Reducing food waste starts with better produce management

Fresh fruits and vegetables are essential to hotel kitchens, restaurants and institutional food services, but their short shelf life makes storage, handling and procurement important operational concerns. As hospitality businesses manage food costs and waste, attention is increasingly being paid to how produce is handled before it reaches the cooking stage.

Jesal Desai, Founder and CEO of ESTOQI, shared why fresh produce shelf life is becoming a hospitality priority. Food spoilage can involve more than the cost of discarded ingredients. Repeated losses also affect procurement planning, storage, staff time and disposal. The resources used to grow and transport produce, including water, energy and fuel, add to the wider environmental cost of food waste.

Handling and storage matter

The usable life of fresh produce depends on several factors, including harvesting practices, transportation time, temperature and handling. Conditions inside the kitchen also play a role. Appropriate refrigeration, suitable ventilation, stock rotation and ordering quantities based on demand can help reduce avoidable spoilage.

The condition of produce when it arrives is another consideration. Surface microorganisms, moisture and handling practices can influence deterioration. Washing is one part of produce preparation, but it should be considered alongside safe storage, clean equipment and established food hygiene procedures.

Understanding food safety

Food safety measures in professional kitchens commonly include temperature control, personal hygiene, sanitation and proper storage. Fresh produce also requires attention to possible contamination and pesticide residues.

Pesticide residues may remain on produce surfaces, depending on the substance and how the crop was treated. Washing under running water can help remove some surface dirt and residues, but its effectiveness varies. No washing method can guarantee the removal of all pesticide residues, particularly substances absorbed into plant tissue.

Food businesses therefore need to follow applicable food safety guidance and use appropriate, validated procedures rather than rely on appearance or washing alone.

Technology and shelf life

Some food-safety companies are developing technologies intended to improve produce washing. Indian company ESTOQI, for example, uses an ionised-water system designed to address surface residues and microbial contamination.

The company has reported a test involving tomatoes purchased through a quick-commerce platform. According to its account, tomatoes washed using its system had an average shelf life 2.2 times that of tomatoes from the same batch washed with tap water. This was a single-batch test, and the result should not be treated as a general outcome for all produce or storage conditions. Independent testing would help establish how consistently the method performs across different varieties and settings.

Reducing waste through better practices

Food safety, cost management and waste reduction are connected in hospitality operations. Careful purchasing, appropriate storage, staff training and consistent hygiene practices can help kitchens manage ingredients more effectively.

Clear information about sourcing, handling and food-safety procedures can also help businesses respond to questions from guests and institutional consumers. For hospitality kitchens, improving produce management begins with understanding the factors that affect freshness and applying practices supported by reliable evidence.

ABOUT THE AUTHOR

Arti Adke

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Arti Adke, hailing from a respectable family with strong principles, pursued her passion for journalism. She is a Senior Sub-Editor and Senior Reporter, leading the Education and Food pages. Arti's journey in our organization continues to thrive as she strives for journalistic excellence.

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