from waste to plate: nutritious solutions for food...
TRANSCRIPT
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