THE HOSPITALITY SERVICE AGREEMENT - WRAP · 2 WRAp The Hospitality And Food Service Agreement Signatory Pack Sept 2014 Introducing the HaFSA Waste in the HaFS sector Governance of

1Introducing the HaFSA

Waste in the HaFS sector

Governance of the HaFS

Targets Signing up Reporting progress

Roles and responsibilities

Key contacts AppendicesIntroducing the Agreement

Targets Overview of structure

Reporting Signing up What WRAP can offer signatories


Taking action Key contacts Appendices

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HOSPITALITY AND FOOD SERVICE AGREEMENT

Signatory PackJune 2012

THE

Signatory Pack Sept 2014

2

WRAp The Hospitality And Food Service Agreement Signatory Pack Sept 2014

Introducing the HaFSA





Key contacts Appendices

INTRODUCTIONThe Hospitality and Food Service Agreement (HaFSA) is a voluntary agreement to support the Hospitality and Food Service (HaFS) sector in reducing waste and recycling more.

The HaFSA is flexible to allow any size of organisation to sign up. Current signatories range from multi-national companies, small businesses, wholesalers and distributors to the sector and trade bodies.

This signatory pack provides information to small businesses, including:

■ an outline of the HaFSA;■ business benefits that accrue to HaFS organisations that sign the HaFSA;■ the targets and reporting requirements; and■ the steps that can be taken to help you deliver against the targets.

Use the tabs below to jump to the section you want to read.

Navigate individual pages using forward and back buttons

“The Hospitality and Food Service Agreement aims to reduce the environmental impact of waste produced by the Hospitality and Food Service sector, which in turn will have considerable financial savings for signatories.

As a signatory you can help the industry and your own business prevent waste arising in the first place and reap the financial benefits of doing so. Where preventative steps are not possible, the Agreement also includes a target to increase the overall rate of food and packaging waste being recycled, sent to anaerobic digestion or composted, which are much better alternatives than disposal to landfill.”

Liz Goodwin, CEO, WRAP

The BHA is committed to working in partnership with government supporting its aim to reduce waste from food and associated packaging on a voluntary basis in hospitality and foodservice businesses. The hospitality industry and its supply chain have already made significant progress in improving its environmental performance and we are pleased to be working with DEFRA, the Devolved Administrations and WRAP on this long-term journey to increase waste prevention and recycling rates.

Ufi Ibrahim, Chief Executive, British Hospitality Association

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CONTeNTS

Introducing The Hospitality and Food Service Agreement 4

Signing Up – Large Businesses, Small Businesses, Supporters 8

Waste in The Hospitality and Food Service Sector 5

Reporting progress 12

Governance of The Hospitality and Food Service Agreement 6

Roles and Responsibilities 14

Targets 7

Key Contacts 15

Appendices 16

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OverviewWRAP, working with all four UK Governments, has identified that the HaFS sector is in a strong position to make a considerable contribution to reducing food and associated packaging waste and its consequent economic and environmental impacts.

The HaFSA supports the sector in working together to prevent food waste, optimise packaging and increase recycling rates.WRAP has undertaken extensive research and worked closely with trade and professional associations as well as the industry in developing the HaFSA.

The targets under the HaFSA are owned by WRAP and collectively delivered by signatories. WRAP delivers the Agreement across the UK through its national programmes.

The targetsThe HaFSA focusses on the delivery of two collective targets:

prevention target:

Reduce food and associated packaging waste arising by 5% by the end of 2015. This will be against a 2012 baseline and be measured by CO2e emissions.1

Waste management target:

Increase the overall rate of food and packaging waste being recycled, sent to anaerobic digestion (AD) or composted to at least 70% by the end of 2015.

1. CO2e (carbon dioxide equivalent emissions) is a measure of the environmental impact of the waste. WRAP would calculate this based upon the weight of waste arising and its management, as reported by signatories.

Benefits to signatory businesses include:■ more efficient use of resources saving HaFS businesses money;■ meeting clients’ and consumers’ growing expectations to reduce food waste;■ cost savings for clients and businesses;■ reducing the carbon footprint associated with products and operations;■ driving innovation in the sector with support from all UK Governments; and■ consistency with Government policy and regulation. For full information on the

policy context see Appendix 1.

