How to manage food waste and charitable giving

One-third of all food produced globally goes to waste; if food waste was a country, then it would be the third largest emitter of greenhouse gases in the world. In the UK, 70% of food waste occurs in the home, but the hospitality and retail sector still contribute a sizable 16% to the total. Donating unwanted food to charity, however, is a great way to reduce the overall impact of waste while also supporting the local community. Good businesses will always do their best to reduce food waste. This will normally be through careful menu planning, stock control, and using par levels. However, events outside the control of the business, such as an unexpected change in weather, guest no-shows, or travel disruption can leave a business with excess food that is not able to be used. Unfortunately, this excess food often ends up in the bin, incurring waste disposal costs – not to mention that good quality food goes to waste. By planning and working with other organisations, this can be avoided and those in need can benefit from free food. Managing food waste is also a great way of reducing the carbon footprint of a business and helps towards net zero. Does the law still apply, even if I am giving the food away? Absolutely, it does. The definition of the sale of food extends to free food and charitable giving, therefore the same laws apply to the food which is being given away as to food sold. This means the same standards of food safety must be upheld. What controls should be in place? Temperature control: If the food is a high risk, then temperature control will be key and the same disciplines in the business will continue. If food has been cooked and it is still hot, it is likely it will need to be cooled before being donated. If the food needs to be stored chilled, then this must continue up to the point of it being given as a donation. If possible, it is recommended that food is frozen down before being given as a donation. Freezing the food will extend the shelf life of the product and increase the likelihood of it being of benefit to those it’s donated to. Allergens: It is important that food that has been prepared has allergen information provided when donated. You will be providing this information already to your customer, so it should not be too much extra work to provide it with the donated food. Containers: The containers that the donated food is placed into must be clean and prevent contamination of the food. Consideration must be given if extra containers are required for keeping food to be donated and make sure they are clean. Food safety management systems: If a food business is donating unwanted food, then the process and safe methods must be included within its Food Safety Management System (FSMS). Working with charities and other organisations A great way of ensuring the donation gets to those in need is to work with a specialist organisation. They will help arrange the collection of the food, advise on how best to prepare it, and any specific controls they stipulate. In addition to local charities, there are a number of online services that can help you connect with organisations and those in need. One of the most well-known services is Olio, which will organise 24/7 pick-ups at minimal disruption to your business. Other organisations can be found at feedback global.

How to manage food waste and charitable giving

By Rob Easton, head of environmental health at Shield Safety

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