The hospitality and food service (HaFS) sector throws away 1.1 million tonnes of food every year. Three quarters (75%) of this food could have been eaten, costing businesses and organisations £3.2bn.
WRAP says November is the time to get ahead of the sector’s busiest and most wasteful month of December, by putting in measures and actions to reduce food waste, cut costs and save money.
Embedding WRAP’s principles of ‘Target – Measure – Act’ provides a practical foundation that all food businesses and organisations can build on throughout the supply chain and work towards achieving 50% food waste reduction by 2030.
Harriet Lamb, chief executive at WRAP, said: “We know how CEOs and directors in hospitality and food service, leading from the front, can inspire teams to reduce the shocking amount of food that’s binned. So we’re calling on more industry leaders to rise up and take a stand against food waste.
“It is tough for teams working flat out in busy kitchens so they need the leadership, guidance and support to adopt new habits, putting in place practical measures to ensure we are feeding people not bins – and saving the business money along the way.”
The Guardiansofgrub.com website has all the resources that HaFS businesses and organisations need to kick-start their action.