Benefits of collaborative working:Sharing common goals and working together to deliver change across the sector produces results more quickly than individual businesses working alone. Members of the HaFSA are already enjoying the benefits of collaborative working within the working groups that bring together signatories of all sizes and their suppliers. See page 6 for more information on the working groups.

By working together to achieve the Agreement’s targets, HaFS businesses can generate substantial commercial and environmental benefits. These include a reduction in CO2 emissions and the opportunity to work with suppliers to engage them in supporting waste prevention and improving recycling.

INTRODUCING THe HOSpITALITY AND FOOD SeRVICe AGReeMeNT

Sodexo has been a proactive member of the waste management working group which has inspired me to share a vision for a shared procurement standard for HaFS waste management services. Maybe it’s not something we can achieve tomorrow but certainly something that signatories and supporters to the Agreement could sign up to, to raise recycling standards across the industry.

Paul Bracegirdle, Sodexo

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WASTe IN THe HaFS SeCTOR

This information is taken from the HaFSA infographic. The full version is available at www.wrap.org.uk/foodwastehafs

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Overview of governanceGovernance to the Agreement is provided by a steering group and a number of UK wide topic based working groups (including food waste prevention, packaging and waste management):

The outputs from these working groups are shared with all signatories and supporters via an extranet. This hosts details of all working groups, including: aims and objectives, meeting dates, minutes of meetings, reports, reporting tools, outputs, project updates, etc. If you would like to find out more about joining one of these working groups, please email [email protected].

The steering groupThe steering group includes representatives from each of the four UK Governments as well as trade and professional associations that represent the sector and is attended by the working group chairs. The role of the Steering Group is to:

■ provide input on the development and strategy of the Agreement;■ drive forward the Agreement and its reporting;■ advise on the development of signatory support services and tools available

from WRAP;■ review progress on sign up and delivery against the targets;■ provide input to and receive output from the working groups;■ provide feedback on government, WRAP and industry projects;■ discuss specific concerns relevant to the group; and■ help to embed change across the sector.

Working groupsA collaborative approach is required to deliver change for some key issues. The working groups are designed to encourage exchange of experience and to deliver change. They are the main vehicle through which common industry issues are identified and solutions are tested. The role of the working groups are to:

■ work with WRAP to deliver measurable change against the targets;■ participate in designing and implementing projects to tackle common problems;■ develop and share good practice on waste prevention and waste management;■ help to embed change across the sector; and■ discuss specific concerns relevant to the targets.

The UK-wide working groups produce outputs which support delivery of the HaFSA targets. There are also nations-specific working groups that support the HaFS sector within that nation.

Technical support is provided by WRAP to deliver working group outputs.

INTRODUCING THe HOSpITALITY AND FOOD SeRVICe AGReeMeNT CONT.

Working Group:Packaging

Working Group:Waste management

Working Group:Wales

Working Group:Scotland

Working Group:Northern Ireland

Working Group:Food waste prevention

Steering Group

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Targets

Signing up Reporting progress



THe TARGeTS

prevention targetTo reduce food and associated packaging waste arising by 5% by the end of 2015. This is against a 2012 baseline and be measured by CO2e emissions.

CO2e is a measure of the environmental impact of the waste. WRAP will calculate this based upon the weight of waste arising and its destination, as reported by signatories. The use of CO2e as a measure means that the impact of both food waste and packaging can be compared within the same target.

Scope:■ For food waste,the scope includes all food waste from the UK HaFS sector

arising within a business, irrespective of whether it is thrown in the bin, down the sink, composted, etc. Cost and carbon reductions will be delivered by preventing food waste arising in the first instance.

■ For packaging, the scope includes all packaging associated with the delivery of food and drink products into the UK HaFS sector, including primary, secondary and tertiary packaging. It also includes final disposal of packaging within a business. Carbon reductions can be achieved through packaging optimisation, by increasing the recycling rates and increasing the recycled content of packaging, where appropriate, without negatively impacting on food quality, safety or waste.

Waste management targetTo increase the overall rate of food and packaging waste being recycled, sent toAD or composted to at least 70% by the end of 2015.

Scope:■ For food waste, the scope includes all food waste from the UK HaFS sector

arising within a business, including during distribution, irrespective of whether it is thrown in the bin, down the sink or composted.

