UK hospitality alone wastes nearly 1 million tonnes of edible food per year.
Takeaway restaurants remain open, but consumption patterns have most certainly changed. Unpredictable demand, amongst other factors, has led to an increase in food waste.
Takeaway operators surveyed reported throwing away £148 worth of food per week since lockdown began, compared to £111 in December 2019. This has cost the sector £16.7m during lockdown.
Working with Just Eat, we have created specific guidelines for restaurants who may be experiencing an increase in food waste and are serious about fighting it. Our toolkit can be found here.
Of businesses reported fluctuations in demand
Of businesses reported disruptions to supply chains
Of businesses reported disruptions to business models
Food Waste Bad Taste is a 6-week online programme supporting hospitality businesses across the country to Target, Measure and Act on food waste in their business, as per WRAP’s latest framework, with our guidance.
The programme provides a collection of materials, tips and guidance to help your business reduce its carbon footprint, save money and contribute to the UN’s Sustainable Development Goal 12.3 – cutting global food waste by 50% by 2030.
The next cohort begins on 23 March 2020 – spaces are limited to businesses with 250+ employees
We were supported every step of the way, literally taken by the hand through each week. The online community was a great help to bounce ideas and concerns off other members participating in the campaign. Food Waste Bad Taste gave us the tools and resources to kick start us into action.
Enquire about Food Waste Bad Taste
Read more about the programme in this information pack
We’re throwing out a whopping 600,000 tonnes of food waste from restaurants every year, most of it filling up scarce landfill space. As well as the cost to the environment, this waste is costing us – restaurants and diners – a fortune.
The Sustainable Restaurant Association (SRA) launched Too Good To Waste on October 5 2011, with the aim of raising both consumer and industry awareness about the appalling scale of restaurant food waste, alongside offering viable alternatives for diners and restaurants: it introduces diners to the ‘doggy box’, making it not just acceptable, but positive for diners to ask to take their leftover food home.
The campaign coordinated restaurant action by providing simple advice on how to reduce food waste, including prep waste and spoilage, and supplying doggy boxes for restaurants to box up, rather than bin leftovers. All of the free boxes were used up, but you can purchase Too Good To Waste branded boxes from London Bio Packaging.
If you’re a food service business looking for help with food waste reduction targets or a company that supplies hospitality with food waste solutions, we want to hear from you.