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Food Waste From Hotels and Restaurants in the U.K.

Department of Catering and Hotel Administration, Dorset Institute of Higher Education, Wallisdown Road, Poole, Dorset BH12 5BB, U.K.

G. Nobis

Department of Catering and Hotel Administration, Dorset Institute of Higher Education, Wallisdown Road, Poole, Dorset BH12 5BB, U.K.

P. Town

Department of Catering and Hotel Administration, Dorset Institute of Higher Education, Wallisdown Road, Poole, Dorset BH12 5BB, U.K.

An investigation into food waste in the hotel sector of the catering industry was performed in two stages. In the first stage food waste was measured by a direct observation technique in four hotels, two units within a city centre restaurant complex and two units within the public restaurant of a catering college. Measurements continued for between 6 and 21 days. Edible and inedible waste ranged from 20 to 38% of the energy value of meals served in the hotels, 9% in the city centre restaurant complex and 42% in the college restaurant. In the second stage total food waste was measured in two hotels and in the same city centre restaurant complex by an indirect technique to avoid influencing working practices. Waste values represented 31 and 33% of food input on an energy basis in the hotels and 3% of food input on an energy basis in the restaurant complex.

The apparently high waste values in the hotels studied are attributed to their traditional catering methods using a high proportion of unprocessed foods and offering extensive menus. The low waste values in the restaurant complex reflects the almost total use of preprepared food items, restricted menus, customers paying for each meal at the time of eating and established company control procedures.

Key Words: Food waste • hotels • restaurants • catering • pig farms.

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