The campaign, developed by WRAP as part of its work to cut food waste from farm to fork, was unveiled at a symposium organised by the Government’s Food Surplus and Waste Champion Ben Elliot, and attended by senior business figures, the Secretary of State for the Environment Michael Gove.
It is aimed at empowering professionals from across the hospitality and food service sector to reduce the amount of food thrown away in their establishments and is aimed at everyone from Michelin star restaurants to local pubs and wherever food is served to order. It is about making simple, low-cost changes to the way food is bought, prepared and served that have waste reduction in mind.
Food Surplus and Waste Champion Ben Elliot said: “This campaign brilliantly shines a light on the food waste epidemic. Initiatives like this provide a strong foundation for change. Less conversation, more action. We are all in this together. It’s time to stand tall and work towards a waste-less future.”
A suite of free materials has been produced for the campaign, using the latest behavioural change strategies to inform best practice that can be incorporated into any business. These include information posters and how-to guides, and a free calculator to record the changes being made.
The launch will be followed by a dedicated month of action in September when the hospitality and food service sector will come together to Stand up for Food.
Already many of the UK’s largest hospitality and food service representatives have pledged their support to the initiative, including the BBPA (British Beer and Pub Association), the FWD (Federation of Wholesale Distributors), the SRA (Sustainable Restaurant Association) and UKHospitality.
Guardians of Grub has been developed to inspire action at every level of the hospitality and food service profession; from kitchen porter to business owner and across preparation and service.
The sector is responsible for ten% (one million tonnes) 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 it serves.