Anyone who knows me will be aware that tackling the immense food waste problem is a subject dear to my heart. That’s why, since learning of the UK government’s recent decision to abandon mandatory food waste reporting, its implications have been playing on my mind.
Here, I share my thoughts on this critical issue and what it means for the future of the food service industry.
A missed opportunity
Food waste is a more significant issue than many people realise. It contributes nearly 10 per cent of greenhouse gas emissions, which is a startling figure, especially when compared to the 2.5 per cent emitted by the airline industry. This fact alone makes the UK government’s decision a substantial missed opportunity.
However, we should remember that food waste isn’t just an environmental issue because it’s also bad for business profitability and humanity as a whole. In fact, with so many families in the UK currently struggling to pay their bills, there’s a very real human cost to food going in the bin.
With this in mind, the decision to scrap compulsory food waste reporting rejects an obvious starting point for addressing these alarming statistics. While many food service companies are earnestly striving to reduce food waste, a comprehensive and mandated approach is vital for full effect.
So, what can we do in the absence of such legislation?
Tackling the challenge
Despite this recent setback, I still believe it’s feasible for businesses to volunteer their food waste data.
Consumer pressure is a potential driver. But how can customers differentiate between businesses that are transparent about their food waste and those that aren’t?
In my experience, companies that openly discuss their waste reduction efforts are usually the ones actively engaged in this battle. Whether through social media, menu notes or staff conversations, these communications are telltale signs of genuine commitment.
Food waste is an important metric that needs accurate measurement, just like calorie counts and allergen information on menus. The key is collaboration and communication. This means informing and engaging all stakeholders, including management, kitchen staff and customers. It’s also about measuring waste, understanding its patterns and adopting a positive approach rather than punitive measures. For example, while management wants to know the financial data, telling staff and customers about the number of meals saved or wasted can be more impactful than just presenting complex metrics.
Getting customers involved in the food waste fight is also essential – and portion size is a key method here. While spreading awareness through messaging helps, portion size is an important consideration for caterers, especially when putting on buffet services. As humans, we naturally tend to eat with our eyes and not our bellies, often resulting in us overfilling our plates and then food being thrown away.
If companies implement innovative strategies, like offering smaller plates or free refills, they will show their commitment to minimising waste and, in turn, encourage customers to become active participants in this mission. When people are made to understand the extent of food waste, those companies trying to do something about it will stand out.
Looking to the future
In my view, the UK government’s decision to forgo mandatory food waste reporting is a step backwards. However, it doesn’t mark the end of our efforts. Instead, it opens up a dialogue on how businesses, consumers and other stakeholders can work together to tackle this pertinent issue.
Reducing food waste is not just an environmental imperative; it’s a societal necessity and a business opportunity. We must not underestimate its potential as a solution for a sustainable future.