■ For packaging, the scope includes all packaging associated with the delivery of food and drink products into the UK HaFS sector, including primary, secondary and tertiary packaging. It also includes final disposal of packaging within a business.

The targets under the Agreement are owned by WRAP and delivered collectively by signatories. This means that individual signatories set their own targets for improvement, depending on their individual circumstances. These targets may be higher or lower than the collective targets. For details of the data that signatories need to report, see the section called Reporting Progress (p12 - 13). It is WRAP’s responsibility to work to fulfill the collective targets.

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Targets

Signing up

Reporting progress



SIGNING Up

Signing up to the HaFSA is a simple process. The way you sign up will vary depending upon the size of your business. Visit the WRAP website to see the businesses who have already signed up, www.wrap.org.uk/hafs-signatories and www.wrap.org.uk/hafs-supporters

Small businessesSmall businesses are organisations with fewer than 250 employees working within the HaFS sector in the UK.

► Click here to find out how to sign up as a small business.

SupportersSupporters make a pledge to demonstrate their commitment to the Agreement. Supporters include organisations that contract HaFS businesses, provide services to or advice to the sector. They include cost sector clients, trade associations, food & drink manufacturers, facilities management organisations, tourist boards, packaging companies, waste management companies.

► Click here to find out more about becoming a supporter.

Large businessesLarge businesses are organisations with 250 employees or more working within the HaFS sector in the UK. A number of the largest HaFS businesses in the UK have already signed up to the HaFSA.

► Click here find out how to sign up as a large business.

We are delighted to be signing up to the WRAP Hospitality and Food Service Agreement. We are very keen to build on our existing work to reduce food and packaging waste, and as such reduce our carbon footprint, and we are proud to be part of such a good industry initiative.

Ian Douglas, procurement Director, Domino’s pizza UK & Ireland Ltd

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SIGNING Up - Large businesses

Large businesses are defined within the HaFSA as organisations with more than 250 employees, working within the HaFS in the UK.

A range of support services are available for large hospitality businesses. These can be provided in person, by phone or on-line depending on specific needs. Large businesses can become signatories by sending a letter to the CEO at WRAP (a template is included as Appendix 2) and then implementing a waste prevention programme as indicated below.

At Greene King we are proud to be one of the founding signatories of the WRAP agreement. Our work on reducing our impact on the environment, including around how we deal with our waste, is an important area of focus for us. We have made good progress, reducing the amount we send to landfill year on year. This initiative gives us further impetus to look at not only recycling but also at the amount of waste coming in to our business.

Greene King Brewing & Retailing Ltd

evaluate progress

4. Take action to deliver change

Waste prevention. e.g. reviewing food ordering processes to reduce orders for products that often go out of date in stock cupboards.

Waste recycling. e.g. finding new recycling opportunities for existing waste streams or recovering a higher proportion of recyclable materials.

Signing up

1. Sign up to the HaFSA. Send a letter to

the CEO at WRAP

See Appendix 2 to view a template letter.

2. Set the baseline Work out how

much you waste and how much you

could save.

WRAP’s team can help you calculate your baseline.

3. Develop an implementation plan. Use WRAP’s templates

and other tools.

WRAP’s team can help you develop an implementation plan for delivering against the targets.

5. Monitorprogress

Use WRAP’s reporting portal to keep track of progress. Our team can help you set up systems to monitor performance and track savings. Use WRAP’s tools to make progress or join a

working group to identify solutions that work for your business. WRAP’s team can provide bespoke support for innovative solutions in some businesses.

6. Celebrate success

Work with WRAP’s team to promote good practice and communicate success to others.

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SIGNING Up - Small businesses

Small businesses are defined within the HaFSA as organisations with fewer than 250 employees working within the HaFS sector in the UK.

A range of support services are available for small hospitality businesses. These can be provided by phone or on-line depending on specific needs. Small businesses that wish to become signatories to the Agreement should send a letter to the CEO at WRAP (a template is included as Appendix 2) and then implement a waste prevention programme as indicated below.

NOTE: Small businesses do not have to report quantitative data on waste production.

Gleneagles is committed to reducing waste wherever possible, so we are delighted to sign up to the Hospitality and Food Service Agreement. We pride ourselves on our innovative approach to sustainability, which includes an extensive food, packaging and green waste recycling programme, emphasis on local food sourcing, and use of an onsite biomass boiler to produce heating and domestic water for the hotel.

