A review by contract caterer Elior highlighted potential savings of over £2,000 on a single site. Monitoring food waste generated quickly led to a more cost effective, less wasteful method of working.

Key facts
  • WRAP’s Resource Optimisation Review highlighted potential cost savings of £2,441
  • The staff restaurant serves 315 employees. Monitoring food waste by weight rather than cost has had a significant impact

Background

Elior is a leading provider of food and integrated services, operating across a wide spectrum of sectors including business and industry, education, defence and healthcare. The company employs some 10,000 people. Recognising the impact of food services on society, it has made sustainable development an integral part of the business strategy.

At TDK-Lambda’s manufacturing site in Ilfracombe, Elior provides breakfast and lunch to 315 employees in addition to offering an all-day vending service. Elior’s Regional Director for the South, Mark Hall, described the drivers for becoming more resource efficient as three-fold: “Legislation, corporate responsibility and cost all play their part.”

We have to ensure that we are compliant with the law, and we also want to do what’s right for the environment; we are a large player and since one of the largest waste streams in the modern world is food waste, we need to act on that.

Cost is also a big issue at the moment; food costs are increasing, along with transport costs, which are a key factor on food price increases. So any way that we can reduce wastage and consequently reduce food costs represents an achievement.

Mark Hall, Regional Director for the South, Elior

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