How JEPO reduces waste
This year, Waste Week is celebrated from 22 to 28 September. The campaign reminds us that food is too valuable to be wasted from an environmental, economic and agricultural point of view. At Jepuan Peruna, this idea is tangible in our everyday actions in the field and in production, as well as in our customers’ kitchens.
Fighting waste in the field
Jepuan Peruna is based on domestic contract farming. This means that potatoes are grown strictly according to actual need, rather than as a precaution. This avoids overproduction and reduces the risk of losses even before the potatoes have left the ground.
Waste for beneficial use
The side streams generated in our production do not go to waste. Potato peelings are used as feed for farms in the surrounding area, reducing the need for other feed and supporting the circular economy. The cell liquid is then sent to a biogas plant in Jepua, where it is used to produce renewable energy. So every part of the potato can be put to good use in a smart and responsible way.
Flexible products for varying numbers of diners
In professional kitchens, the number of diners can vary from day to day. That’s why JEPO products offer a flexible solution. You can use just the right amount of ripe and seasoned potato products. If necessary, more food is quickly available if there are more customers than anticipated. This avoids over-processing and saves both raw materials and costs.
Practical packaging supports shelf life
Our products are packaged in convenient GN-sized containers that fit directly into the kitchen environment. When the opened package is stored in the refrigerator and only clean containers are used, the product will keep well for a couple of days. This gives flexibility of use and helps minimise waste.
Less waste through smarter design
JEPO’s versatile potato products also support effective menu planning. The products are ready to use quickly, so food preparation time is reduced. This in turn reduces the number of steps in the cooking process, saving kitchen resources. When planning becomes easier, waste is also reduced.
Shared responsibility
Reducing food waste is a task we all share. We therefore encourage everyone to professional kitchens to share their own waste and inspire others to make small but meaningful choices in production, in the kitchen and around the plate. Remember: food is too precious to waste.
