Earth Week 2023 Series
Food waste in the hospitality sector refers to any food items that are discarded or wasted during the preparation, cooking, or serving of meals in restaurants, hotels, and other food service establishments. This includes both edible and inedible food waste, such as trimmings, spoiled or expired ingredients, and uneaten portions of meals.
The UK throws away around 9.5 million tonnes of food waste in a single year, and £19 billion is wasted annually when food is disposed of unnecessarily. This food waste contributes to environmental issues, such as greenhouse gas emissions, water and land use, and biodiversity loss. Additionally, it has a financial impact on businesses which need to pay for the food they purchase, as well as the costs associated with disposing of any waste. When food is wasted, businesses lose money, and this can affect their profitability and sustainability over time.
To address food waste in the hospitality sector in the UK, businesses are implementing measures such as food waste audits, staff training, portion control, and donation programs to minimize waste and improve sustainability practices. Additionally, the UK government has set a target to reduce food waste by 50% by 2030, and has launched initiatives to support businesses in achieving this goal, such as the Courtauld Commitment 2025 and the Waste and Resources Action Programme (WRAP).
What is waste management in the hospitality industry?
Waste management in the hospitality industry refers to the process of identifying, measuring, and reducing waste generated by hotels, restaurants, and other hospitality businesses. This includes the management of all types of waste, including food waste, packaging waste, and other types of waste generated by the industry.
Effective waste management in the hospitality industry involves several key steps:
Waste audit: Conducting a waste audit is the first step in effective waste management. This involves analyzing the types and amounts of waste generated by the business, as well as identifying the sources of waste and opportunities for waste reduction.
Waste reduction strategies: Based on the results of the waste audit, the business can develop strategies for reducing waste. This may include implementing practices such as composting, recycling, and donation programs, as well as reducing waste through better inventory management and portion control.
Staff training: Staff training is an essential part of effective waste management. This involves educating employees on the importance of waste reduction and providing them with the skills and knowledge needed to implement waste reduction practices.
Monitoring and measurement: To ensure that waste reduction strategies are effective, it is important to monitor and measure waste on an ongoing basis. This can include tracking the amount and types of waste generated, as well as regularly reviewing waste reduction practices to identify areas for improvement.
Effective waste management in the hospitality industry can have several benefits, including reducing costs, increasing profits, improving sustainability practices, and enhancing the reputation of the business with consumers who value sustainability and social responsibility.
How Capcon can help
Capcon’s services to the hospitality sector are designed to give businesses real-time visibility across operations, analysing the effectiveness of existing processes and performance, and putting measures in place to enhance productivity and efficiency.
Our team of experts can provide customised solutions to meet the specific needs of your hospitality business, ensuring seamless integration with your existing systems and processes. Contact us today to learn how we can help streamline your operations and improve your bottom line.
Also in the Series:
The primary causes of food wastage in the hospitality industry
