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Measuring and targeting food waste

Target, Measure, Act

In the fight against climate change Scotland has set an ambitious target of reducing food waste by 33% by 2025.

Zero Waste Scotland has developed guidance on targeting and measuring to reduce food waste.
 

You can’t manage what you don’t measure

Data obtained from measuring food waste identifies exactly where food is being wasted and highlights necessary actions to reduce food waste and profit loss.

For example, in a restaurant, if most waste is found to be from customer’s plates, it might be beneficial to offer smaller portion sizes.  Or, in manufacturing, catch trays could identify a significant cost saving.  Our case studies offer more information on how businesses, like yours, have benefited from working with us to monitor, measure and reduce food waste.

Get started by using our Monitoring and Measuring guide  in your business.

 

Support from Zero Waste Scotland

Whether your business is hospitality, retail, or food and drink manufacturing, we offer personal support to help you prevent food waste and its associated costs to your organisation.

Hospitality and Food Service

Manufacturing and Retail

Public Sector

 

Our Food Waste Reduction team can help you turn your food waste mountain into a more manageable molehill, saving you money and helping Scotland achieve its ambitious food waste reduction target.  To discuss our food and drink opportunity assessments, email food.drink@zerowastescotland.org.uk or call us on 01786 433930.

Our support to reduce your business costs through food waste prevention and reduction are funded by the Scottish Government and by the European Regional Development Fund through the £73 million Resource Efficiency Circular Economy Accelerator Programme.

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