Fourth has launched a report in partnership with sustainability platform, Footprint, analysing how specific job roles within the industry can help reduce food waste.
With food waste estimated to cost the food service sector £3.2bn a year, Fourth is calling for operators to join them in tackling the pressing issue.
Fourth communications director Catherine Marshall 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.”
The 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.
Issue at hand
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.
Marshall added: “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.”