Hospitality is an industry that produces an inevitable amount of unavoidable food waste, such as off-cuts and peelings, but it is also one that can use better food waste measurement to save money and improve efficiency. Figures published in a report ‘UK Foodservice Industry in 2011’ (Horizons FS Ltd) confirm that there are almost 260,000 catering and hospitality outlets in the UK. Sales of food and drink in the sector exceed £42 billion and it is estimated that over eight billion meals are served every year.
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