WHY THE HOSPITALITY INDUSTRY

1.3 billion tonnes of food is wasted globally every year*

Food waste can cost hospitality businesses £10k annum, on average*

75% of potatoes
are lost throughout the supply chain

The average cost of avoidable food waste is costing your business £0.42 per cover*

Customers plate waste contributes to almost 34% of the total food waste*

*Source: WRAP UK, Guardians Of Grub Resources.

WHAT IS FOOD WASTE?

In the UK, 60% of the food and drink that is wasted, could be avoided. Food waste has serious environmental consequences, primarily due to greenhouse gas emissions and water usage, as well as links with social issues such as food poverty.  Currently, there is no universally accepted definition of “food waste”. However, a commonly used definition in the UK and the EU is: “any food, and inedible parts of food, removed from the food supply chain to be recovered or disposed of”. 

The waste can arise from different areas of the operation:

SPOILAGE

Food that has to be thrown away due to exceeding the use-by date or damaged.

PREPARATION:

Food waste that generates from prepping - this food waste is usually avoidable.

CONSUMERS PLATE WASTE

Unedible food that generates from consumers plates.

 

SURPLUS:

This is edible food that generates from surplus to requirements. It translates into heavy financial losses and can be redistributed, if not prevented.

All the above areas can be easily tackled through prevention, which will help you anticipate financial losses. Although some food waste is unavoidable, our audits can help you identify areas for improvement, and give you tools to target, measure and prevent. 

The Food Waste Project passion london consultancy consultant sustainability net zero pub r

FINANCIAL BENEFITS OF REDUCING FOOD WASTE

SAVE MONEY, SAVE THE PLANET

In the wake of the war on plastics, food waste is fast gaining media attention for many of the same reasons. Taking action to reduce food waste at your business has a number of financial benefits.

FOOD WASTE = COSTS:  

For any business, throwing away perfectly edible food has a financial knock-on effect. Studies have found that hotels and restaurants realise on average a 7:1 ROI when they invest in reducing food waste; by investing in reduction strategies at your business, you can also enjoy a positive ROI. 

IMPROVE OPERATIONAL EFFICIENCY: 

By putting in place food waste prevention strategies, businesses are able to improve their operational efficiency by identifying and tackling areas that are generating avoidable food waste. Additionally, by implementing food waste streams, operational costs can be reduced (general waste is way more expensive than recycling). 

BE READY FOR FUTURE LEGISLATION:

The UK government has set a target to reduce food waste by 20% by 2025. Measuring food wastage and setting tangible reduction targets can not only help towards achieving this, but will also give you a competitive advantage, as investors look for more than just accountability from companies.

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