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3 Ways to Reduce Waste in a Contract Catering Environment
As ESG Lead for a contract caterer, food waste is always high on the agenda. We serve thousands of customers every day – whether it’s a morning coffee or a three-course lunch. Inevitably, this generates some waste. While a proportion is unavoidable (such as bones and peelings), much of it can be minimised – or even eliminated – with the right knowledge, systems and skills in place.
Globally, food production accounts for more than a quarter of greenhouse gas emissions and is a key driver of deforestation and biodiversity loss. When you consider that around a third of all food produced is lost or wasted, the scale of the issue becomes clear. As contract caterers – and as responsible businesses – we have a duty to operate as sustainably as possible and reduce our environmental impact.
With that in mind, here are three practical ways we can significantly reduce food waste in a contract catering environment.
1. Prevention and Measurement
A significant proportion of food waste occurs upstream, within supply chains. Oversupply is common, with growers often over-planting to ensure they meet contractual demand. In seasons of abundance, this can lead to surplus fruit and vegetables with limited routes to market.
In addition, strict retailer specifications around weight, shape, colour and appearance mean that ‘wonky’ or imperfect produce is often rejected before it reaches supermarket shelves.
To help address this challenge, BM has recently partnered with Waste Knot. An organisation dedicated to rescuing surplus and imperfect produce. This fruit and veg is redistributed to our sites, providing a seasonal surprise for our chefs while preventing perfectly good food from going to waste.
On site, we focus on reducing waste generated during preparation and in the rare instances of spoilage. Our teams carefully weigh and record food waste daily, enabling us to track performance year on year and provide targeted support where needed. Measurement is critical – because what gets measured gets managed.
2. Education
While the headline figures around food waste (10.2 million tonnes in the UK annually, according to WRAP) may not be widely known, most of us instinctively understand that wasting food is both unethical and a misuse of valuable resources. However, in certain environments, preventing waste can be more complex – which is why education is so important.
In contract catering, reducing hospitality waste often depends on raising awareness among clients and customers. For example, event organisers can overestimate catering requirements or over-order out of concern that food may run out. As catering professionals, it is our responsibility to guide customers towards informed decisions that minimise waste while still delivering an exceptional experience.
Sometimes, the solution is simple: adjusting portion sizes, aligning menus with the time of day (croissants at breakfast, for example), or refining service styles.
Plate waste is another common issue – food that has been purchased but not consumed. This is often linked to portion size or choice overload. By educating both our teams and our customers about the environmental impact of these seemingly small decisions, we encourage more thoughtful behaviour and more sustainable choices.
3. Creativity
Finally, creativity plays a powerful role in reducing food waste. Our chefs are constantly finding innovative ways to repurpose ingredients – transforming trimmings and peelings into stocks, kimchi, sauces or fritters. Minimising cost and maximising yield is second nature in professional kitchens, and reducing waste is an extension of that skillset.
At BM, our Chef Development Team has created a dedicated booklet of waste-saving ideas called Moreish. The concept reimagines leftovers and surplus ingredients as opportunities rather than waste. It challenges perceptions and demonstrates the infinite potential of ingredients that might otherwise be discarded.
Not only does Moreish deliver environmental benefits, but it also drives commercial value and encourages teams and customers alike to explore new flavours and more adventurous menus.
Conclusion
Food waste remains one of the most pressing challenges facing the food and beverage industry. Its environmental impact is significant, and as service partners we have a responsibility to reduce it wherever possible.
By working with suppliers that prevent waste, measuring and tracking consistently, educating our customers, and harnessing the creativity of our chefs, we can meaningfully reduce food waste on site – and, we hope, inspire more sustainable habits beyond the workplace too.
Reference
WRAP – Food Waste and Food Surplus in the UK – Key Facts (July 2025)
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