Some 30% of mad-made greenhouse gases are created from the production and consumption of food. Wasting food is not only bad for the bottom line, it’s bad for the environment too and it does nothing to help Trusts working towards the net zero carbon targets.
Measuring and reducing food waste in hospitals is a complex task, especially where patient food is concerned and developing solutions that can be applied across all hospital catering operations for a uniform approach is on many agendas. In the meantime, however, WRAP is inviting individuals, companies and organisations – particularly those involved in the food service and hospitality sectors – to engage with Food Waste Action Week from March 1 – 7, 2021 – and take action. The week of activity will raise awareness of the impact that wasting food has on the planet.
As part of the Guardians of Grub campaign, WRAP has various tools available on its website, including the Cost Saving Calculator, which helps to identify what could be saved and the Cost Saving Skills Course – a 15 minute online course to demonstrate how to start measuring wasted food. Those that are already measuring wasted food are invited to become a Champion with Guardians of Grub’s online course to take food waste reduction skills to the next level. Everyone is also encouraged to visit lovefoodhatewaste.com to see how they could be reducing the amount of food wasted at home.
