John Dyson, British Hospitality Association

#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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