WRAP has launched a new campaign to reduce the £3bn in food waste generated by hospitality and foodservice businesses every year.
The Guardians of Grub campaign provides businesses with tips on making simple, low-cost changes to the way food is bought, prepared and served that can reduce waste.
Tips include ordering smaller portions of fresh produce more often; exploring ways of using the same ingredients for different dishes; and offering portion size and side dish options as well as takeaway doggy boxes.
The out-of-home sector is responsible for 10% of the total 10.2 million tonnes of food wasted in the UK each year with the cost of avoidable food waste varying between 38p and £1 for every meal served.
Research by WRAP found that on average 21% of food waste arises from spoilage, with 45% occurring in food preparation and 34% from consumer plates.
Previous research by the World Resources Institute (WRI) and WRAP across 700 companies operating in 17 countries found an average business saving of more than £14 for every £1 invested by a business into reducing food loss and waste.
The Guardians of Grub campaign aims to engage all foodservice establishments, from Michelin star restaurants to local pubs, in food waste reduction by providing access to free materials including information posters and how-to guides, and a free calculator to record the changes being made.
The campaign accompanies WRAP’s new Hospitality and Foodservice Action Plan which defines the steps companies must take to help to deliver the UK Food Waste Reduction Roadmap which sets out how the largest retailers, suppliers, and hospitality and food service companies will contribute towards the SDG 12.3 target of a 50% reduction in food waste by 2030.
“If everyone in the hospitality and food service industry put as much passion into reducing waste as they do into creating delicious food, it would make a massive difference to cutting the damage food waste is doing to our planet,” said WRAP CEO Marcus Gover. “Through this great new campaign, we are showing how everyone can reduce food waste without compromising on quality, or customer experience, and save money.”
The campaign was launched at this week’s Step up to the Plate symposium in London, hosted by the government’s Food Surplus and Waste Champion Ben Elliot, at which food retail and hospitality companies, along with social media influencers and chefs, signed up to a number of commitments to measure and reduce their own food waste and inspire others to follow their lead.