Cutting Food Waste: How Businesses Can Unlock a 1:14 ROI
The environmental organisation WRAP is urging the UK hospitality and food service (HaFS) industry to take a strong stance on reducing food waste. According to research conducted by Champions 12.3, a collective focused on achieving the UN’s Sustainable Development Goal 12.3, investing in food waste reduction can yield significant returns. For every £1 spent on food waste initiatives, HaFS businesses see a potential return of £14—an impressive 1:14 return on investment.
The Scale of Food Waste in Hospitality
WRAP estimates that the HaFS sector generates around 1.1 million tonnes of food waste each year, with roughly 75% of this waste being entirely avoidable. This loss equates to a staggering £3.2 billion annually, creating both financial strain and environmental impact. Addressing this waste could therefore support businesses’ bottom lines while also contributing to sustainability.
Guardians of Grub: WRAP’s Waste Reduction Programme
To combat these numbers, WRAP’s Guardians of Grub campaign is actively encouraging CEOs and directors in the sector to prioritise food waste reduction. The campaign outlines a clear “Target, Measure, Act” framework designed to guide businesses in establishing practical strategies for tackling food waste, aligning with the UN’s target to cut global food waste by 50% by 2030.
Key Actions for CEOs and Directors
WRAP is calling on business leaders to take decisive steps to integrate waste reduction into their core operations. The three main recommendations are:
- Commit to Long-term Food Waste Reduction. CEOs are encouraged to demonstrate a commitment to sustainable food management by signing the Food Waste Reduction Roadmap—a no-fee initiative aimed at fostering measurable and transparent goals.
- Build a Supportive Internal Environment. WRAP recommends creating a workplace culture where employees are empowered and motivated to contribute to waste reduction efforts, ensuring these actions are fully embedded within the organisational structure.
- Embed Waste Prevention in Business Metrics. Adding food waste prevention goals to all levels of operational and financial reporting is essential for lasting impact. This can involve setting objectives for waste reduction that apply to everyone from kitchen staff to board members.
By following WRAP’s guidance, HaFS businesses can play a critical role in addressing food waste, aligning their practices with both environmental goals and financial growth.