WRAP: ‘Reducing hospitality food waste could see 1:14 ROI’

Research by the group Champions SDG12.3 – which includes the charity – identified an average return on investment of 1:14 across a range of HaFS businesses; for every £1 invested in reducing food waste businesses realised a £14 return.  

According to the charity, HaFS produces 1.1 million tonnes of food waste annually – 75% of which could have been eaten. The waste costs businesses and organisations £3.2 billion.  

WRAP’s food waste prevention programme – Guardians of Grub – is calling for the sector’s CEOs and directors to step in to prevent food waste.  

The charity is promoting its principles of “Target, Measure, Act” as a “practical foundation” to work towards the UN’s goal of achieving a 50% reduction in food waste by 2030 (SDG12.3).  

Emma McClarkin OBE, chief executive of the British Beer and Pubs Association (BBPA), indicated that she has seen evidence of savings: “The pub and brewing sector is committed to putting sustainability at the heart of their businesses and our members’ pubs are already putting the Guardians of Grub resources to good use enabling them to feed people – not bins. Robinsons Brewery are already demonstrating annual savings of upwards of £2,000 per pub.” 

Harriet Lamb, CEO at WRAP, added: “We know how CEOs and directors in hospitality and food service, leading from the front, can inspire teams to reduce the shocking amount of food that’s binned.  

“So, we’re calling on more industry leaders to rise up and take a stand against food waste. It is tough for teams working flat out in busy kitchens, so they need the leadership, guidance and support to adopt new habits, putting in place practical measures to ensure we are feeding people not bins – and saving the business money along the way.” 

WRAP has called for three actions from CEOs and directors:  

• Demonstrating to their teams and externally that they are fully committed to taking long-term measurable action to reduce their food waste by signing up to the Food Waste Reduction Roadmap (no fees). 

• Creating an environment where their staff and teams can thrive when embedding food waste actions within their business/organisation. 

• Adding food waste prevention to their topline and department operational and financial reporting and to everyone’s objectives – from kitchens to boardrooms.