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We operate in more than 50 countries around the world. If your country is not on the list, please refer to our global contacts.

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Global contacts

We operate in more than 50 countries around the world. If your country is not on the list, please refer to our global contacts.

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Global contacts

We operate in more than 50 countries around the world. If your country is not on the list, please refer to our global contacts.

View contacts
Global contacts

We operate in more than 50 countries around the world. If your country is not on the list, please refer to our global contacts.

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News
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How can Food Services help to drive best practice in waste reduction strategy?

Simon Price, Chef Director for ISS Food Services UK discusses how we can reduce the amount of waste generated at home and in the workplace
Thanks to the BBC television programme Blue Planet II, we are all conscious of the surge in awareness regarding the harmful effect of single use plastics on our environment. As responsible catering providers, it is essential we acknowledge the need to reduce waste. For World Environment Day, 5th June, we are encouraging our employees and external partners to pledge to take on the Zero Waste Challenge (ZWC). This initiative has been developed to encourage individuals to be more mindful about the amount of waste their daily habits create, and actively reduce the waste they produce for that day.

Approximately one third of all food produced in the world intended for human consumption is lost or wasted and households in the UK create 7 million tonnes of food waste every year, with over 70% of that food still edible. I’m sure you’ll agree these figures are shocking, and there is a lot more many of us could do to cut down on waste. 

For the ZWC, our development chefs have created a recipe e-book to help guide people towards a more sustainable kitchen at home, saving food waste and energy to reduce environmental impact. Using ingredients that might normally go to waste, such as potato peels and brown bananas, we want to inspire people to be more creative when it comes to cooking at home. It can be tempting to bin vegetables and fruit that are starting to look ropey, but with a little thought and planning they can be incorporated into a multitude of dishes. Everyone loves carrot cake, so what’s stopping you from trying out other vegetables in your baking? Or using the stale end of a loaf for breadcrumbs?

Even inedible items can be put to good use – for World Environment Day we will be selling bags of used coffee grounds from our restaurants which can be used as fertiliser. These will be packaged in paper bags (of course) and proceeds will go to our corporate charity partner, the Stroke Association, alongside the donations made by those who download our sustainable recipe book. In addition, disposable items such as coffee cups will not be available in our restaurants during the day.

We hope the ZWC will inspire positive behaviour change moving forward, not just for World Environment Day. By ditching single use items and taking the time to plan to get as much as possible out of the food we buy, we can make a huge difference to how much goes to waste, and the impact we have on our planet.

Have you got any ideas or suggestions on other steps food providers can take to help tackle waste?

Please get in touch and let us know by emailing foodservices@uk.issworld.com.

Find out more...

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...on how can Food Services help to drive best practice in waste reduction strategy.

To make a donation and download the e-book click here.