25th May 2023

Food waste is a huge problem: we waste about a third of the food we produce. This not only costs businesses money but it also has a significant environmental impact. Food production requires land to be cleared of nature and biodiversity.

According to WRAP, 1kg of food waste is equivalent to throwing away over 3kg of CO2e. In total, food production and consumption are responsible for around 30% of global carbon emissions. As well as carbon, methane emissions are a problem too – not just from cattle but also from decaying leftover food stuffs that we send to landfill.

Every year, food waste costs the hospitality and food service industry £3.2 billion. Use WRAP’s handy cost saving calculator and input your estimated cover numbers to see how much money and carbon equivalent can be saved.

Guardians of Grub - WRAP's food waste reduction campaign - uses the example of potatoes to demonstrate just how much produce is thrown away before it even reaches hotels.

There are three steps to food waste reduction:

  • Measure
  • Commit
  • Act

 

Measure 

If you serve food regularly as part of your business, WRAP’s Guardians of Grub campaign suggests you measure your waste each week over four weeks, by using four weighable containers labelled as: preparation, spoilage, plate waste and ‘other’. Simply weigh each of your containers at the end of each service and record wastage on a 7 Day Tracking Sheet. You can then input your daily data to WRAP’s Food Tracking Calculator excel spreadsheet. It will automatically calculate how much the food waste is costing your business and where the waste is coming from, as well as the associated CO2e emissions. If you prefer an app then use Unilever Food Solutions Wise Up On Waste online tool.

 

Commit

Commit to reducing food waste in your business and set a reduction target. As part of its Sustainable Tourism Action Plan, Visit Kent is asking all tourism businesses in Kent to make a commitment to reducing food waste. It helps if you have one member of staff who is appointed as ‘food waste champion’. They can use this actionable checklist to help them get started. Your business might also like to sign up to the Guardians of Grub pledge and download the free resources to help you.

 

Act

Tips for reducing your food waste:

  • Prevent food waste
    • Smart, local ordering – try to purchase only what you need. By buying local produce more regularly but in smaller quantities, you’ll get fresh local, seasonal produce that will last for longer.
    • Plan menus seasonally – so as to make the most of seasonal, local produce.
    • Smaller portions - be more aware of portion sizes, avoid overly large servings and actively offer customers half size portions. Consider selling sides as options rather than automatically adding them to every meal.
    • Avoid buffets – they can result in a great deal of uneaten food waste.
    • Store food carefully in labelled, airtight containers and freeze fruit before it begins to turn. It can be used in coulis or smoothies. Regularly check fridge and freezer temperatures as well as the door seals.
  • Reuse leftovers
    • ‘Doggy bags’ - be clear with guests that they can take leftovers home with them if they wish.
    • Fridge clear outs - encourage guests staying in self-catering properties to take food home with them rather than throwing it away at the end of their holiday.
    • Creative cooking - keep hold of leftovers and get creative in the kitchen, using different cooking methods that make the most of the ingredients e.g. off-cuts for stocks and soups.
    • The Food Loop app – set up by the No Food Wasted forum by Produced in Kent, the app brings together businesses, charities, community initiatives and individuals to reduce food waste by matching those in need with those who have surplus food produce.
    • Too Good to Go app - consider signing up to the Too Good to Go App which will allow you to make a profit from surplus food. It is good marketing for your business, wins back sunk costs and helps the planet too.
  • Throw it away thoughtfully
    • Compost - if you are set up to have your own compost area then this can be a great way to get rid of peelings and other food waste.
    • Food waste collections – contact your waste management company or check your district or borough council for food waste collections.

Further information

  • WRAP’s Guardians of Grub campaign:
    • Includes a Cost Savings Skills Course which will give your staff important information about reducing food waste, in just fifteen minutes. 
    • It includes a range of useful resources such as posters for kitchens and staff, bin labels, tracking sheets and calculators, stock control sheet, reduction action plan template, menu planning guide and much more.

 

Read more tips and information on how to become a more sustainable business in our Impacts Resources Hub.

Read inspiring stories from our Impact Heroes where we detail exciting organisations that have taken action on sustainability.

If you have taken action to be more sustainable in your business, we’d love to hear more. Please get in touch with enquiries@visitkent.co.uk