Part 1 of Waste Reduction in Licensed Premises

food-waste-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.

Estimated annual statistics show that UK Pubs:

  • serve 11% of all meals eaten out each year, equivalent to 871 million meals;
  • produce 873,800 tonnes of waste each year, which includes 173,000 tonnes of food waste; and
  • produce 19% of the total food waste across the hospitality and food service sector.

Step 1 to Reduce Waste in a Pub:

  • Measure and monitor food that goes in the bin for a trial period, e.g. a week, to understand where and why this waste arises. Repeat this at least twice a year to measure your progress. This will enable the cost of food waste to be identified and for progress to tracked over time.
  • For the trial, start collecting food waste in separate bins, where appropriate. Weigh them so that the amount of food waste can be compared to other wastes. Alternatively, if separate food waste collections are in place, your waste contractor may be able to provide this data.
  • For the trial use three separate bins (one each for preparation, spoilage and plate waste), where appropriate. Weigh them daily to find out where the most food waste is being generated. This should include food that would otherwise have ended up in the sink disposal unit.
  • Calculate the amount of food waste produced each year from the data collected. Multiply this figure by the cost per tonne (£2,100) to find out how much this is costing your business each year.

To read part 2 please see: www.cleanbeerlines.co.uk/ways-waste-less-pub-hotel-club-pt2/

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