#ADBAHospCon @adbiogas HOW TO MINIMISE FOOD WASTE IN HOSPITALITY JOHN DYSON FOOD AND TECHNICAL AFFAIRS ADVISER, BHA ADBA AD & HOSPITALITY CONFERENCE 2014 Food waste in the Hospitality Sector –the challenges About the British Hospitality Association (BHA) The sector and it’s complexity Challenges to developing a food waste strategy Practical approaches to reducing food waste in the sector What is happening at Government level What the BHA is doing About the British Hospitality Association. Trade Association for the hospitality industry which represents: Every publicly listed hotel company 11,500 group and independent restaurants including motorway service operators Every major food service management company 500,000 employees 44,000 member establishments Member turnover £25(Bn) The size of the Hospitality sector. Business 45763 Hotels 28074 Restaurants 31490 QSR 45807 Pubs 19638 Leisure 19044 Staff Catering 32047 Healthcare 34398 Education 3077 Services Food Sales (£m) 611 704 1800 871 523 880 1047 1130 261 The sector and its complexity Large numbers of small to medium enterprises Lack of concise and coherent information which meets business needs Communication with the sector Access to resources Lack of research The sector and its complexity Waste is a low priority for many SME’s Waste volumes are not monitored Costs are rising Activities vary across the sector Storage arrangements are limited Hygiene/pest control problems Food waste disposed into the sewerage system resulting in fats, oils and grease clogging the sewers The sector. and its complexity 3.415 million tonnes of mixed waste is produced by the Hospitality sector annually of which: 581,000 tonnes of food waste produced by the Hospitality sector annually (WRAP 2012) although may be under reported because of use of waste disposal Restaurants produce 220,000 tonnes of food waste QSR’s produce 50% of the food waste in the restaurant sector but also produce most meals The sector and its complexity Food service supply models which comprises four different production models namely: Cook and serve Ready-prepared (cook and chill or cook and freeze) Assembly on site and serve Centralised production Most common causes of food waste in the Hospitality sector. Food is unusable e.g. radish tops, onion skins Lack of date coding Over ordering Food left out too long Mistakes in cooking Refrigerator temperatures too high Over portioning Customer dissatisfaction with taste etc. Practical approaches to reducing waste in the Hospitality sector. Improved understanding of business cost, risk and reward in relation to waste management will result in changes Communication with the supply chain to reduce packaging is essential Staff training and motivation is a key part of the strategy for success in waste reduction Practical approaches to reducing waste in the Hospitality sector. The de-skilling of kitchen production to reduce labour costs, coupled with procurement of pre-prepared meals or meal components, can reduce lead times and cut preparation waste. Mistake-proofing – through the use of timers and temperature settings - also minimises preparation waste, Better inventory management (e.g. Use of FIFO racks) reduces the waste of date-expired meals Menu planning, customer feedback systems and portion control systems all tackle the issue of plate waste. Policies aimed at reducing waste in the Hospitality sector. Government policies across the UK are aimed at reducing food waste to landfill by encouraging: 1. Identification of business costs by improved measurement to motivate the sector 2. Improved kitchen practices 3. Changes to disposal methods 4. Composting 5. Anaerobic digestion 6. Converting food waste to bio fuels What is the BHA doing? BHA has worked with WRAP and DEFRA to achieve wider industry support for the Hospitality and Food Service Voluntary agreement. Structures have been set up including a joint industry/ DEFRA/WRAP Steering Group. Working groups have been set up to ensure that implementation including reporting systems do not create administrative burdens.
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