Foodservice industry to address the issue of avoidable food waste

At a launch event in London, global food giant Unilever Food Solutions called for the foodservice industry to unite and tackle the issue of food waste with a single voice.

In a packed room, one hundred of the industry’s leading operators and associations came together for the first time under one roof to look at the issues of avoidable food waste and how by tackling them, caterers can become more efficient and save money.

As part of its Sustainable Living Plan, Tracey Rogers, Unilever Food Solutions managing director released the findings from its second World Menu Report. ‘Sustainable Kitchens: Reducing Food Waste’, providing a global insight into consumer concerns around the issue of 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 to talk about the issue and give an insight into some of the work already being done.

Tracey Rogers said: “ The findings of the World Menu Report demonstrate that the spotlight on food waste is shifting from in-home to out-of-home. As an industry we’ve got the opportunity to pull together and make a real commitment to take action and reduce food waste. We need to up our game and get better at throwing away less, but we’ll only achieve this if we all work together. All of us have a role to play and need to take responsibility. We simply have to waste less.”

Focussing on the issue of avoidable food waste the global bi-annual research was conducted interviewing consumers in developed and developing countries to give a definitive snapshot of today’s out of home eating habits.

-Key UK findings Unilever Food Solutions’ World Menu Report identified:

· 82% of UK respondents said it was important that ‘places to eat’ aim to reduce the amount of food waste that is thrown away every day

· 40% would be prepared to pay more for meals in places that have a commitment to reduce food waste

· 48% of consumers globally believe food waste is a government responsibility. In the UK 30% of consumers think food waste is the responsibility of caterers. Only 4% think it’s the Government’s responsibility

Andy Dawe, head of food and drink, WRAP commented: “ Tackling food waste can provide significant business savings for the hospitality industry. WRAP is starting to work closely with businesses to help unlock these cost savings and eliminate food waste wherever possible.”

In its report ‘ The Composition of Waste Disposed of by the UK Hospitality Industry’, WRAP estimates that the cost of avoidable food waste is worth around £722 million. According to Unilever Food Solutions, this food is worth approximately £2.3 billion in lost sales based on a gross profit of 69%.

Tracey added: “We know that the Government is committed to moving toward a zero waste society and our actions in foodservice are going to be under the spotlight. We have the opportunity to take the initiative to be ‘United Against Waste’ and with small everyday steps we can reduce waste, respond to consumers concerns, improve kitchen efficiency and also help caterers to save money.”

Unilever Food Solutions will be launching a waste reduction toolkit, Wise up on Waste, offering simple solutions for caterers who can monitor and measure food waste and ensure the whole team, both back and front of house, are aligned. It includes a manual waste audit that only takes 10 to 15 minutes a day to complete.

For a copy of the World Menu Report 2 findings or to register your interest in the Wise up on Waste toolkit, please send an email to geraldine.tosh@unilever.com