Helping you Rise Up Against Food Waste guardiansofgrub

Helping you Rise Up Against Food Waste guardiansofgrub. com #Guardians. Of. Grub

The Issue FOR EVERY 2 TONNES OF FOOD WE EAT, ANOTHER TONNE IS WASTED

If food loss and waste were a country… …it would be RD 3 THE LARGEST greenhouse gas emitter

Increased demand 50% by 2030 (IEA) ENERGY Climate Change Food Increased demand 50% by 2030 (FAO) Water Increased demand 30% by 2030 (IFPRI)

The UK’s Hospitality and Food Service Sector throws away 1, 000* tonnes of food each year, of which 75%* is avoidable * Stats provided by WRAP

EACH YEAR IT COSTS OUR INDUSTRY £ 2. 9 BILLION

Ha. FS food waste stats* 1 million tonnes * Stats provided by WRAP

75% of potatoes are lost throughout the food journey… 31 POTATOES ARE THROWN AWAY BEFORE THEY REACH THE HOTEL 2 Grading In field 100 Potatoes 3 Storage 75 25 17 eaten Packing and transportation 15 44 POTATOES 9 plate 20 9 Spoilage in kitchen * Stats provided by WRAP Preparation

And it’s important to our customers…

Visit guardiansofgrub. com Download the resources - Campaign toolkit - Operational resources Subscribe to receive regular updates

Guardians of Grub will provide the tools we need to reduce waste in our business…

Operational resources

Guardians Of Grub Tracking Calculator Stand alone Excel www. guardianofgrub. com

Online calculator Unilever Food Solutions www. wiseuponwaste. com

How to show and galvanise support in our business From social media copy, videos, posters, email signatures and a staff briefing; The campaign toolkit provides everything we need to run our own Guardians of Grub campaign. Here is a sample of what is available in the campaign toolkit…

Posters

Short videos for social media and internal communications channels

Email signature

Food Waste Reduction in Action It’s really simple to take part, just take a look at some examples of other Ha. FS businesses who have already done it, making small changes which have made a huge impact to their business.

Examples and SMART SAVINGS AT CRIEFF HYDRO HOTEL IMPACT After just 8 weeks in a single restaurant: • REDUCED COSTS RELATING TO FOOD THROWN AWAY BY 43% • EQUATES TO AN ANNUAL SAVING OF AROUND 11. 5 TONNES OF FOOD • APPROXIMATELY £ 51, 750 OF SAVINGS “This has given us the wake up call that we needed. It has shown us just how much cash we were effectively putting into the bin on a daily basis. Seeing the level of detail, down to the waste from specific components of a dish, really brings home the need to change practices and increase awareness. The WRAP trial has played a massive part in helping to change perceptions and deliver savings. ” Marcus Kenyon, General Manager

Examples and IMPACT SMART SAVINGS AT CRIEFF HYDRO HOTEL Crieff Hydro is a four star luxury spa hotel in Perthshire Measures taken: • 213 en-suite rooms, over 500 staff. • Reduced buffet container sizes • took part in a trial to track food thrown away in its main Meikle restaurant. • Smart production planning and greater use of small batch preparation • By using a smart meter the hotel identified the areas to focus on were • Greater staff engagement the breakfast and lunch buffet. via weekly food waste reduction targets.

SEEING IS BELIEVING WHEN IT COMES TO FOOD THROWN AWAY Examples and IMPACT A review at a single Elior site suggested a range of initiatives that offered: • POSSIBLE ANNUAL COST SAVINGS OF £ 2, 441 • DIVERSION OF 1. 6 TONNES OF WASTE FROM LANDFILL “In the first week, the chef manager phoned me to say he couldn’t believe that they had filled a whole bag of food waste. Previously, we had no indication on the volume being wasted. If anything, just holding on to the waste before disposal allows you a clear view of the quantities. ” Mark Hall, Regional Director for the South, Elior

Examples and IMPACT SEEING IS BELIEVING WHEN IT COMES TO FOOD THROWN AWAY Elior is a leading provider of food services. Recognising the impact of food services on society, it has made sustainable development an integral part of its business strategy. By implementing a tracking system the company realised that it was throwing away greater levels of food than imagined. Measures taken: • The use of clear bags when separating food waste was crucial to seeing and addressing the problem. • Organise training sessions to demonstrate the correct way to prepare fruit and vegetables to make the most of ingredients

WE LOVE DATA! • Share your food waste data with us so we can track what’s happening in industry • Share your story: we need more case studies to inspire and show the way!

WHAT IS YOUR COMMITMENT? Step 1. As a business we will join* the campaign at guardiansofgrub. com and download the free resources and tools to measure the food we throw away – (tick both boxes to receive up-todate news). Step 2. We will take a stand by using the operational resources to measure our food waste Step 3. We will appoint a Guardian of Grub champion to drive activity within our business, by using the toolkit assets to show our support and to organise the kitchens with any necessary equipment to start measuring ASAP * WRAP will share hints, tips and advice for reducing our food waste as well as exclusive content and support.

guardiansofgrub. com #Guardians. Of. Grub