The business case for reducing food loss and waste: Hotels and Catering

Uploaded by: Kate Bygrave
Updated on: 28th November 2018
Author(s): Peter Mitchell, WRAP & Austin Clowes and Craig Hanson, WRI

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Food loss and waste: a global challenge

The first-of-its-kind analysis for the industry found caterers saved $6 for every $1 invested in reducing food waste.
  • Around 80% were able to keep their total investment in food waste reduction to below $10,000
  • 64% had recouped their investment within just one year
One third of all food produced in the world is never eaten.  This has tremendous economic, social and environmental consequences.
In this new report, co-authored by Peter Mitchell, WRAP and Austin Clowes and Craig Hanson from the World Resources Institute (WRI), we demonstrate how reducing food waste for food service operators can be a large financial opportunity to reduce costs, increase revenues, and engage staff and customers.
It demonstrates how caterers made a range of investment in food waste reduction programmes, including measuring technology, staff training and redesigning menus. The financial returns came from reducing purchasing costs, increasing revenue from new menu items developed from unsold food and reduced management costs.

Written on behalf of the Champions 12.3 network – the coalition of nearly 40 leaders from government, business and civil society – it calls upon caterers to “target, measure and act”.

Through doing this, caterers can realise the business case for themselves. And they will be making a significant contribution to the global effort to achieve the UN Sustainable Development Goal 12.3 to halve food waste by 2030.
Contact name: Kate Bygrave
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