Celebrate our Guardians of Grub during Food Waste Action Week 2022
Hospitality and foodservice professionals can save food, money and the planet by keeping food from being wasted this March.
Whether you’re a chef, server, or part of the head office team, your actions to stop food from being wasted in your home and at work can and do make a difference to the planet.
From 7-13 March 2022, Food Waste Action Week is the time to step up your efforts as Guardians of Grub to stop food from going in the bin and make a noise about how you Love Food Hate Waste with colleagues, friends and on social media.
From serving the right portion size to careful peeling and prepping, small changes add up to significant savings for ourselves and our planet.
You can make a difference
In the UK, the Hospitality and Food Service sector throws away over one million tonnes of food, 75% of which could have been eaten.
It’s a shocking statistic, but it’s a problem that can be easily solved. Measuring and reducing food waste can be made an everyday practice in the sector. As you start tracking what’s being thrown away, you highlight what’s being wasted and why. You can then take steps to reduce it.
Tools to make it easy
The Guardians of Grub are here to help - we’ve worked closely with leaders in the industry to create the tools to get your teams and your networks to take action. And Food Waste Action Week is a great time to get behind the campaign.
The free Guardians of Grub tracking tools have helped caterers across the UK make savings. Why not join them - use our simple tracking sheets, posters and calculator to work out how much you can save during Food Waste Action Week, and let us know your results?
Join in with us
You’ll be joining illustrious Guardians of Grub such as The Ship Inn, Cumbria, who found that measuring helped reduce food waste by 72% in just 4 weeks. Making minor tweaks, such as adjusting portion sizes and reassessing garnishes, resulting in saved money and satisfied customers.
And the Harrington Arms in Gawsworth identified potential estimated food waste savings totalling £11k a year when associated costs such as the energy used in cooking and storage, staff time, waste disposal and water were factored in.
We all have a role to play, and we are all part of the solution. The UK’s goal is to halve food waste by 2030, and by working together, we can make this happen.
So visit www.guardiansofgrub.com for the tools you need to rise up against food waste in your workplace.