This publication focuses on the financial business case for providers operating in hospitals, schools, sports arenas and other facilities for reducing food loss and waste. It looks at how to reduce this inefficiency in the catering sector.

Champions 12.3

Implemented in

  • Africa
  • Asia / Pacific
  • Europe and Central Asia
  • Latin America / Caribbean
  • Middle East
  • North America

Sectors of activity
Food & Beverage, Tourism

Type of initiative
Capacity Building & Implementation, Education & Awareness Raising, Research, Analysis, Assessment

Type of lead actor
Civil society

Start date
25/06/2018

Shared by

Claire Kneller

Head of Food- WRAP Global

WRAP

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Objectives

Champions 12.3, through this report, want to encourage catering managers to “target, measure, and act” to realize the business case for reducing food waste for themselves. The objective of the report is to present the evidence of the financial benefits of reducing food waste for businesses in this sector. This, along with the simple strategies given to help this reduction, should encourage catering companies to take action.

Activities

Along with a media release in June 2018, the report is available to be downloaded and used globally.

Impact and Results

Champions 12.3, who WRI and WRAP wrote this report on behalf of, hope it will create an impact by encouraging caterers to:
Set targets- adopt a voluntary reduction target of 50 percent by 2030, which is aligned with Target 12.3 of the Sustainable Development Goals.

Measure- start to measure their food loss and waste, and monitor progress toward achieving the target over time.

Act- caterers working alone and together should take measures to reduce food waste. A key success factor for this is management engagement.

Next steps and how to get involved

The report is available to download from the Champions 12.3 website.