On 24 October Caterer and Hotelkeeper, in association with Unilever Food Solutions, will host an online debate to discuss food waste and what can be done to minimise it.
We will examine the extent of the food waste problem, whether operators are doing enough to tackle it and explore what solutions are available. Experts will be on hand to describe the financial implications of greater customer choice, as well as the health and safety issues around doggie bags.
According to research from WRAP, released earlier this year, the industry produces 600,000 tonnes of food waste each year, 400,000 tonnes of which could be avoided.
Unilever is urging the whole industry to come onboard the campaign and aims to engage key industry associations to work with their members. Unilever Food Solutions managing director Tracey Rogers said: "The industry has a huge role to play and we must work together to achieve concrete results. Together we must be united and share best practice so we can tackle the issue head on."
Together with the Sustainable Restaurant Association (SRA), Unilever has developed the Work Smart, Wise Up on Waste tool kit, which is available free to all hospitality operators from Unilever's website.
To view Unilever Food Solutions and the Sustainable Restaurant Association's Waste Toolkit, www.unileverfoodsolutions.co.uk/wastetools.
So if you want to better understand how to minimise your waste and increase profits, or if you've got an initiative to share, join the debate on www.catererandhotelkeeper.com/wastedebate at 3pm on Monday 24 October.
If you'd like to contribute but you're unable to join in live, you can share your views on our industry discussion forum Table Talk or you can Tweet your thoughts using the hashtag #unitedagainstwaste.
Unilever Food Solutions have partnered with the Sustainable Restaurant Association to create a complete waste audit and waste reducing toolkit so you can start saving money and do your bit for the environment. Below you'll find all you need to get started on your waste management programme. You'll need to register to download the tools.
The first stage is to carry out an audit using the toolkit below which will help you to monitor where waste occurs in your kitchen. You'll also find case studies on how other businesses have used it in the past, FAQs and a Food Waste data tracking sheet which will help you link your food waste management to KPIs. Secondly within the Smart Staff section you'll find a range of posters to utilise around the kitchen to highlight awareness and enable you to monitor progress.
Within the ‘purchasing tools' section you'll be able to manage stock to allow to buy more efficiently. The Mise en Place and recipe tools provide you with recipe templates which, as well as providing a simple way to standardise your recipes, can also be utilised for shopping lists. More importantly the ‘event efficiency tool' will help you plan menus whilst tracking costs. The final element is on plate waste awareness and efficient monitoring.