WRAP's research shows that food waste in the UK hospitality and food service sector is costing businesses £2.5bn each year. Making improvements to how food waste data is collected and measured can make tangible savings to the bottom line.
New guidance, produced under the Courtauld Commitment 2025, can help businesses improve the measurement, management and reporting of food waste.
Matthew Osmond, General Manager - National Accounts, Veolia UK
The guidance has been developed by business for business, including leading hospitality and food service organisations, waste management companies and technology providers. It includes:
- Track the amount of food waste collected
- Understand how much food (and packaging) remains in the general waste stream
- Identify how much can be save financially by throwing away less food
- Includes sample clauses for tendering and contracting waste management services.
- Can help promote food waste prevention and improved recycling of the material collected.
- Discover the benefits of the new Food Loss and Waste Standard.
- Helps hospitality and food service businesses deliver robust food waste measurement as part of a waste reduction strategy.
- Includes guidance on what and how to measure, and provides a consistent standard for those businesses wishing to report their food waste.
- The new guidance has been produced with input from Courtauld 2025 signatories, including Pizza Hut and Veolia:
Steve Packer, Head of Supply Chain, Pizza Hut Restaurants UK
We welcome feedback on these new guidelines. Please email us with any comments and questions.
By downloading resources you are agreeing to use them according to our terms and conditions.
These files may not be suitable for users of assistive technology.
PDF, 157.29 KB
PDF, 160.19 KB
PDF, 378.13 KB
PDF, 264.33 KB
PDF, 601.27 KB