Food surplus and waste measurement and reporting guidelines for the Hospitality and Food Service Sector

4th September 2018

WRAP and UK food businesses have agreed some common guidelines for measuring and reporting on food surplus and waste, consistent with the global Food Loss and Waste Accounting and Reporting Standard (FLW Standard)

These have been produced in support of the UK Food Waste Reduction Roadmap – to help the UK meet the Sustainable Development Goal (SDG) 12.3 target to halve food waste by 2030

Why measure food waste?

Food waste costs the UK HaFS sector £3 billion each year (Source: WRAP website). Using the UK Guidelines can help HaFS businesses to understand how much, where, and why food loss and waste is occurring – so they can measure and act upon it.

Research from 1,200 business sites across 700 companies in 17 countries found that the median company (across multiple business sectors) saved over £10 for every £1 they invested on curbing food loss and waste (Source: Business Case for Reducing Food Loss and Waste (Champions 12.3)). There is also some specific business case studies in the catering sector and the Hotel sector.

Useful links

UK Guidelines