The Guardians of Grub campaign was created by the Waste and Resources Action Programme (WRAP) as part of its ambitious work to cut food waste from farm to fork. The campaign has been developed to inspire action at every level of the hospitality and foodservice profession; from kitchen porter to business owner and across preparation and service. The theme of guardians helps stress the enormous environmental impact wasted food has on the planet, and makes the point that everyone has the power to defeat waste within their work.
“We will not tackle the impact of global warming if we don’t fix the food system, and everyone needs to play their part," said Marcus Gover, WRAP CEO. "If everyone in the hospitality and foodservice industry put as much passion into reducing waste as they do into creating delicious food, it would make a massive difference to cutting the damage food waste is doing to our planet.”
A suite of free materials has been produced for the Guardians of Grub, using the latest food waste prevention strategies to inform best practice that can easily be incorporated into any business, by anyone. These include informative posters and how-to guides, and a free calculator to record the changes being made.
The high-profile initiative supports a dedicated month of action in September when the hospitality and foodservice sector will come together to Stand up for Food. Already many of the UK’s largest hospitality and foodservice representatives have pledged their support to the initiative, including the BBPA (British Beer and Pub Association), the FWD (Federation of Wholesale Distributors), the SRA (Sustainable Restaurant Association) and UKHospitality.
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| 20 Waste Cutting Tips Every Foodservice Chef Should Know | Preventing Food Waste at the Buffet: A Guide for Chefs & Managers | Empowering & Engaging Culinary Teams to Prevent Food Waste |
