How Labl.it is contributing to a greener hospitality industry
Sustainability in hospitality usually gets discussed in terms of sourcing, packaging and energy bills. While these are all important, the biggest lever in most kitchens is a lot less glamorous… it’s waste. So how can labelling fix that?
1. Most waste isn't spoiled food
A lot of what gets thrown away in a kitchen is perfectly good, just unidentifiable. A tub with no label, or a label nobody can read, has to go because keeping it is a compliance issue. Clear, consistent labels with accurate use-by dates massively reduce unnecessary food waste across commercial kitchens. Name, date, done.
2. Dates you can trust, stock that rotates
Labl.it works out use-by dates automatically based on how food is stored, so nobody defaults to a shorter date just in case. Consistent labels also make FIFO something your team can do without thinking, and expiry alerts flag items while there's still time to use them up.
3. Something to measure
You can't cut what you're not counting. The Reports dashboard tracks label production and wastage across every site, so you can see which kitchens are binning what and identify patterns before they become full on trends.
Labl.it also works with Ecologi, planting 19 trees for every equivalent 1 tree we use in label production within a sustainably managed re-forestation project. It’s not technically the hospitality industry, but it’s a practical way for us to reduce our own environmental impact.
Labelling is a long way down the list of things people are referring to when they talk about sustainability in hospitality. But it’s one of the few things you can fix this week. Try Labl.it for two weeks free, no contract, and see how it can streamline your kitchen and minimise wastage.
