The demand for food is continuously increasing worldwide and yet tons of food are thrown away every day. In the European Union, approximately 88 million tonnes, or 173 kg of food per person, are thrown away every year. In order for us at Hügli to be able to reduce food waste, we operate a strict demand planning system. We only order the necessary quantities and ensure that our raw materials and goods do not end up in the bin if there is a surplus.
New cultivation methods: For the production of pestos, we at Hügli use basil plants from vertical cultivation that our partners cannot sell to the trade for reasons of beauty and that would otherwise end up in the rubbish.
Our raw materials are processed immediately after harvesting and gently dried. In this way, they are preserved, whereas fresh fruit and vegetables can spoil quickly. This also enables us to offer a year-round variety without having to rely on sourcing certain raw materials contrary to regional seasonality. Together with our experts from the catering industry, we develop concepts to avoid food waste in restaurants and canteens. the products are thereby sufficiently hygienically protected and remain fresh for longer.
