top of page

Turning the tables on waste: UK hospitality's innovative fight against food and energy squander

The UK's hospitality industry is facing a growing crisis, not just environmentally but also economically and socially, as millions of tonnes of food go to waste each year. However, the sector is now adopting innovative strategies to tackle this pressing issue effectively.


A Multi-Pronged Approach to Waste Management


Experts suggest that the key to reducing food waste lies in meticulous planning and the use of technology. Advanced inventory systems are being employed to minimise overstocking and spoilage. "The idea is to forecast demand accurately so that you purchase only what you need," says an industry insider.


With this in mind, many establishments are revisiting their menus to offer flexible portion sizes and shared dishes, allowing customers to order according to their appetite, thus reducing plate waste.


Community Engagement and Tech Solutions


In a commendable move, hospitality businesses are partnering with local charities to donate surplus food. Food-sharing apps are also coming into play, making it easier to redistribute excess food to those in need.


The Role of Data and Technology


Data analytics are being utilised to predict demand more precisely, thereby optimising supply chains. Smart kitchen gadgets, such as scales and temperature monitors, are providing real-time data on food usage and storage conditions, alerting staff when items are nearing expiration.


Customer Involvement


Restaurants and hotels are engaging customers by sharing information about their sustainability initiatives. "It's about making the customer a part of the solution," says a sustainability expert in the sector.


The Road Ahead


As the industry continues to evolve, the focus is on creating a more sustainable and responsible approach to food and energy consumption. With the combined efforts of technology, community engagement, and government support, the UK's hospitality sector is poised for a greener future.

Comments


bottom of page