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Food service agreement producing results

 

 

WRAP has reported good progress towards targets in an update on the voluntary Hospitality and Food Service Agreement.

After two years, WRAP says that signatories achieved a reduction in CO2e emissions of 3.6% in 2014 relative to the baseline year, with the aim of reducing the amount of food and associated packaging waste arising by 5% by the end of 2015, the third year of the agreement.

The target is measured in CO2e emissions, and around 30,000 tonnes less CO2e and 15,000 tonnes less waste were reported than in the baseline year.

The estimated cost saving from reducing food waste is put at £3.6m, while the amount of surplus food redistributed has increased by 47% to 528 tonnes.  

The combined recycling rate of food and packaging waste recycled, sent to anaerobic digestion or composted rose from 45% to 57% at the end of year two, but WRAP cautions that is still some way from the 2015 target of at least 70%.

Dr Richard Swannell, director of sustainable food systems at WRAP, said: ”These achievements are the result of a lot of hard work by many people, and a huge undertaking by the sector over two years.”

Resources minister Rory Stewart added: “It’s great to see progress being made by the hospitality sector. I want to encourage the whole food and drink industry to get behind our renewed push to reduce all waste – The Courtauld Commitment 2025.”

The agreement includes food waste generated by hospitality and food service businesses. It also includes packaging associated with the delivery of food and drink into the sector.

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