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Helping you Rise Up Against Food Waste

Join the Guardians of Grub campaign to tackle food waste in the UK's Hospitality and Food Service sector. Download the free resources, take action, and make a real difference today.

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Helping you Rise Up Against Food Waste

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  1. Helping you Rise Up Against Food Waste guardiansofgrub.com #GuardiansOfGrub

  2. FOR EVERY 2 TONNESOFFOODWE EAT, ANOTHER TONNEISWASTED The Issue

  3. If food loss and waste were a country… …it would be THE 3RD LARGESTgreenhouse gas emitter

  4. Increased demand 50% by 2030 (IEA) ENERGY Climate Change Water Increased demand 30% by 2030 (IFPRI) Food Increased demand 50% by 2030 (FAO)

  5. The UK’s Hospitality and Food Service Sector throws away1,000,000*tonnes of food each year, of which75%* is avoidable * Stats provided by WRAP

  6. EACH YEAR ITCOSTSOUR INDUSTRY£2.9 BILLION

  7. HaFS food waste stats* 1 million tonnes * Stats provided by WRAP

  8. Where does food waste come from?

  9. 75% of potatoes arelost throughout the food journey… 31 POTATOES ARE THROWN AWAY BEFORE THEY REACH THE HOTEL 44 POTATOES ARE THROWN AWAY AT THE HOTEL 9 Grading 2 In field 3 100 Potatoes Storage 15 75 17 20 9 Packing and transportation 25 plate eaten Spoilage in kitchen * Stats provided by WRAP Preparation

  10. And it’s important to our customers…

  11. I It all starts with STAND UP FOR FOOD month this September. This will bring the whole of the HaFS sector together to build an unstoppable movement against wasted food. Together, we will make a real difference.

  12. Visitguardiansofgrub.com Download the resources- Campaign toolkit - Operational resources- A month of action packSubscribe to receive regular updates

  13. Guardians of Grub will provide the tools we need to reduce waste in our business…

  14. Operational resources

  15. How to show and galvanise support in our business From social media copy, videos, posters, email signatures and a staff briefing; The campaign toolkit provides everything we need to run our own Guardians of Grub campaign. Here is a sample of what is available to us in the campaign toolkit…

  16. Posters

  17. Short videos for social media and internal communications channels

  18. Email signature

  19. Food Waste Reduction in Action It’s really simple to take part, just take a look at some examples of other HaFS businesses who have already done it, making small changes which have made a huge impact to their business.

  20. SMART SAVINGS AT CRIEFF HYDRO HOTEL Examples and IMPACT • After just 8 weeks in a single restaurant: • REDUCED COSTS RELATING TO FOOD THROWN AWAY BY 43% • EQUATES TO AN ANNUAL SAVING OF AROUND 11.5 TONNES OF FOOD • APPROXIMATELY £51,750 OF SAVINGS “This has given us the wake up call that we needed. It has shown us just how much cash we were effectively putting into the bin on a daily basis. Seeing the level of detail, down to the waste from specific components of a dish, really brings home the need to change practices and increase awareness. The WRAP trial has played a massive part in helping to change perceptions and deliver savings.” Marcus Kenyon, General Manager

  21. SMART SAVINGS AT CRIEFF HYDRO HOTEL Examples and IMPACT • Crieff Hydro is a four star luxury spa hotel in Perthshire • 213 en-suite rooms, over 500 staff. • took part in a trial to track food thrown away in its main Meikle restaurant. • By using a smart meter the hotel identified the areas to focus on were the breakfast and lunch buffet. • Measures taken: • Reduced buffet container sizes • Smart production planning and greater use of small batch preparation • Greater staff engagement via weekly food waste reduction targets.

  22. SEEING IS BELIEVING WHEN IT COMES TO FOOD THROWN AWAY Examples and IMPACT • A review at a single Elior site suggested a range of initiatives that offered: • POSSIBLE ANNUAL COST SAVINGS OF £2,441 • DIVERSION OF 1.6 TONNES OF WASTE FROM LANDFILL “In the first week, the chef manager phoned me to say he couldn’t believe that they had filled a whole bag of food waste. Previously, we had no indication on the volume being wasted. If anything, just holding on to the waste before disposal allows you a clear view of the quantities.” Mark Hall, Regional Director for the South, Elior

  23. SEEING IS BELIEVING WHEN IT COMES TO FOOD THROWN AWAY Examples and IMPACT Elior is a leading provider of food services. Recognising the impact of food services on society, it has made sustainable development an integral part of its business strategy. By implementing a tracking system the company realised that it was throwing away greater levels of food than imagined. • Measures taken: • The use of clear bags when separating food waste was crucial to seeing and addressing the problem. • Organise training sessions to demonstrate the correct way to prepare fruit and vegetables to make the most of ingredients

  24. WHAT IS OUR COMMITMENT? Step 1. As a business we will join* the campaign at guardiansofgrub.comand download the free resources and tools to measure our food wasted Step 2. Take a stand by using the operational resources to measure our food waste this September in Stand Up For Food month Step 3. Appoint a Guardian of Grub champion to drive activity within our business, by using the toolkit assets to show our support and to organise the kitchens with any necessary equipment to start measuring in September • * WRAP will share hints, tips and advice for reducing our food waste as well as exclusive content and support.

  25. guardiansofgrub.com #GuardiansOfGrub

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