Health and care sector food service company apetito work with their customers to implement Target, Measure, Act. By working with teams in hospitals and care homes to increase understanding of portion sizes, to measure food waste clearly and consistently, and to take ownership of reviewing and acting on the data collected, they have seen food waste reduction of as much as 50%.
Foodservice provider BaxterStorey has delivered a food waste reduction of over 41%, since it launched ‘Food Waste Costing the Earth’ in 2014, equating to 6,600 tonnes, saving clients over £3m in disposal costs and £300k in energy costs. The initiative empowers teams to collect and measure food waste in the way they felt most appropriate for their location, which means it fits seamlessly into the everyday running of their kitchens without impacting cost or resources. To date over 900 accounts report plate, spoilage and production waste, and the percentage of food waste against purchases has fallen from an estimated 10% to less than 3% in 2018. Read more here.
Pizza Hut Restaurants
Since 2015 Pizza Hut Restaurants has seen a reduction in kitchen operational food waste as a percentage of food purchased, of ~50%. This is against a target of 20% in alignment with the Courtauld 2025 target. Achievement of this target in such a short timeframe was as a result of the exceptional rigour and discipline displayed by the operations teams. The company continues to maintain this level of performance through periodic measurement and process improvement. Current efforts are focused on the challenge of consumer plate waste reduction.
WRAP's Guardians of Grub campaign was launched in May 2019, to empower professionals from across the sector to reduce the amount of food thrown away in their operations. Resources are designed around the practical task of food waste measurement; a critical prerequisite for full implementation of Target, Measure, Act. September 2019 saw the Guardians of Grub Stand Up For Food month of action, with partners (influencers and operators) encouraging the sector to measure the food they waste in order to reduce it.
Our case studies show how businesses from across the sector have reaped the rewards of reducing food waste. For example, during a seven-day pilot, using the tracking sheet and calculator tools, The Balloon Bar, a café/restaurant located in the University of Bristol’s Students Union, produced 60kg of food waste, a projected annual cost to the usiness of £4,160. Changes to the salad buffet, menu design and portion control have already been implemented.
Find out how FoodSave has helped small and medium-sized food businesses in London reduce their food waste, put surplus food to good use and dispose of unavoidable food waste more responsibly.
Sustainable Restaurant Association
With a longstanding and close working relationship with WRAP, as well as a shared belief in the ‘what’s measured gets managed’ approach, aligning with Target, Measure, Act and the new Guardians of Grub campaign were simple choices for the Sustainable Restaurant Association (SRA). Both campaigns are helping to raise awareness of the need for the industry to act on food waste. They also provide a sharp focus on which operators and organisations like the SRA can concentrate their impact programmes.