Food waste costs the foodservice sector an estimated £3.2 billion a year (£10,000 per outlet). Fourth is calling on operators to join them to tackle the ‘pressing issue’.
The guide outlines why every job role in foodservice should care about food waste and what actions they can specifically take to tackle it, whether they work in menu planning, as a chef or in senior management.
The 64-page report was produced following research and interviews conducted with waste management experts from hospitality companies including Sodexo, WRAP and BaxterStorey.
Catherine Marshal, communication director at Fourth, said: “There is no silver bullet or quick fix to reducing food waste – tackling it requires a concerted effort from across the industry and at Fourth we’re determined to do our bit.
“While the enormity of the challenge at hand can be daunting for some, the findings indicate that it’s often little tweaks, such as introducing clear bins so that chefs can see what is being thrown away, that can make a fundamental difference.
“What’s clear from the report is that we could all be doing more, from the boardroom to the kitchen, to tackle the complex issue at hand. Meaningful change will require collaboration from across the industry and the sharing of best practices and insights, starting with this report."