Food waste is a pressing issue for all hospitality businesses. Consider the expensive ingredients thrown into bins then, on top of the cost of the food – which is hopefully seasonal and regional – there are the costs of staff prep and the cost of utilities during the preparation of the meal. (How much ARE your water, gas and electric bills?) Then, businesses pay to have food waste bins taken away – and, if it is by weight then the costs increase. Additional charges for sending waste to the UK’s dwindling landfill sites can add further costs. Suddenly, the reduction of food waste has become an urgent issue as business owners recognise the costs to both the business and the environment.
Find out the very latest on food waste from Mike Hanson MIH, head of sustainable business at BaxterStorey, who assesses hospitality’s progress in reducing food waste and tells readers what needs to happen next in this excellent article from the Institute of Hospitality’s quarterly management magazine, Hospitality.
The Institute of Hospitality is an official Supporter of the Hospitality and Foodservice Agreement (HaFS) along with many other hospitality businesses and stakeholders. Your business can join in by going to HaFS and benefit from cost savings and easy-to-use FREE tools to help in the reduction of food waste from WRAP UK.
View the Institute’s FREE Webinar on reducing food waste at IoHWebinar Food Waste Reduction