The composition of waste disposed of by the UK Hospitality industry
Research shows that hotels, pubs, restaurants and quick service restaurants could save an estimated £724 million a year by increasing recycling rates and preventing food waste.
This research will be used by WRAP to engage the whole hospitality and foodservice sector in taking measures to prevent food and packaging waste and increase recovery and recycling.
The report estimates that over 3.4 million tonnes (mt) of mixed waste (typically food, glass, paper and card) is produced by hotels, pubs, restaurants and quick service restaurants (QSRs) each year. Of this, 1.6 mt (48 per cent) is recycled, reused or composted, while almost 1.5 mt (43 per cent) is thrown away, mainly to landfill.Furthermore, 600,000 tonnes of food waste was disposed of in 2009, two-thirds of which (400,000 tonnes) could have been eaten if it had been better portioned, managed, stored and/or prepared.
Efforts by this sector have increased recycling rates, but the amount of waste going to landfill remains an issue, as 70 per cent of the mixed waste currently sent for disposal could be recycled using existing markets.
WRAP is working with the hospitality and foodservice sector to help further reduce food and packaging waste and CO2 emissions and is discussing the possibility of a voluntary agreement.
