Preventing Food Waste in the Hospitality and Food Service Sector. Screencast 1: Introduction
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1 Preventing Food Waste in the Hospitality and Food Service Sector Screencast 1: Introduction
2 This screencast series will: give an overview of waste in the hospitality and food service (HaFS) sector; identify food waste prevention opportunities; provide advice to help businesses prevent food waste and realise the associated cost savings; and introduce WRAP s business support including tools and guidance available under WRAP s Hospitality and Food Service Agreement.
3 WRAP WRAP is funded by all four governments across the UK because they value our expertise, research and practical advice. Our vision is a world where resources are used sustainably. We help businesses, individuals and communities reap the benefits of reducing waste, developing sustainable products and using resources in an efficient way.
4 WRAP - working in partnership We are working in partnership with the Chartered Institute of Environmental Health, which has around 6,000 members who are publicly employed Environmental Health Practitioners (EHPs) to: share best practice and promote food waste prevention; and engage businesses to help them identify food waste prevention opportunities, improve the management of their kitchens and save money.
5 The UK hospitality and food service sector Serves over 8 billion meals a year. Produces over 2.87 million tonnes of food and associated packaging waste. Sends 54% of this to landfill. Source: WRAP
6 Food purchased in the UK HaFS sector 82.2% is eaten 17.8% is wasted 13.2% is avoidable 4.6% is unavoidable Source: WRAP
7 Source: WRAP
8 More environmental and financial benefits The Waste Hierarchy Prevention is where there are the greatest savings Last resort
9 Food waste (920,000 tonnes/year) Plate waste Spoilage Plate waste Spoilage Preparation Preparation Contract catering, casual and fine dining Basic dining Source: WRAP
10 Preparation waste
11
12 The Hospitality and Food Service Agreement (HaFSA) Launched in June 2012 with more than 70 signatories. Established working groups which are supporting the sector in topics such as procurement and packaging. Over 190 signatories and supporters across the supply chain. Signatories are implementing plans to reduce food waste and recycle more. Online tools available to help businesses take action and make savings.
13 HaFSA targets Prevention target: Reduce food and associated packaging waste arisings by 5% by the end of This will be against a 2012 baseline and be measured by CO 2 e emissions. Waste management target: Increase the overall rate of food and packaging waste being recycled, sent to anaerobic digestion or composted to at least 70% by the end of 2015.
14 Support for signatories Large businesses (> 250 employees) are required to report annually through WRAP s online reporting portal; are allocated a Key Account Manager who will develop a tailored support programme Smaller businesses (< 250 employees) are not required to report annually; can access support through WRAP s helpline and online resource centre.
15 The Hospitality and Food Service Info-Finder (
16 Resource centre for small businesses wrap.org.uk/resource-centre
17 Food Waste Recycling hub wrap.org.uk/content/sme-food-waste/recycling-guidance
18 The Waste (Scotland) Regulations 2012 Scottish food businesses must present their food waste for separate collection. To find out more visit resourceefficientscotland.com/regulations
19 WRAP resources Recipes and consumer-facing resources are available from lovefoodhatewaste.com A Love Food Hate Waste resource pack to help businesses engage with customers and reduce plate waste is available from wrap.org.uk/content/less-food-waste -saves-money
20 Information on the Hospitality and Food Service Agreement WRAP Helpline
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