Food Waste Stories

is it really waste? redistributing surplus food

Monday 12th August 2013

Waste. It's a short word with a long story. But much discarded food could be avoided and eaten, rather than going to waste.

 WRAP estimates that around a fifth of all food and drink bought is thrown away needlessly. Consumer campaigns like Love Food Hate Waste are doing stirling work to raise awareness and help people waste less food.

But what about businesses who find they have surplus food on their hands? Plan ZHeroes is one of a number of organisations working hard to tackle this problem. It is a simple idea - Plan ZHeroes matches surplus food to local charities in need of sustenance. 

The brains (and heart) behind Plan Zheroes, Chris Wilkie and Maria Ana Botelho Neves, are on the waste management working group. They are passionate that redistribution of edible food should be a key part of reducing waste.

read more and comment...

collaborating, not competing

Monday 12th August 2013

So the hospitality and foodservice agreement is finally underway, with the first wave of working group meetings now complete. 

As Project Manager of the Food Waste Network, I am obviously pretty interested in food waste recycling. So I was pleased to attendthe waste management working group.

The room was full of representatives from all sections of the foodservice food chain - waste recycling companies, high-end restaurants, highstreet quick-service restaurants, contract caterers and a good sprinkling of technical support bods.

Chair Mike Hanson’s final words stayed with me – that this is a unique forum uniting key players from across the sector. The phrase that impressed me was ‘collaborative and non-competitive’.

Outside this agreement, many signatories and supporters are competitors. But brought together, we as a sector have a unique opportunity to discuss issues facing us all. Nobody has a monopoly on good ideas, and sharing best practice raises standards across the board.

And if outside of the agreement, foodservice companies compete with each other to be greener - to waste less and recycle more - then that's good news for streamlining costs and even better news for the environment.

read more and comment...

who is hafsa anyway?

Tuesday 5th February 2013

Yes, it needs a nice acronym. The Hospitality and Foodservice Agreement, as well as being a mouthful to say, contains a huge amount of food for thought. This voluntary agreement, orchestrated by WRAP on behalf of the UK governments, is bringing the foodservice sector together to reduce waste and recycle more.

There are two targets we are working towards:

  • Prevention target: Reduce food and associated packaging waste arising by 5% by the end of 2015. This will be against a 2012 baseline and be measured by CO2e emissions.
  • Waste management target: Increase the overall rate of food and packaging waste being recycled, sent to anaerobic digestion (AD) or composted to at least 70% by the end of 2015. 

The Food Waste Network is a founding supporter, as we know an awful lot about UK food waste recycling. After all, we are mapping all commercial and industrial food waste recycling services by postcode. Our free matchmaking service (enquiry form at recycle my food) is perfect to help the signatories meet the waste management target. 

read more and comment...

go back to the previous page