A bold new industry campaign launches this week to tackle nearly £3 billion worth of food that is wasted every year across the UK hospitality and food service sector, of which 75% could have been eaten.
The Guardians of Grub campaign was developed by WRAP as part of its ambitious work to cut food waste from farm to fork.
The Guardians of Grub campaign is aimed at empowering professionals from across the hospitality and food service sector to reduce the amount of food thrown away in their establishments. The campaign is aimed at everyone from Michelin star restaurants to local pubs and wherever food is served to order. It is about making simple, low-cost
changes to the way food is bought, prepared and served.
Food Surplus and Waste Champion Ben Elliot says:“This campaign brilliantly shines a light on the food waste epidemic. Initiatives like this provide a strong foundation for change. Less conversation, more action. We are all in this together. It’s time to stand tall and work towards a waste-less future.”
A suite of free materials has been produced for the Guardians of Grub, using the latest behavioural change strategies to inform best practice that can easily be incorporated into any business, by anyone. These include information posters and how-to guides, and a free calculator to record the changes being made.
Guardians of Grub has been developed to inspire action at every level of the hospitality and food service profession; from kitchen porter to business owner and across preparation and service. The theme of guardians helps stress the enormous environmental impact wasted food has on the planet, and makes the point that everyone has the power to defeat waste within their work.
The sector itself is responsible for ten per cent (one million tonnes) of the total 10.2 million tonnes of food wasted in the UK each year, with the cost of avoidable food waste varying between 38p and £1 for every meal it serves. Previous research by the World Resources Institute (WRI) and WRAP across 700 companies operating in 17 countries found a high return on investment for activities implemented to reduce food waste. The average business saving, across multiple sectors, was shown to be more than £14 for every £1 invested by a business into reducing food loss.
Kate Nicholls, CEO UKHospitality, says: “Food waste is a serious issue and one that consumers and businesses increasingly feel passionate about. UKHospitality, our members and the wider hospitality industry also take the issue seriously and we want to make sure we capitalise on our efforts to significantly cut down the amount of food we throw away. Guardians of Grub is a fantastic campaign and we are urging everyone in hospitality to get behind the campaign and help reduce the 1 million tonnes of food the sector currently wastes per year.”
The Guardians of Grub microsite is packed with free materials that businesses can use to tackle food waste, focussing on common triggers for waste in the kitchen and plate waste.
More information can be requested from GuardiansOfGrub@wrap.org.uk