Organisations in the Hospitality & Food Service sector are increasingly expected to undertake measures to ensure sustainability in their operations, and in their supply chains.
Awareness of the food system’s contribution to climate change, deforestation, water stress, food waste and other sustainability challenges is on the increase and there are commercial and reputational benefits from taking action.
Food waste costs the hospitality and food service sector £3.2 billion every year – that’s an average of £10k per outlet, per year.This is money that businesses should see in their profits, not in the bin.
What is WRAP doing?
Guardians of Grub
Our food waste reduction campaign for hospitality and food service sector operators has received industry support from Ken Hom and Melissa Hemsley, as well as trade bodies such as UKHospitality, the British Beer and Pub Association, the Sustainable Restaurant Association and the Royal Academy of Culinary Arts.
The Courtauld Commitment
Our flagship farm-to-fork voluntary agreement achieved a 7% food waste reduction between 2015 and 2018.
The Courtauld Commitment's new level of membership enables even more businesses than ever before to enjoy the benefits.
Food Waste Reduction Roadmap
IGD and WRAP have led an industry-wide programme of work developing a roadmap for how the UK food industry will help achieve UN Sustainable Development Goal 12.3, consulting widely with businesses, trade bodies and others from agriculture, production and manufacture, retail and hospitality and food service.
What can my organisation do?
1. Reduce supply chain food waste. Using WRAP’s research and guidance, hospitality and food service organisations can reduce food waste by working with their supply chain partners to refine their processes to cut-out waste in their production and manufacturing. A key part of reducing food waste in manufacturing requires organisations to work together to find areas where waste reduction can be achieved. Organisations who work with other companies across their supply chain can make real substantial changes that bring about both environmental and economic benefits for all organisations involved.
2. Reduce water stress. Understand the water-related risks in the areas that your supply chains operate - a useful tool for this is the WWF Water Risk Filter. Monitor water use and improve water efficiency in operations under your direct influence. This is the first step in effective water management and will have a bottom line benefit.
3. Reduce greenhouse gas emissions. Many food and drink businesses are – or are considering - setting targets to reduce GHG emissions in their supply chain in response to national and international targets. At the same time, many are facing the same challenge regarding how to robustly track progress against these targets. WRAP has identified a need for uniformity in GHG accounting; as well as a need for businesses in different parts of the supply chain to work together on reporting requirements.
Reducing food waste
Measuring food waste is the first step for businesses aiming to manage it more effectively.
Reducing greenhouse gas emissions
With nearly 150 million tonnes of CO2e linked to the production, distribution, consumption and disposal of the food and drink we consume in the UK, the Courtauld Commitment is taking collaborative action to deliver carbon reduction at scale.
Reducing water stress
Hospitality and food service sector businesses can play a key role in helping to protect our most precious resource.
Surplus food redistribution
Ensuring that no good food goes to waste.
Love Food Hate Waste
Find out about award-winning campaign to help citizens reduce wasted food.