Your Business Is Food: Don’t Throw It Away!
About this good practice
The length of the review depends on how long it’s needed to get a clear picture of where food is being thrown away -through 3-day, 7-day or more tracking sheets. A calculator tool is used to see at what stage food is being thrown away on site. The Calculator includes handy graphs to show the savings that can be made to help focus on the actions for your business. Some corrective actions have been very efficient to cut food waste:
- improved portion control;
- optimising the use of ingredients;
- improved management of food prepared after the main evening peak service;
- asking customers if they want side dishes.
Expert opinion
Food waste prevention was highlighted as a priority in the EU Communication on 'Closing the loop – an EU action plan for the Circular Economy'. In May 2018 Member States took further steps by agreeing on a set of ambitious measures, i.e. achievement of EU-wide food waste reduction target of 30% by 2025 and 50% by 2030. This practice is in line with these EU priorities. It is an example of campaign launched to address food waste in catering sector and specifically in hospitals. An important aspect of the practice is that it focuses on the costs associated with food waste and aims to motivate hospitals to review these costs and take action to reduce them. The idea of conducting food waste inventory in hospitals breaks stereotypes at catering level and could serve as an inspiring example for other regions and countries. The campaign tools such as the calculator tool and the starter guide can be helpful and interesting for other regions. The idea, approach, results and lessons can therefore serve as a model as food waste is an issue for many hospitals.
Resources needed
Evidence of success
• Used by the sector incl. the British Hospitality Association
(now UK Hospitality), Chartered Institute of Environmental
Health, Sustainable Restaurant Association, Considerate Hoteliers
• Reduction of perishable food purchasing costs up to 25%
• Food waste reduced up to 72%
• Gross profit up by 3-5% following 33% reduction in food waste
Potential for learning or transfer
This campaign has a hudge learning and transfer potential as the ECOWASTE4FOOD cross-visits demonstrated. Conducting food waste inventories, engaging and training staff on new food handling and redesigning menus has been identified as a key issue in various countries. High level’ expertise from WRAP can beneficiate to all outside the UK.
Further information
Website
Good practice owner
You can contact the good practice owner below for more detailed information.
British Hospitality Association (now UKHospitality)