Guardians of Grub | WRAP

As our Food matters: make it count campaign draws to a close, the action doesn’t stop here… We’ve been urging all CEOs and senior leaders to take the lead and use November to put in measures and actions to reduce their food waste ahead of their busiest month of December. Two actions that will help you get started: 👩🏻🍳 Sign up to WRAP’s Food Waste Reduction Roadmap – make a more formal commitment externally and internally. 👨🏻🍳 Embed Target-Measure-Act within your food and financial processes – simple principles of food waste prevention. Why? Every year, our sector throws away 1.1m tonnes of food. 75% of the food that’s wasted could have been eaten, costing businesses and organisations £3.2billion. It’s time to save food, cut costs and help to protect our planet. Practical resources Throughout November we’ve shared how being part of the Guardians of Grub community can help you kick start or re-energise your food waste prevention journeys by using our tools, guidance and resources. Why not browse through our posts to find out more or simply visit our website. Guardiansofgrub.com Make your food matter and make it count; from kitchens to boardrooms, from menus to balance sheets. Every action adds up and makes a big difference. ----------------------------------- Food matters: make it count campaign: https://lnkd.in/ertEWHPW Target-Measure-Act: https://lnkd.in/edM7NC5T #GuardiansOfGrub #FoodWasteReduction #FoodMatters #WRAP

Our next case study comes from P&O Cruises. This story shares how invaluable the measuring stage of an action plan is to help identify areas for improvement. “We have successfully achieved our interim goal of a 38% food waste reduction per person.” Kirsty Arnold, Senior Manager Hotel Services & Environment, P&O Cruises. They also highlighted that collaboration between teams was essential and introduced competition between ships to drive down food waste further. Improvements made include using plate waste results to focus on menus and raising awareness amongst crew of ‘talking what they want’ and ‘eating what they take’. For more information please read the full case study on our website. https://lnkd.in/eb-PcKF3 ----------------------------------------- Food matters: make it count campaign: https://lnkd.in/ertEWHPW Target-Measure-Act: https://lnkd.in/edM7NC5T #GuardiansOfGrub #FoodWasteReduction #FoodMatters #WRAP

🍴Tackling food left uneaten on people's plates With 34% of food waste coming from plate waste, it’s definitely an area that needs tackling. You are in a great position to influence outcomes of customer choices by introducing simple actions that tackle the worst areas of plate waste. Plus you could save money and boost your profits too – so a win:win! 🍛 Plate waste toolkit To help, we have created a Plate waste toolkit which you are welcome to download and use from our Resources page on our website. https://lnkd.in/e9gystQB It shares insights from a research study WRAP commissioned in 2022 along with suggestions for actions you can implement. 63% of people are bothered by uneaten food out of home. 🍛 Quotes from some of the research participants: “We ordered chips as a side and it’s always massive.” “The garnish was left as my partner doesn’t like salad.” Almost half of participants (48%) cited portion size as the main reason for leaving food on their plate. The Plate waste toolkit also shares lots of solutions to consider that tackle the main challenges highlighted in the research. ----------------------------------------- 🍴 How do I know which areas to tackle first? The best way to work out which areas to tackle first is to measure your food waste split into different areas e.g. spoilage, preparation, plate waste and other. By implementing Target-Measure-Act, you will be able to create an action plan that’s tailored to your businesses/organisation’s needs. -------------------------------- Food matters: make it count campaign: https://lnkd.in/ertEWHPW Target-Measure-Act: https://lnkd.in/edM7NC5T #PlateWaste #FoodWasteReduction #FoodMatters #WRAP

Food waste prevention stories Cross-sector learning can be an invaluable tool for finding the right solutions for your food waste challenges. Today we focus on the case study from Harper Adams University. Based in Shropshire, the in-house catering department provides food and drink for four outlets across the campus including the dining room for 400 students. The case study highlights how they tackled food waste from people eating in their outlets such as food that has been left following dinner service (leftovers) and plate waste. “Highlighting the volumes of waste in ways that our students relate to, such as the weight of a cow in a week or tractor in a month, helps to share the message and increase engagement.” David Nuttall, Catering Manager, Harper Adams and Sustainability Lead The University Caterers Organisation Find out more about the solutions they implemented by reading their story on our website. https://lnkd.in/e5fVuZB9 ------------------------------------ Schools and hospital food teams... Do you have a story to share of action being taken to reduce food waste in schools or hospitals? We’d love to hear from you to boost the breadth of our case studies on our website. ----------------------------------- Food matters: make it count campaign: https://lnkd.in/e5gJfcBp Target-Measure-Act: https://lnkd.in/edM7NC5T #GuardiansOfGrub #FoodWasteReduction #FoodMatters #WRAP

Thank you Greengage | B Corp™ for helping to drive action across the sector to reduce food waste.

It’s our final week of the Food matters: make it count campaign. Have you thought about using menu planning to reduce your food waste? Menu planning could help you: 👩🏻🍳 Use up all your food – 18% of food purchased across the sector is binned. 👨🏻🍳 Minimise preparation waste – using up all edible parts of food across different dishes. 👩🏻🍳 Focus on profitable dishes – saving food from the bin will help to cut costs. Take a look at the Menu planning guide that we created in partnership with Unilever foods for lots more guidance. You’ll find it on our resources page along with lots of other resources you can download and use. https://lnkd.in/e2Mhz38p --------------------------------------- Food matters: make it count campaign: https://lnkd.in/ertEWHPW Target-Measure-Act: https://lnkd.in/edM7NC5T #GuardiansOfGrub #FoodWasteReduction #FoodMatters #WRAP

Some great achievements. Well done everyone.

In today’s news – ➡️ National Occupational Standards Consultations ➡️ Calling all food businesses! Guardians of Grub | WRAP Find out more here - https://lnkd.in/dSFthKD

Thank you Busnes Cymru / Business Wales for supporting our campaign. #FoodMatters #FoodWasteReduction #WRAP

A huge welcome to the Guardians of Grub community for all our new followers! So who are we and why are we here? Guardians of Grub brings together a community of professionals from across the Hospitality and Food Service sector who are passionate about driving measurable food waste prevention action. We support each other, learn together, share ideas and keep each other motivated to achieve our goals - everyone is welcome. -------------------------------------------- How Guardians of Grub can help you There are many tools and resources available on our Guardians of Grub website for you to start using today to save your food from the bin and cut your food costs. The ready-made resources will save you time by removing the need to create your own. Here are some highlights: 👩🏻🍳 Savings calculator Use it to create your business case and set your target. https://lnkd.in/g4ud2N9g 👨🏻🍳 Cost savings skills course Upskill you and your team in WRAP’s simple food waste prevention principles of Target-Measure-Act. https://lnkd.in/ewkHQSHD Resources 👩🏻🍳 Lots of resources to help kick-start your journey such as guides, forms and team communications materials. https://lnkd.in/ebdD6aFP 👨🏻🍳 Case studies Read stories from different businesses and organisations who have already started their food waste prevention journey – lots of inspiration and ideas! https://lnkd.in/eYCn3TtG ---------------------------------------------- Guardians of Grub is delivered by WRAP, a global environmental action NGO that is transforming our product and food systems to create Circular Living. Food matters: make it count campaign is calling on all CEOs and senior leaders to rise up and lead the way to tackle food waste. November is the best time to create realistic food waste prevention action plans before the sector’s busiest month of December kicks off. https://lnkd.in/ertEWHPW #GuardiansOfGrub #FoodWasteReduction #FoodMatters #WRAP