Moving away from wastage.
Asked to Peter Kelly, National Product Manager at RATIONAL Australia.

There is too much food ending up in the bin every year. An issue that makes you think because it squanders valuable environmental resources and cash. This is an omnipresent issue in the hospitality industry too, where a few simple steps can be taken to reduce the quantity of food waste. We asked Peter Kelly, National Product Manager at RATIONAL Australia who gave us the following tips to avoid wastage: