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How Much Food Is Wasted in UK Restaurants and Cafes?

Food waste is a significant and often overlooked problem, particularly in the hospitality industry. Despite the primary sources being agricultural production and households, restaurants alone contribute a staggering 199,100 tonnes of food waste annually. This results in a loss of £682 million each year for the UK restaurant sector.

The Scale of the Issue

Anyone familiar with the inner workings of a restaurant has likely witnessed the vast quantities of food discarded daily or weekly. In fact, British restaurants and cafes throw away the equivalent of 320 million meals every year. This amount is enough to feed the entire UK population five times over.

Tackling Food Waste Head-On

According to WRAP, food waste in the hospitality industry can be attributed to several key factors: food preparation (45%), customer leftovers (34%), and spoilage (21%). The good news is that by closely monitoring these areas and understanding where losses occur, restaurants can make significant strides in reducing waste and, consequently, cutting costs.

WRAP’s research further reveals that for every £1 a restaurant invests in reducing food waste, it can save £7 in operational costs over three years, resulting in an impressive 600% return on investment. Over time, restaurants can cut food waste by 26% in the first year, and by almost 90% in two years. These savings come from more efficient stock management, repurposing leftovers, and reducing waste disposal costs.

The Cost of Wasting Specific Foods

While every restaurant faces unique challenges based on its menu and operations, there are certain foods that are particularly prone to wastage. The most wasted food items in the hospitality sector include:

  • Potatoes
  • Fruit and vegetables
  • Bread and baked goods
  • Pasta and rice
  • Meat and fish

By focusing on reducing waste in these categories, restaurants can make a noticeable impact on both their bottom line and the environment. For example, reducing carbohydrate waste from potatoes, bread, pasta, and rice through smaller portions or using scraps and leftovers can lead to substantial savings.

A notable case is KFC, which tackled potato waste by switching to skin-on fries. Although the change wasn’t initially popular with customers, the company saved the equivalent of 35 million potatoes by implementing this simple adjustment.

Recycling Food Waste: Turning Waste into Resources

While it’s clear that a significant portion of food waste can be avoided, some waste is inevitable. WRAP estimates that 26% of all restaurant food waste is unavoidable. However, this doesn’t mean that this waste must end up in a landfill.

At Affordable Waste Management, we offer a reliable and eco-friendly Food Waste Collection service for restaurants, cafes, hotels, pubs, catering businesses, bakeries, care homes, and more. Our service is tailored to meet your specific needs, helping you lower costs, enhance sustainability, and comply with waste regulations. Let us help you manage food waste efficiently and turn it into a valuable resource for your business.

Contact us today to learn more!

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