Tag Archives: United against Waste

Side dishes to blame for food waste

MORE THAN half of consumers leave food uneaten because the portions are too big or they have ordered too much, often in the form of side dishes.   New research published today, June 4th, shows that changes to portion sizes, greater choice and improved communication with customers could cut waste and save foodservice companies millions…
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New app to help chefs cut food waste

CHEFS are being offered a free app to help them keep track of the food waste in their kitchens and better assess how to reduce it.                   The technology has been developed by Unilever Food Solutions as part of its “United Against waste” campaign to help reduce…
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Grocers on track with waste targets

THE GROCERY sector has delivered on its commitments to cut waste up and down the supply chain.                             New figures released by WRAP show that supply chain waste has been cut by 8.8% – well ahead of the three-year target of 5%.…
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FootprintComment: Tracey Rogers of UFS talks about food waste

ONE YEAR on, Tracey Rogers, managing director of Unilever Food Solutions comments exclusively to FoodserviceFootprint.com about the impact of United Against Waste.                      “A year ago we called upon the industry to unite to tackle the issue of avoidable food waste, as part of our United…
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Voluntary agreement looking more likely to be end of June

THE LONG-AWAITED voluntary agreement on waste for the hospitality sector looking more likely to be end of June with many more hurdles to overcome.   A progress report of the Government’s waste review 2011 stated that development of the so-called  ‘Hospitality and Food Service Agreement’ is “on track” and is “expected to be launched in…
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Household food waste falls

Household food waste has fallen by 13%, but the UK is still throwing away £12bn of edible food.     Since 2006/07, household food waste has fallen from 8.3 million tonnes to 7.2 million tonnes a year. However, the vast amounts of edible food waste ending up in bins leaves a “big job” to be…
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SRA’s campaign on track

Forget the iPhone 4, ‘doggie boxes’ are the most popular innovation if you’re in foodservice. The specially-designed boxes are part of the ‘Too good to waste campaign’ (http://www.toogood-towaste.co.uk/), which is helping restaurants cut waste by allowing customers to take leftovers home with them. According to the Sustainable Restaurant Association  (SRA), all 25,000 of the boxes…
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