Food waste in the Food Service sector Food Made Good September 2017 0
WORKING TO CREATE A SUSTAINABLE FOOD SERVICE SECTOR 1
A decade of SRA growth LAUNCH We launched in 2010 with 30 founder members TODAY We work across 6,800+ member sites to influence The sustainability of 500m OOH meals The welfare of 150,000 employees 1.5bn of procurement We will be BY 2020 Working with 1/3 of the OOH market Influencing 5bn of procurement Active in 5 other national markets 2010 2020
A decade of SRA growth TODAY BY 2020 We will be Working with 1/3 of the OOH market Influencing 5bn of procurement Active in 5 other national markets LAUNCH We work across 6,800+ member sites to influence The sustainability of 500m OOH meals The welfare of 150,000 employees 1.5bn of procurement We launched in 2010 with 30 founder members 2010 2020
A decade of SRA growth BY 2020 LAUNCH TODAY We work across 6,800+ member sites to influence The sustainability of 500m OOH meals The welfare of 150,000 employees 1.5bn of procurement We will be Working with 1/3 of the OOH market Influencing 5bn of procurement Active in 5 other national markets We launched in 2010 with 30 founder members 2010 2020
Our Model 5
The Sustainable Restaurant Association SIMPLIFY AUDIT REWARD 6
The Sustainable Restaurant Association SIMPLIFY AUDIT REWARD?! 7
The Sustainable Restaurant Association SIMPLIFY AUDIT REWARD SOURCING ENVIRONMENT SOCIETY Environmentally and Socially positive farming Ethical meat and dairy Sustainable fish and seafood Local and seasonal produce Natural resources Energy efficiency Water management Waste management Community engagement and support Influence Healthy eating Treating employees well 8
The Sustainable Restaurant Association SIMPLIFY AUDIT REWARD Online Hub with - TOOLKITS EVENTS FORUM PR 9
The Sustainable Restaurant Association SIMPLIFY AUDIT REWARD 10
0% 50% 100% The Sustainable Restaurant Association SIMPLIFY AUDIT REWARD The results of the help businesses benchmark performance, identify risk and opportunity areas, prioritise action and set targets Key Leaders Sector average
The Sustainable Restaurant Association SIMPLIFY AUDIT REWARD The aggregated results help us as an organisation identify where the industry is struggling both geographically and in terms of issue areas 23% 42% 45% Average Regional Scores 28% 12% 78% 78% 13% 73% 81% 23% 52% 79% 45% 34% 65% 23% 19% 55% 65% 72% 66% 47% 39% 84% 43%
The Sustainable Restaurant Association SIMPLIFY AUDIT REWARD 13
The Sustainable Restaurant Association SIMPLIFY AUDIT REWARD 14
Examples of Action Food Waste Energy Packaging Sustainable Fish 15
Food Waste Energy efficiency Packaging Sustainable Fish 3bn per year 1 Million Tons per year What is it? Where does it come from? Why is it happening? What can we do?
Food Waste Energy efficiency Packaging Sustainable Fish 100 SMEs in London, 4 week food waste audit Wk 1-2: Baseline and analysis of data Wk 3 recommendation and Intervention Wk 4 Calculation of change vs baseline Share results with sector
Energy Food Waste efficiency What did we learn Packaging Sustainable Fish Average Range Average annualised savings Spoilage Preparation 5% 56% [From 0% - 48%] [From 20% - 79%] 1.64 tonnes food waste (-24%) Plate waste Prepared not served 29% 10% [From 19% - 47%] [From 6% - 21%] 5,000 Financial saving Average FW per restaurant: 6.8 T per year Average FW per cover: 191g [ 0.50]
Energy Food Waste efficiency What did we learn Packaging Sustainable Fish Intervention Spoilage Preparation Plate waste Inventory Management Stock rotation Freezing Prepared not served
Energy Food Waste efficiency What did we learn Packaging Sustainable Fish Intervention Spoilage Preparation Plate waste Stock making Marmalade making Bread crumbs Prepared not served
Energy Food Waste efficiency What did we learn Packaging Sustainable Fish Intervention Spoilage Preparation Plate waste Prepared not served Portion control Size options Garnish removal Take out boxes
Energy Food Waste efficiency What did we learn Packaging Sustainable Fish Intervention Spoilage Preparation Plate waste Prepared not served FOH Staff Training Investigating repeat offenders Introduction of second preparation
Energy Food Waste efficiency Responsible disposal Packaging Sustainable Fish Not forgetting responsible disposal Better than Landfill Compost / AD / animal feed Separate at source Food Rescue
THANK YOU simon@good.business For more info on food waste visit www.foodsave.org 24