Business case studies from organisations implementing 'Target, Measure, Act' in the hospitality and food service sector.

Guardians of Grub

WRAP's Guardians of Grub campaign was launched in May 2019, 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. 

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.

View the Guardians of Grub case studies

Good Practice in Food Waste Measurement

WRAP reached out to the Hospitality and Food Service (HaFS) sector to capture examples of good practice in the measurement and management of food waste.  The diverse nature of the sector results in differences in the methodologies adopted. However, what is consistent is the fact that adoption of the Target, Measure, Act approach and the accurate measurement of food waste leads to significant operational efficiencies and financial benefits.

The case studies below from Bluestone National Park Resort, P&O Cruises and Daniel Thwaites demonstrate how these benefits can be realised by integrating measurement into daily practice.

Other case studies


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%.


Foodservice provider BaxterStorey has delivered a food waste reduction of over 41%, since it launched ‘Food Waste Costing the Earth’ in 2014, equating to 6,600 tonnes, saving clients over £3m in disposal costs and £300k in energy costs.

The initiative empowers teams to collect and measure food waste in the way they felt most appropriate for their location, which means it fits seamlessly into the everyday running of their kitchens without impacting cost or resources.

To date over 900 accounts report plate, spoilage and production waste, and the percentage of food waste against  purchases has fallen from an estimated 10% to less than 3% in 2018. Download the case study below.

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.

Making sure no good food goes to waste

Preventing food waste at source should always be the priority, but surpluses can arise for a number of reasons. Where surplus does arise there are many options available to ensure that it “feeds bellies not bins”. Refer to the Surplus food redistribution resource hub where you will find all the information you need to help increase the redistribution of surplus food.

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  • Baxter Storey case study

    PDF, 348.76 KB

  • Bluestone National Park Resort case study

    PDF, 517.8 KB

  • P&O Cruises case study

    PDF, 240.51 KB

  • Daniel Thwaites case study

    PDF, 455.92 KB

  • The Yan Cumbria case study

    PDF, 357.32 KB