‘Food Waste Costing the Earth’ was an initiative the hospitality provider implemented in 2014 to segregate, weigh and report food waste. Over 900 locations within the BaxterStorey network now report plate waste, spoilage and production waste – all of which is measured weekly against food and beverage purchases.
Mike Hanson, Head of Sustainable Business at BaxterStorey, said: “Our work to promote the importance of food waste across our business has resulted in a 37 per cent reduction in food waste, saving our clients over £2 million in disposals costs. Positive engagement from teams across our locations has led to reduced energy consumption, which based on average energy costs had also saved our clients over £176,000. The reduced environmental impact of this is significant, being the equivalent of taking more than 8,500 cars off the roads for one year.”
The Waste2Zero Awards were held at the Ham Yard Hotel in London’s Soho. Industry experts gathered to celebrate best practice in waste management within the foodservice and hospitality industry.
A spokesperson from Footprint Waste2Zero Awards, said: “We were overwhelmed by the response to the launch of Waste2Zero Awards. Waste remains endemic and one of the biggest challengers to the out of home sector. It is a challenge that is by some parts of the sector being taken head-on; in other areas less so. Responding to a demand, the objective of Waste2Zero is to specifically give the industry a platform to showcase best practice and recognise excellence in this vital area.”