Food Waste Quiz

Hospitality

• Every year £200 million worth of food is wasted in Scotland's hospitality sector. Around 34% of this is estimated to be 'plate waste' - good food left over at the end of a meal.
• A recent analysis from Champions 12.3 found that for those who made investments in food waste reduction, the average annual reduction in food waste costs was 41% among 60 small to medium-sized hospitality and food service establishments

Food Service

• The equivalent of 106 million meals are discarded every year in Scotland - that's one out of every six meals served
• A food services company operating in workplace restaurants across 23 sites in a western European country quantified its food loss and waste, finding hotspots due to overproduction, out-of-date food, and uneaten meals by customers. Reduction efforts included using more semi prepared food, improving meal forecasting, training staff, and engaging consumers. Across these sites, the benefit-cost ratio of the actions implemented was nearly 25:1. (Source)

Public Sector

• The Public Sector in Scotland spends around £130 million each year on food and drink. The public sector has a big role to play in positively influencing the private sector, wider society, and Scotland’s young people to make food waste reduction part of everyday life.

Manufacturing

• An estimated 248,230 tonnes of food is wasted in Scotland’s food and drink manufacturing sector every year.
• The food and drink industry is a major contributor to Scotland’s economy. It is worth around £14 billion each year and accounts for one in five manufacturing jobs. It has a vital role to play in helping the Scottish Government meet its target of reducing food waste by 33% by 2025.

Retail

• The Scottish retail sector has been estimated to generate approximately 31,000 tonnes of food waste annually.
• Better communication and collaboration between stores and suppliers can reduce the amount of waste generated by stores, as it allows for greater flexibility on deliveries and last-minute order changes.
• Surplus bread is one of the biggest waste problems for food retailers. In fact, it is one of our top most wasted foods. We bin approximately 24 million slices per day in the UK.
• Retailers can help customers throw away less food by adopting good practice for the way products are packaged, labelled, and priced.

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Knowing what is a priority in your business will help us support you in the future. Our Food Waste Reduction team is here to help you in the fight against food waste. We offer guidance, advice and one-to-one support, so that you can reduce your environmental impact, and your costs.

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If you can measure it - you can manage it.

Get started on your journey in measuring and monitoring your food waste by participating in our Food Waste Reduction One Month Challenge.

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An estimated 1.3 billion tonnes of food are wasted globally every year, roughly one third of all that is produced for human consumption.

When food is wasted, we also waste all the energy and resources that went into producing, processing, transporting and cooking it. We also lose the money spent on all these things – meaning that businesses, like yours are less efficient and less competitive. On top of this, if food waste then ends up in landfill, it generates even more emissions in the form of methane, a gas many times more harmful to the environment than carbon dioxide.

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All apply. These costs are often not considered as they are not perceived as a 'Direct' cost. However, you cannot create food without the allocating resource time, packaging, storage, transportation and water use.

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