The advantages of frozen fruit and vegetables in the restaurant industry are apparent, especially when it comes to food waste. And in today’s society, food waste is near the top of everyone’s list of ways to reduce their carbon footprint.
Here are five reasons to use organic frozen fruit and vegetables for restaurants.
Fresh fruit and vegetables are good for marketing purposes as, when new, they maintain a high nutritional value. But they also expire quicker, and it’s less energy efficient to maintain the room temperature at an open counter, for example, than it is to keep food in the freezer.
This extra energy usage, on top of the higher cost per unit buying fresh, often means that it makes perfect business sense to use frozen food over fresh food.
Unless you can serve the fruit and vegetables immediately after picking, frozen fruit and vegetables’ nutritional value is more excellent. This is because the nutrients freeze in during a process called IQF, or individually quick-frozen. When defrosted correctly, this results in a healthier and higher-quality ingredient.
IQF foods are also great for businesses as they help provide an evergreen menu. For example, strawberries are only in season. For a few months of the year, they depend on where they originate. By freezing them, you can make sure your customers enjoy your strawberry-based meals all year round.
Further, depending on your business model, the difference can be drastic. For example, many restaurants operate in the evening. Yet, most farmers and grocers pick and deliver their fresh produce in the morning. With organic fresh fruit and vegetables, serving these ingredients at night means they won’t be as nutritious as your customers first think.
Typically, organic food is more refined in its quality due to the soil’s nutrients and lack of chemicals. As a result, the finished product contains more nutrients. However, organic fruit and vegetables decrease in quality quicker.
IQF fruit and vegetables contain antioxidants and other healthy ingredients. Not only that, they retain their carbohydrate, protein, and fiber levels. Plus, preservatives in non-organic fruit and vegetables that increase food’s lifespan are usually harmful to your health by design.
More often than not, pesticides and preservatives are human-made chemicals. These disperse onto crops as fertilizer. Organic food doesn’t have this issue, so your customers can enjoy their meals knowing your meals are safe and nutritional.
Therefore, if the opportunity arises with organic frozen or non-frozen, buying organic frozen fruit and vegetables is the preferred option. That way, you get the best of both worlds and make sure that the food you serve your customers is of the highest quality If your business opens in the morning, it’s always a good idea to have some fresh fruit and vegetables available. Still, it’s not a good idea to rely on them for later in the day.
Pesticides are a dirty word these days. The thought of eating manufactured chemicals doesn’t appeal to anyone. Whether your food arrives frozen or fresh, with organic food, you get all the benefits of organic food without worrying about any reduction in quality.
Many believe freezing produce is detrimental to the carbon footprint. Yet, a surge in renewable energy and efficient supply chains is occurring. Doing this makes it easier than ever to provide sustainable food transportation. Many farms generate their solar energy, wind energy, and in some cases, hydro. In some cases, food waste turns into fuel via recycling processes.
From start to finish, the process makes sure that the fruit is handled with care to avoid bruising and quicker degradation. The whole supply chain process tailors to the individual fruit and vegetables because some will degrade faster than others from picking.
Plus, you have the added benefits of knowing you are purchasing locally produced goods. In food, buying local allows you to reduce your carbon output and result in cheaper, fresher food.
It’s simple. When you combine the lack of chemicals, reduced deterioration of nutrients, and preservability, organic frozen fruit and vegetables taste nicer. In particular, this is true for healthy eating restaurants in warmer climates, with the frozen food feeling fresher to the taste.
Smoothies are the prime example of how organic and frozen can be combined to create a deliciously healthy beverage for your customers. Plus, there’s less risk of inconsistency since it’s easier to measure out by weight in this way. Correct measurements also reduce food wastage as the consistency is right every time.
And it doesn’t stop there. Even in cooked produce, the same applies. The presence of the nutrients will provide a more rounded meal. Consistencies and textures remain true to form and present the meal to your customers with a more superior experience.
As you can see, the benefits of organic frozen fruit and vegetables go beyond our existing knowledge. Their role in developing and growing a business is pivotal in a social climate where customers are more knowledgeable than ever.
The unprecedented demand for sustainability is here to stay. And by adapting your business message to these changes, your business is also more sustainable and will naturally grow for much longer.
Contact us and begin your journey towards frozen organic produce.