Foodservice Waste Management & Prevention Awards
December 6 @ 7:00 pm - 11:00 pm
Waste remains a mega-trend and one of the biggest challenges to the foodservice and hospitality industry. Food waste, in particular, has emerged as one of the defining sustainability issues of our modern food system, whilst packaging presents a perpetual and colossal problem. In foodservice 920,000 tonnes of food is wasted every year, of which a staggering 75% is avoidable. 30% - 50% of food produced never reaches the human stomach. Simultaneously 1.3 million tonnes of packaging and 0.66 million tonnes of other non-food wastes are also discarded. Much best practice is in evidence; but unacceptable waste culture remains prevalent.
The objective of the Foodservice Waste Management & Prevention Awards is to specifically give the out of home sector a platform for recognition and to showcase best practice and leadership. The by-product is to encourage those still ambivalent about waste to take the issue more seriously and to get involved.