Target, Measure, Act case studies: Hospitality and Food Service

Guardians of Grub

WRAP's Guardians of Grub campaign aims to empower professionals from across the sector to reduce the amount of food thrown away in their operations. Resources are designed around the practical task of food waste measurement; a critical prerequisite for full implementation of Target, Measure, Act. September 2019 saw the Guardians of Grub Stand Up For Food month of action, with partners (influencers and operators) encouraging the sector to measure the food they waste in order to reduce it.

Our case studies show how businesses from across the sector have reaped the rewards of reducing food waste. For example, during a seven-day pilot, using the tracking sheet and calculator tools, The Balloon Bar, a café/restaurant located in the University of Bristol’s Students Union, produced 60kg of food waste, a projected annual cost to the  usiness of £4,160. Changes to the salad buffet, menu design and portion control have already been implemented.


Health and care sector food service company apetito work with their customers to implement Target, Measure, Act. By working with teams in hospitals and care homes to increase understanding of portion sizes, to measure food waste clearly and consistently, and to take ownership of reviewing and acting on the data collected, they have seen food waste reduction of as much as 50%.


BaxterStorey launched its ‘Food Waste Costing the Earth’ programme in 2014 to segregate, weigh and report food waste. Through interactive, peer-led training sessions, the company encouraged their teams to recognise various environmental impacts and how they can be mitigated within a normal working day. Over 800 of their locations now report plate waste, spoilage and production waste all of which is measured weekly against food and beverage purchases.

The initial target of 15% reduction was exceeded within the first year, showing a reduction of 19.9%. As a result, they were named a winner at the inaugural Footprint Waste2Zero Awards in 2017, winning Best Waste Management Project Award (food) for their innovative approach to waste management. 

Read the full case study here.

Belazu Ingredient Company

From its origins as a specialist olive supplier to high end restaurants and one of the founding fathers of the 90s Mediterranean food revolution, the business has expanded to manufacture and supply a broad range of vegetarian Mediterranean products to virtually every sector of the food industry. 

In 2015 Belazu launched their CSR program, focusing on People, Product and Planet. Food waste is an important part of the program. In 2019 the company made a commitment to reduce food waste in their own operations by 50% by 2030.

Read the full case study here.

Pizza Hut Restaurants

Since 2015 Pizza Hut Restaurants has seen a reduction in kitchen operational food waste as a percentage of food  purchased, of ~50%. This is against a target of 20% in alignment with the Courtauld 2025 target. Achievement of this target in such a short timeframe was as a result of the exceptional rigour and discipline displayed by the operations teams. The company continues to maintain this level of performance through periodic measurement and process improvement. Current efforts are focused on the challenge of consumer plate waste reduction.


Find out how FoodSave has helped small and medium-sized food businesses in London reduce their food waste, put surplus food to good use and dispose of unavoidable food waste more responsibly.

Sustainable Restaurant Association

With a longstanding and close working relationship with WRAP, as well as a shared belief in the ‘what’s measured gets managed’ approach, aligning with Target, Measure, Act and the new Guardians of Grub campaign were simple choices for the Sustainable Restaurant Association (SRA). Both campaigns are helping to raise awareness of the need for the industry to act on food waste. They also provide a sharp focus on which operators and organisations like the SRA can concentrate their impact programmes.