From waste to plate: nutritious solutions for food wasted3hip0cp28w2tg.cloudfront.net/uploads/block_files/2014...920,000 tonnes or 1.3bn meals of food thrown away each year Source:

From waste to plate: nutritious solutions for food waste

Food Matters Live 2014

Welcome

Tim Franklin-Heys Head of Culinary Team

920,000 tonnes or 1.3bn meals of food is thrown away each year in the UK Food & Hospitality Services Sector

Or…

1 in 6 meals served in the UK

The problem

Where does food waste happen?

Agricultural production

Post harvest and storage

Processing and

packaging Distribution Production Consumption Disposal

920,000 tonnes or 1.3bn meals of food thrown away each year

Source: Waste & Resources Action Programme, Food Agriculture Organisation

Costing the UK hospitality industry £2.5 billion per year

X 410

A) £990 B) £10,000 c) £7500

The scale

Where from?

75% of this is food that could

have been eaten

Source WRAP 2013

Top tips

To reduce waste you need to measure it…

Food Waste Audits

Real time

Categorisation

Weight Costs

Capture innovative solutions

Inventory

Preparation trimmings

Cooking error

Prepared not served

Plate waste

“This has changed the way we manage

our kitchens”.

Georgia Habgood (The Breakfast Club)

• Average reduction in food waste: 1.5 - 4 tonnes per year

• Average saving to business: £5000-6000

per year (reducing food waste costs on average by 28%)

Making a difference

Increased kitchen efficiency = higher profits

Better portion control and menu refinement =

happier customers

Reduced food waste = better environmental

performance

www.thesra.org www.foodsave.org http://www.unileverfoodsolutions.co.uk/our-services/your-kitchen/wise-waste-business

Thank you