Part 2 of Waste Less in Licensed Premises

waste less in pubsWaste is a key issue for pubs. Food waste represents a cost to the Pub Sector alone of £357 million each year including food procurement, labour, utilities and waste management costs, or £2,100 per tonne.

Pubs in the UK Waste in Food

  • The cost of food waste for the average pub is £8,000 each year.
  • The average cost of avoidable food waste to a pub business is £0.41 per meal.

You can read part 1 here:

Step 2 Ways to Waste Less:

Develop an action plan using the data collected, with targets, timescales and responsibilities.  Ensure that staff are involved. Build in time to measure  progress and track how much money is being saved. There are lots of opportunities, as outlined below.

Ways to Waste Less

  • Review stock management and food delivery processes for food items with a short shelf life. This can be a simple way to reduce spoilage waste.
  • Run your own ‘chef master classes’ to reduce food wasted during preparation.
  • Look at ways to improve menu planning as well as giving customers more choice. For example:
  • offer customers the choice of different portion sizes; for smaller portions you could offer a refill/second helping
  • consider offering customers options for side dishes so that they can order what they prefer and will not leave food on the plate.
  • Redistribute surplus food to charities, where possible. Work with charities such as Plan Zheroes and FareShare. Note: donations must comply with food safety legislation.
  •  Train staff so that they are aware of what they can do to help reduce food waste.
  • Offer doggy bags/boxes to consumers, where appropriate.

Meeting Consumer Expectations

Use plate waste information to help with menu planning and portion sizes. A recent sector-wide consumer survey showed that 82% of pub customers were in favour of having smaller portion sizes for a lower price.

To see the original source of this article please see WRAP’s guidance on pub Food Waste