The benefits of reducing food waste

According to the Guardians of Grub campaign on average, 18% of the food purchased by the UK Hospitality and Food Service Sector is being thrown away. Meaning each year around 800,000 tonnes of food is wasted costing the UK hospitality industry £3.2 billion per annum.

Guardians of Grub provides food service businesses like yours with the knowledge and resources to set a reduction target, measure food loss and waste and take steps to reduce it. Read our case studies to learn how businesses like yours have implemented changes to reduce their food and drink waste. Our quick-start Action List will also help your business reduce food waste.

In addition the Food Waste Reduction Roadmap is the leading free access initiative for UK food businesses, developed by industry in collaboration with WRAP and the IGD.

Statutory Guidance is also available for businesses or organisations which produce, handle, treat, or dispose of surplus or waste food and drink.

Food and drink material hierarchy

Similar to the waste hierarchy, which all businesses and organisations have a duty to follow, WRAP’s food and drink material hierarchy encourages waste prevention at source, with disposal as a last resort.

If food and drink waste cannot be prevented, this hierarchy prioritises the redistribution of edible food to people first, and to then be used in animal feed, ahead of recycling or composting food waste.

By following this hierarchy, you will be able to:

• minimise the environmental impact of your organisation’s food and drink waste

• maximise the value of food and drink surplus, e.g. by reselling or donating to charity

• reduce associated waste, e.g. packaging from food goods and products.

Food redistribution

Did you know it’s safe to redistribute edible food, unless its past its use-by date.

You’ll find all the information you need to help increase the amount of surplus food your organisation redistributes at WRAP’s Surplus Food Redistribution Resource Hub.