Reducing food waste in hospitality: Why it matters and how to start.
Globally, about one-third of all food produced for human consumption is wasted. In the UK alone, around 1.3 billion meals are thrown away every year, costing the hospitality industry approximately £3.2 billion. This waste doesn’t just impact food—it involves wasted energy, water, packaging, transport, and labor. On top of that, discarded food in landfills releases methane, a potent greenhouse gas that contributes to global warming. If food waste were a country, it would be the third-largest emitter of greenhouse gases after China and the US.
For hospitality businesses, reducing food waste is not only an environmental responsibility but also a financial opportunity. Kitchens often discard 8–20% of the food they buy. By implementing smart waste tracking and reduction systems, businesses can save thousands of euros each year. In addition, as landfill taxes and disposal costs rise, waste reduction becomes an even smarter business strategy.
One of the simplest steps is to begin measuring food waste. Separating waste into categories—such as prep waste, spoiled food, and leftovers—helps identify where the most waste occurs. From there, targeted actions like portion control, improved storage, or using surplus food creatively (e.g., pickling or vacuum sealing) can make a big difference.
Technology like smart sensors and AI-powered tracking can also support more efficient kitchens. But even basic practices, like proper lighting, temperature control, or educating staff, can greatly reduce spoilage.
Recycling and composting are crucial for what waste cannot be avoided. Donating edible leftovers to local charities is another powerful way to cut waste and support the community.
Sourcing food more locally and sustainably, asking for staff input, and giving guests the option of smaller portions are additional ways to align with today’s more eco-conscious traveler.
Small changes can lead to big results—financially, environmentally, and reputationally.
