Fourth, the leading software provider to the hospitality industry, has launched a report in partnership with sustainability platform Footprint, analysing how specific job roles within the foodservice industry can help reduce food waste.
With food waste estimated to cost foodservice sectors £3.2bn a year, and the average outlet more than £10k, Fourth is calling for operators to join them in tackling this pressing issue. This activity is a continuation of Fourth’s ongoing campaign to work collaboratively with the industry to provide practical, workable solutions to reduce food waste significantly.
The much-needed guide outlines why every major job role in foodservice should care about food waste and what actions they can specifically take to tackle it, whether they work in menu planning, marketing, senior management or in the kitchen.
The insight for the 64-page report was produced following an extensive programme of research interviews conducted with waste management experts from the nation’s leading hospitality companies, including: Sodexo; BaxterStorey; Pret A Manger; Greene King; Nando’s; WRAP; the WRI; Leanpath; and Winnow. In addition, the report also utilises existing waste resources to provide foodservice with a comprehensive action plan.
Catherine Marshall, Communications Director at Fourth, said, “There is no silver bullet or quick fix to reducing food waste – tackling it requires a concerted effort from across the industry and at Fourth we’re determined to do our bit.
'While the enormity of the challenge at hand can be daunting for some, the findings indicate that it’s often little tweaks, such as introducing clear bins so that chefs can see what is being thrown away, that can make a fundamental difference.
“What’s clear from the report is that we could all be doing more, from the boardroom to the kitchen, to tackle the complex issue at hand. Meaningful change will require collaboration from across the industry and the sharing of best practices and insights, starting with this report.”