World Menu Report 2 - Sustainable kitchens

We carry out independent global research [1] twice a year to highlight the key issues for consumers when eating out. The second report in this series conducted in July 2011 asked consumers about their thoughts on sustainable kitchens and reducing food waste.

UK consumers have made it clear they care about food waste when eating out of home:

• 82% of respondents in the UK said that they are concerned with the amount of food that is thrown away every day in restaurants and canteens
• 80% of UK consumers were concerned with the environmentally friendly disposal of food waste
• Over 64% of UK consumers felt there should be more transparency about what is in their meal, and how it is sourced and produced
• 38% of UK consumers would even pay more for meals in places that are implementing food waste/disposal schemes.
• Globally, 48% of consumers believe that professional food waste is a Government responsibility, however, we want to galvanise the food industry into tackling this issue head on through our United Against Waste campaign.

We held a unique United Against Waste event in London, in September2011 calling for the foodservice industry to unite and tackle the issue of food waste with a single voice. One hundred of the industry’s leading operators and associations came together to look at the issues of avoidable food waste.

Under the banner ‘United Against Waste’, speakers from WRAP, food waste campaigner Tristram Stuart, acclaimed food writer, restaurateur and once personal chef to HRH The Prince of Wales, Chris Barber, Sodexo and Whitbread Group, joined Tracey Rogers, (Unilever Food Solutions Managing Director) to talk about the issue. To see a video clip of the event; please click here:  

[1] Brain Juicer® quail-quant Mind Reader® and Face Trace®