Food waste remains one of the major sustainability issues facing the hospitality sector – environmentally, socially and economically. It is an issue that impacts and concerns us all – and we are all part of the problem. As Zero Waste Week begins this week, we take a look at how businesses can take steps to become waste-free, along with some handy top tips from our team!
Food Waste and the Hospitality Industry
Without a doubt, hospitality is a big culprit when it comes to food waste. In monetary terms, it costs the hospitality and foodservice sector £3.2billion every year – that’s an average of £10k per outlet, per year1. Globally, we waste one billion tons of food annually, according to the UN Environment Programme (UNEP). This is money that businesses should be seeing in their profits, not the bin!
A survey, conducted by Fourth and the Sustainable Restaurant Association, also revealed that only one-fifth of sector businesses currently track whether their food waste comes from preparation, spoilage or plate waste. This demonstrates that as an industry, there’s more work to be done in helping to meet the government’s goal – to halve food waste by 2030.
Having said that, there have been some positive steps and commitments made over the last few years by suppliers, other businesses and the wider industry to prevent food from going to waste. Wrap’s Courtauld Commitment 2030 for one, has been a success story, along with food waste regulations in the Environmental Act 2021, which has made a huge impact within the industry. The Food Waste Reduction Roadmap, collaborated by Wrap and IGD, has also been a groundbreaking initiative for UK businesses – providing them with consistency and confidence in the products they serve.
Zero Waste Week
Zero Waste Week is another successful platform that allows businesses to celebrate and amplify their efforts to prevent food from going to waste. Taking place throughout the first week in September, the award winning campaign is a fantastic way of helping everyone from householders, organisations and schools to universities and community groups to reduce landfill waste so they can save money, preserve resources and protect the environment.
It is a simple initiative to get involved in. There are just three easy steps to join – mark the date in your calendar, set your goal to do one thing to reduce landfill waste and finally – take action, have fun and enjoy celebrating your successes!
For those thinking of how they can get involved and reduce their food waste, here are some top tips to get you going…
Be creative in the kitchen
There are lots of creative uses for all of those unwanted ingredients in the kitchen, including potato peelings, meat trimmings and wonky fruits and vegetables. They may not be perfect to look at, but the taste still remains. So, think outside the box and consider repurposing these ingredients for the likes of healthy smoothies, tasty stews or even warming winter soups. By using these ingredients you are not only getting the most out of your ingredient spend, but are also helping to cut down on the amount of food that ends up in landfill. It’s a win-win situation!
Compost your waste
Converting organic waste into compost is an environmentally friendly practice. This sustainable approach not only cuts food waste in landfills but also enhances the growth of organic produce. However… before you begin to compost at your business, make sure that you check composting regulations!
Conduct regular food waste audits
Initiating a waste audit is the first step towards managing and cutting down levels of food waste within businesses. The audit process is vital for setting the ground rules for creating effective waste management strategies. Once businesses have completed the audit process, establish some objectives – and more importantly, stick to them.
Menu planning and portion control
Carefully thought out menus that take into account seasonal ingredients, local availability and customer preferences is paramount when it comes to reducing waste levels. By offering a balanced variety of dishes, businesses can ensure that ingredients are used efficiently. Portion control is also key. Consider reducing portion sizes or making some adjustments to your menu – such as offering different sizes of items. These changes can all help minimise plate waste while still satisfying customers’ appetites. They can also encourage more sharing, resulting in a more enjoyable eating experience.
Monitor food stocks effectively
The sheer growth in smart stock management, purchasing and EPoS technology, particularly over the last few years, has provided businesses and operators with valuable tools to monitor food stock more effectively. When used correctly, these systems can result in a drive in efficiency, helping to reduce manual labour as well as reducing the risk of food wastage. These technologies are simple, yet effective and definitely worth considering.
Team up with a charity
Partnering with charities and local food banks can be the perfect solution for both reducing food waste and giving back to the community. Rather than just binning excess food, businesses can donate it to organisations that redistribute it to those who need it the most. This not only demonstrates social responsibility, it also improves brand reputation.
Train your employees
A motivated and engaged workforce can be a powerful tool when combating food waste, which explains why wider training of staff and transparency amongst employees are key. Training can be done internally or externally to help provide valuable insight into the huge impact food waste has on our businesses as well as our planet. Regular workshops and seminars can keep employees informed about best practices and encourage them to actively participate in waste reduction initiatives. These are all areas of the business that, if improved, could make a huge difference not only to your profit margins, but also to the planet.
Work closely with your supply chain
In order to take control over food waste levels, operators and businesses must work closely with their suppliers to ensure that every aspect of the supply chain is committed to minimising and monitoring waste. By asking farmers and suppliers what is being wasted and why, for instance, could result in changes that could potentially instantly reduce waste and save you money in the process.
One last thing…
Our final word of advice would be to be part of the solution, not the problem. Instead of viewing food wastage as a challenge, look at it as more of an opportunity – a time to make a change and a time to make a difference!
