The survey, conducted by Fourth and the Sustainable Restaurant Association (SRA), looks to access how the industry is coping with the food waste challenge, which costs the sector £3.2Bn per year.
It revealed:
- 90% of operators have food waste monitoring practises in place
- 45% are conducting regular food waste audits on site
- Only 10% are using technology to monitor their food waste output
- 60% of businesses provide staff with some form of training on food waste reduction
- 80% can’t say precisely what proportion of their waste is from preparation, spoilage or plate waste – while 20% are currently separating their waste into these more detailed streams
Sebastien Sepierre, managing director – EMEA, Fourth, said: “There are only benefits to reducing waste, both commercially and environmentally, yet our research with the SRA suggests that hospitality businesses have yet to fully embrace the role of technology in this challenge.
“Evidence shows that businesses that employ smart measuring systems typically reduce their waste by 15%, emphasising the vital role that technology can play in promoting better waste management, safeguarding both profits and the planet.
“Cloud-based technology enables owners and managers to monitor all stock within the business and order in a timely fashion to help keep waste down. Inputting wastage also allows them to keep a close eye – and therefore work to reduce – what is going to waste before and after service.”
To help businesses focus on food waste, Fourth and the SRA have produced a FREE downloadable whitepaper for the hospitality sector.