SUSTAINABILITY

FEATURES
Fighting food waste
at Ministry of Defence sites
make further effciencies. These will be
shared with other sites and tailored to
specific site operations.
• Where practical some messes
operate a booking in system which
reduces over production
• Due to good stock rotation and
precise ordering the study found
that spoilage was reduced
• Some sites use satisfaction forms
for customers to provide feedback
which is taken into account when
menu planning
Breakfast is served at the Imber Diner © Crown
WRAP is a UK charity helping
businesses and individuals reduce
waste, develop sustainable products
and use resources in an effcient way.
WRAP launched the Hospitality and
Food Service Agreement (HaFSA)
in 2012; a voluntary agreement to
support the sector to further reduce
waste and encourage more recycling.
As a supporter of HaFSA, the MOD
(through the Defence Infrastructure
Organisation (DIO) and Finance
Military Capability (FMC)) is working in
collaboration with WRAP at five MOD
sites with their suppliers to identify
how food waste can be reduced.
The results of the work will be used
to inform and further develop MOD
waste management deliver y plans.
WRAP’s research in 2012, suggested
that changes could be made to the
way food is managed to reduce
the amount of waste produced. To
examine this further and in support
of HaFSA an MOD specific study
was conducted with its customers,
consumers and each supplier;
Aramark, Compass Group, Elior, ISS
Defence and Sodexo to examine ways
to reduce food waste.
The MOD catering providers measured
and monitored the food waste
produced over a four week period. The
different areas measured were:
• Spoilage: food that has expired or
been damaged
• Preparation: food waste produced
during preparation (e.g. egg shells,
vegetable peelings)
• Plate: uneaten food that has
returned from the customer
• Over production: excess food
uneaten after service and cannot
be re-ser ved
This starting point defined and
established a baseline against which
progress could be measured. Next, the
reasons why food was being wasted
was reviewed and ways in which it
could be reduced were identified.
While there is much good practice
already happening to reduce food
waste, such as those listed below, the
project identified opportunities to
By working together we have
identified the main areas for action,
and developed a ‘Reducing food
waste at Ministry of Defence sites’
guide which is currently being made
available to all caterers at UK sites.
The guide explains the cost of food
waste, ways to take action, and
provides practical ‘how to’ information
(including comprehensive checklists,
waste tracking sheets and action plans)
to help caterers tackle food waste.
Recommendations from the work
will be incorporated within facilities
management guidance at all UK MOD
sites. This will include measuring and
monitoring food waste - to continue
to build our understanding of effective
actions and improvements, and sharing
the learnings across all our locations.
DIO is using the findings from this
project to help inform its wider work
programme to reduce waste, improve
waste data and inform a behaviour
strategy, so let the team know how
you think the MOD can prevent more
food waste.
Contact the DIO Waste Team via email
at DIOSDEUS-WastePolicy@mod.uk
Sandra Stewart
Sustainable Estate Procurement Policy
FMC Capability Infrastructure
Sanctuary 44 • 2015
65