Food waste prevention

Food waste in the hospitality and food service sector

Reducing food waste is a key part of the CIEH food policy and we are committed to working with partners and businesses to prevent food waste across all food business sectors.A report published by WRAP in November 2013 Overview of waste in the UK Hospitality and Food Service (HaFS) sector showed that the UKs hospitality and food service sector is facing an annual bill in excess of £2.5 billion for food waste and the equivalent of 1.3 billion meals are wasted annually (that’s 1 in 6 of the meals served by the HaFS sector). The following resources provide further details: Information and guidance for businesses; Food waste recycling website; Cost of food waste infographic.

Support for Environmental Health Professionals

Environmental Health Practitioners (EHPs) can now access free advice on how to help hospitality and food service businesses tackle food waste by watching these four screencasts. Produced in association with the Chartered Institute of Environmental Health (CIEH) and featuring WRAP experts, the screencasts offer a step-by-step guide enabling EHPs to provide businesses with advice on saving money by reducing waste and also signposting them to relevant guidance. The screencasts:

  • give an overview of waste in the hospitality and food service (HaFS) sector;
  • identify food waste prevention opportunities within a business;
  • provide advice to help businesses prevent food waste and realise the associated cost savings; and
  • introduce WRAP’s business support including tools and guidance available under WRAP’s Hospitality and Food Service Agreement.
Food Waste Screencast 1
Introduction
 
  Food Waste Screencast 2
The savings potential
 
     
Food Waste Screencast 3
Good Practice
 
  Food Waste Screencast 4
Putting it into Practice
 

Information for Students

CIEH and WRAP are committed to helping students understand the information and messages highlighted in the food waste prevention workshops that have been offered to operational EHPs. This briefing outlines the challenge and it also provides students the opportunity to learn more about effective food and packaging prevention and management in business. 

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