand will increase over the next five to 10 years, according to calculations shared by the manager.

You may be interested: The food of the future could be based on food waste

Leave a Reply

Your email address will not be published. Required fields are marked *