The UK’s hospitality and foodservice sector is uniting to tackle the 1m tonnes of food waste arising from pubs, commercial kitchens and restaurants, which is worth nearly £3bn per year.
This September, a dedicated month of action entitled ‘Stand Up For Food’ is underway, spearheaded by the resource efficiency agency WRAP as part of its Guardians of Grub campaign.
During September, the UK’s busiest pubs and bars will make sure they ‘Target, Measure and Act’ on food waste. The Guardians of Grub’s influence stretches across the UK, encompassing every division of the businesses involved. From kitchen staff to management, all will ensure food waste prevention is front of mind and that they measure and minimise food wastage in their own operations.
It is supported by the government’s food surplus and waste champion Ben Elliot, chefs Hugh Fearnley-Whittingstall, Skye Gyngell, Adam Handling, Ken Hom, Melissa Hemsley, Anna Jones and Thomasina Miers, as well as pub businesses and trade bodies. Greene King, the BBPA and UKHospitality are all on board.
Pub & Bar readers can find out more about the campaign by clicking here.