Every industry is adapting to a more sustainable way of business and in the hospitality sector, food waste is a major contributing factor to a kitchens’ environmental status.
There are numerous obstacles to combating this challenge, and regulating the monitoring of food is one. Gráinne O’Keefe is the culinary director of BuJo, renowned Irish burger joint where sustainability is at the forefront of business. They were looking for reliable temperature monitoring to reduce the amount of food wasted on their premises and to eliminate all paperwork from their HACCP procedures.
Gráinne says: ‘We were initially looking for a system that would help us improve our sustainable ethos and reduce waste levels across the business. We like to work with and support Irish businesses where possible so it was great to join a partnership with another Irish company.’ These are the primary reasons why they chose the FoodCheck 2.0 system by Kelsius as their trusted Digital Temperature Monitoring & HACCP system.
As a Guaranteed Irish company, Kelsius’ solutions have assisted BuJo and 100’s of other customers in the food industry to reduce overall waste by digitising food safety procedures. The 24/7 monitoring of stock ensures food and produce is always kept at optimal temperatures reducing the amount of stock wasted.