WRAP’s research has found that in the food service sector, 75% of the food that is wasted could have, in fact, been eaten.
At Fooditude, we have been working on various ways to reduce food waste within our business. Our delivered-in business model means all food is sent to clients from a central kitchen – so there is no scope for last minute cooking on site and service level agreements with clients mean we cannot risk running out of food. Sometimes this meant, we ended up with surplus portions of perfectly good food, that would be binned at the end of the day.
In late 2019, we partnered with the OLIO Food Waste Heroes program to change this. So far, we have saved 4,632 portions of food which has benefitted 632 families in the local communities and diverted CO2 emissions equivalent to 3,995 KG.
We got Georgie Cella – Business Development Manager, Food Waste Heroes Program at OLIO and Alison Hester-Lloyd, Head of Operations at Fooditude to speak to us about how contract caterers can safely redistribute surplus food, conform to health and safety regulations and still prevent food waste. If you would like to know more – please get in touch with us on @WeAreFooditude or email us