Cutting down on food waste header

INFOGRAPHIC: Food Waste Recycling Tips

Facts about food waste recycling

1 million tonnes

The amount of food wasted in the UK every year. 

That’s enough food to fill London’s Shard 10 times!

£2.5 billion

The cost of food waste to the UK’s pubs, restaurants and food service outlets.

75%

Of this waste is completely avoidable.

For every £1 spent on reducing food waste,  the average restaurant will save an estimated £7.

45%

Of food waste is a result of poor food preparation

Here are 5 tips for cutting down on food waste

#1 Savvy stocking, storing and rotating

    • Only buy ingredients you know you will use
    • Place new stock behind old stock so that old stock is used first

#2 Keep fridges and freezers running at the right temperatures

    • Minimise spoilage
    • Prevent bacteria growth

#3 Get organised

    • Label allergens, dates, descriptions
    • Keep a list of stock

#4 Review portion sizes

    • ¼ of people leave food at the end of their meal
    • Chips are a major culprit
    • Make portions smaller to avoid waste

#5 Leverage leftovers

    • Link up with a local charity or food bank to donate leftover food.
    • Get clever about using scraps and excess ingredients.

What the law says

Anyone handling food must be trained in food safety.

Train your staff

    • Storing food
    • Cooking food
    • Keeping the premises clean
    • Avoiding cross-contamination

Food waste is inevitable, which is why food waste recycling should be high on the priority list for all organisations who deal with large quantities of food.

INFOGRAPHIC: FOOD WASTE RECYCLING

food waste recycling infographic