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Hospitality and Food Service Agreement

  • Published on June 9, 2015
The Hospitality and Food Service Agreement (HaFSA) 2012 - 2015 was developed by WRAP with the industry, for the industry, and supported by all UK governments. Over 230 leading signatories and supporters signed up to support these aims, covering approximately 25% of the UK sector. UK businesses involved in the HaFSA have saved an estimated £67 million through their combined actions,exceeding the 5% target and achieving an 11% reduction against the food loss baseline = 80,000 tonnes less CO2.

WRAP works with signatories and supporters to deliver both the targets. This will deliver both environmental and business benefits. The HaFSA focuses on changing behaviour across the sector to firstly acknowledge that waste is an issue and then to provide the tools and resources to help the sector introduce and implement change. Many of these solutions are at no cost/low cost and increase awareness of what can be achieved. Through the HaFSA we will continue to work with the sector to embed this change and deliver the targets. This matters for three very simple reasons. · Saving money - resource efficiency represents an easy quick-win for the business. Our research shows that, for a typical HaFS business, food waste is costing each HaFS outlet in the UK around £10,000 per year. · Environment - reducing waste and increasing recycling rates has environmental benefits and will reduce CO2 impacts as well as the amount of waste going to landfill. · Resources - squandering our resources when food productivity has become such a global issue.

WRAP developed an online reporting portal for signatories to report their waste data each year. WRAP have worked with signatories closely to collect this data as for many signatories this has been a new experience; often once they have the data they are able to understand the true cost of waste to their business which leads to action being taken to tackle it. Information is promoted via newsletters, twitter, linked in as well as through working with signatories and supporters through their communications channels to reach and embed change across the wider sector. These resources include: • Guidance on monitoring and measuring food waste • Chef master class video • Menu planning screen casts • Training resources to implement food waste prevention Food Waste - Starting Off.pdf • Good practice case studies on waste prevention and waste management All materials can be found here Achieving the targets. The Hospitality and Food Service Agreement (HaFSA) was an ambitious, three-year voluntary agreement developed by WRAP with the industry, for the industry, and supported by all UK governments. It was launched in 2012 with the aim of reducing waste and increase recycling rates within the sector in the UK. Over 230 leading signatories and supporters signed up to support these aims, covering approximately 25% of the UK sector (calculated by food and drink sales, including wholesale and distribution). A number of these organisations are continuing to work with WRAP under the Courtauld Commitment 2025 voluntary agreement. WRAP developed and delivered the HaFSA using funds from the governments in England, Scotland, Wales and Northern Ireland. The HaFSA had two targets, for prevention and waste management, which were owned by WRAP and collectively delivered by the signatories. Prevention target: To reduce food and associated packaging waste by 5% by the end of 2015. This was against a 2012 baseline and was measured by CO2 emissions (CO2e) saved. What has been achieved? There has been a reduction in CO2e of 11% against the baseline of the Agreement. This is a reduction of over 80,000 tonnes of CO2e and 31,000 tonnes of both food and packaging waste. The amount of surplus food being sent for redistribution has more than doubled, from 360 to over 760 tonnes. Over the lifetime of the HaFSA, the estimated weight of food waste avoided by the signatories was 24,000 tonnes with a value of £67 million (assuming a food waste cost of £2,775 per tonne, see WRAP’s True Cost of Waste in Hospitality and Food Service report). This is equivalent to 48 million meals (assuming a meal weighs 500g). Waste management target: Increase the overall rate of food and packaging waste recycled, sent to anaerobic digestion (AD) or composted to at least 70% by the end of 2015. What has been achieved? This target has not been met in full, but there has been an increase in the rates of recycling of both food and packaging waste. Overall, the rate of recycling for both food and packaging has grown by 14 percentage points to 56% over the lifetime of the agreement, an increase of one-third. This target was very ambitious to achieve within the timescales as it was not possible in practice for some signatories to change their waste management contracts to incorporate food waste collections. What we have seen is that the recycling rate of food waste has increased by more than half over the lifetime of the HaFSA and the recycling rate of packaging is at almost 70%.

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