THE BUSINESS CASE FOR RESTAURANTS - PowerPoint Presentation

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Uploaded On 2019-06-20

THE BUSINESS CASE FOR RESTAURANTS - PPT Presentation

TO REDUCE FOOD WASTE Photo Lou Stejskal TARGET 123 By 2030 halve per capita global food waste at the retail and consumer levels amp reduce food losses along production and supply chains including postharvest losses ID: 759358

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Slide1

THE BUSINESS CASE FOR RESTAURANTS TO REDUCE FOOD WASTE

Photo: Lou Stejskal

Slide2

TARGET 12.3

By 2030

halve

per capita global food waste

at the retail and consumer levels

reduce

food losses along production and supply chains, including post-harvest losses

Slide3

SECRETARIAT

Slide4

SECRETARIAT

Co-Authored by WRI & WRAP

Find the report at:

Champions123.org

Slide5

SPEAKERS

Eleanor Morris

Hospitality and Food Service Special Advisor, WRAP

Steven Packer

Director of Supply Chain and IT, Pizza Hut UK

Kai Robertson

Lead Advisor, WRI, FLW Protocol

Moderator

Liz Goodwin

Senior Fellow and Director, Food Loss and Waste, WRI

Slide6

SPEAKERS

Eleanor MorrisHospitality and Food Service Special Advisor, WRAPSteven PackerDirector of Supply Chain and IT, Pizza Hut UKKai RobertsonLead Advisor, WRI, FLW Protocol Moderator Liz GoodwinSenior Fellow and Director, Food Loss and Waste, WRI

Slide7

The business case for food waste reduction in restaurants

Eleanor Morris

Hospitality and Food Service

Special Advisor

WRAP

Slide8

Return on investment

12 countries

For each

invested

of financial benefit realised

114 restaurants

Slide9

Investment was

recouped

70% in the first year of implementing a food reduction programme

Investment was

recouped

89%

within two years

of implementing

a food reduction

programme

Slide10

All sites able to keep

total investment to below

$20,000

within three year period

Slide11

The true cost of waste

Visible costs

Invisible costs

Disposal costs

Lost materials

Energy costsLost labourLost waterOther costs

On average, the true

cost of wasted materials is about

10 times

the cost of disposal.

Slide12

Financial benefit-cost ratios for restaurant sites

Slide13

Key strategies:

Measure

Engage Staff

Rethink inventory & purchasing prices

Reduce overproduction

Repurpose excess food

Slide14

Image source: Nestlé

Slide15

Investment recouped

89% within two years of implementing a food reduction programme

For each $1 invested $7 of financial benefit realised

All sites e to keep

total investment to below

All sites able to keep investment below$20,000within 3 years

You

can have your cake, and eat it………….

Slide16

Tools

Slide17

SPEAKERS

Slide18

Pizza Hut Restaurants Food Waste

Context

250 Restaurants across the UK

Kitchen preparation waste measured at ingredient level for many years:

Weekly inventory counts

Purchases tracked by restaurant by ingredient

Every item sold can be broken down to ingredient via recipe

‘Expected use’ compared to ‘actual use’ to derive weekly wastage figures for every restaurant

Includes inedible parts (relatively immaterial for us)

No visibility of front of house or overall food waste prior to 2016

Since 2016:

Segregated food waste collections in all restaurants (all going to AD if properly segregated, controlled combustion if incorrectly put into general waste)

Collaborative project with WRAP to get accurate weight data for 50%+ of food waste collections

Partnership with Winnow to measure front of house food waste in 3 areas - pizza buffet, unlimited salad bar and plate waste

Introduction of redistribution scheme for surplus buffet pizza

Buffet and salad bar range decisions based upon wastage

Slide19

Pizza Hut Restaurants Food Waste

Current state of play

Overall measured food waste (based upon weighed food collection) c11% of food purchases by weightKitchen prep waste c2%Pizza buffet waste c1%Salad bar waste c1%Plate waste c7%

Challenges

Restaurant segregation practices variable – unknown amount of food going into general waste stream and therefore unrecorded

Site specific measurement of front of house waste is both expensive and operationally problematic across 250 locations with varying levels of employee engagement

Plate waste solutions likely to require changes to consumer behaviour which may conflict with brand proposition

Slide20

SPEAKERS

Slide21

Overview of

Food Loss and Waste Accounting and Reporting Standard

for Restaurants

February 14

, 2019

Kai Robertson, Lead Advisor, FLW Protocol

World Resources Institute

Slide22

Standardized Way to Summarize

“… it gives us a clear, unambiguous way for talking about food waste.”

“… consistent language to use … and standard ways to measure and report.”

The FLW Standard is helping companies and others measure and share data

A Common Language

Practical Guidance

Slide23

’s major suppliers

Case studies on using the FLW Standard

An increasing number of companies and others are measuring food loss and waste (just a sampling)

Kellogg Company: Food Waste In Global Manufacturing Operations

Tesco’s Operations in the United Kingdom: Food Waste in Stores and Depots

Delhaize America’s Operations in the United States: Food Waste in Stores and Distribution Centers

Nestlé Dairy Factories in Pakistan: Losses Across the Value Chain

Cranswick

Gourmet Pastry’s Operations: Quantifying Food Waste From a Single Factory

Estimating Quantities and Types of Food Waste at the City Level

IKEA: “Food is Precious” Food Waste Initiative

Courtauld

2025

U.S. Food Loss and Waste 2030 Champions

(downloadable @ www.FLWProtocol.org)

Slide24

12 months (collect data weekly)

Food

Inedible parts

Animal Feed

Biomaterial/

processing

Co/anaerobic digestion

Compost/aerobic

Controlled combustion

Land application

Landfill

Not harvested

Refuse/discards

Sewer

There is no packaging associated with product produced for sale. Weight of product packaging is excluded from the weight of FLW

Example of how to use the FLWS common language:

Pizza Hut UK

Food category

All food

purchased and sold

Lifecycle stage

Restaurants (kitchen and plate waste)

Geography

United Kingdom

Organization

260 restaurants

NOTE

All destinations (other than sewer) are in scope as all material not sold or eaten is included.

However, food waste only goes to anaerobic digestion or controlled combustion (as marked with a green check).

= in scope but no material to this destination

Slide25

December 2016 through end of January 2019

Food

Inedible parts

Animal Feed

Biomaterial/

processing

Co/anaerobic digestion

Compost/aerobic

Controlled combustion

Land application

Landfill

Not harvested

Refuse/discards

Sewer

Weight of food product packaging is excluded from the weight of food waste

Food category

All pre-consumer food and

retail

packaged beverages only

Lifecycle stage

Direct operations (Customer and Co-worker Restaurant, Bistro, Swedish Food Market, Cafe)

Geography

Belgium, Switz., Czech Republic, Denmark, Great Britain, Hungary, Italy, Netherlands, Norway, Poland, Sweden and US

Organization

247 out

of 423 total stores

Note 1

: IKEA considers material sent to any destination listed in the FLW standard to be food waste. While

all

destinations are included within IKEA’s scope of reporting, food waste actually goes to only some of these destinations. These vary by store depending on available food waste collection options.

Note 2

Scope does not include any unpackaged or restaurant/café/bistro beverages

Note 3

: Scope does not include food provided to customers as samples

Note 4

: Scope does include weight of packaging for retail packaged beverages within the Swedish Food Market

Example of how to use the FLWS common language:

IKEA

Slide26

Steps to take in measuring and reporting on FLW

Webinars and video clips archived at www.FLWProtocol.org

Why quantify?