Alan Hill, Director of Food & Beverage, Gleneagles

Signing up


1. Sign up to the HaFSA. Send a letter to

the CEO at WRAP

2. Work out how much you

could save

4. evaluateprogress

Wasterecycling

3. Take action to deliver change

Waste prevention. e.g. reviewing food ordering processes to reduce orders for products that often go out of date in stock cupboards.

Waste recycling. e.g. finding new recycling opportunities for existing waste streams or recovering a higher proportion of recyclable materials.

See Appendix 2 to view a template letter.

WRAP’s tools can help you calculate how much you could save

Use WRAP’s tools to monitor progress and identify additional savings.

Work with WRAP’s team to promote good practice and communicate success to others.

Use WRAP’s tools to make progress or join a working group to identify solutions that work for your business.

evaluate progress

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SIGNING Up - Supporters

A UK-wide supporters group has been established. This allows organisations that contract-in HaFS services or that support HaFS businesses to demonstrate their commitment to and support for delivery of the targets. Supporters can include, for example, contract catering clients, trade associations, food and drink manufacturers, facilities management organisations, tourist boards, packaging sector and waste management companies. A range of support services are available for supporters of the HaFSA. To become a supporter your organisation will need to develop a pledge that states what it will do to prevent waste from arising or divert it from landfill. Your pledge may refer to actions that your organisation will take itself or to steps that it will take to influence the hospitality and food service businesses that it works with on a regular basis. The process for signing up and making progress as a supporter is described in the diagram below.

Signing up

evaluate progress

1. Define what you will do to support the

agreement (your pledge) and send it in a letter to

the CEO at WRAP

See Appendix 2 to view a template.


Work with WRAP’s team to promote good practice and communicate success to others

3. Monitor progress

Keep a track of progress in implementing your Pledge (using qualitative and quantitative measures)

2. Take action to implement your pledgeImplement waste prevention and diversion actions directly or via stakeholders.

Use WRAP’s tools to make progress or join a working group or implement your own solutions to deliver against your Pledge.

This agreement is a great step forward in the battle to reduce food waste in the hospitality sector – a sector that is beginning to meet this considerable challenge. We would urge all operators to embrace this opportunity to reduce their environmental impact, save money and respond to public demand. The SRA particularly welcomes the emphasis on waste prevention. Producing less waste saves operators money and time spent managing the waste.

Mark Lineham, The Sustainable Restaurant Association

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Targets Signing up

Reporting progress



Reporting is an important part of the HaFSA and there are different requirements for large signatories, small signatories and supporters. WRAP has developed an online reporting portal to help businesses report data easily and efficiently. The system matches the compliance system for packaging waste regulations for the larger companies who are obligated. The table below summarises the reporting requirements for different type of signatories.

Small signatories

Large signatories

Supporters How WRAP will help

Provide data on 2012 waste arisings as a ‘baseline’ against which to measure improvements

✔ WRAP can provide support to help large signatories report on their baseline.

Develop an implementation plan, identifying actions that will be taken to prevent/reduce waste.

✔ ✔ ✔ WRAP can provide implementation planning support in person or via a generic template.

Report waste data annually Optional ✔ Optional Companies can use the data that they submit to the Environment Agency to comply with the Producer Responsibility (Packaging Waste) Regulations 2007

Provide good practice case studies

✔ ✔ ✔ WRAP will provide guidelines to support the development of case studies.

Respond to a survey of business actions taken on waste prevention/reduction.

✔ WRAP will develop and promote an easy to complete survey and distribute it to small signatories.

Large businessesLarge businesses are asked to report annually (using the portal) on tonnage and the destination of food waste, packaging waste and mixed waste arising. Destinations include:

■ recycling;■ anaerobic digestion (AD);■ composting (onsite or offsite in-vessel composting (IVC)/windrow composting);■ Energy from Waste (EfW);■ waste to sewer (e.g. macerators, waste to water, dewatering units); and■ landfill.

Large signatories are asked to create a baseline on the total amount of waste they have produced and WRAP can help with this task. They are then required to report on waste arisings at the end of April for the previous calendar year (i.e. 2013 waste data should be reported by April 2014). Data for 2015 needs to be reported by the end of April 2016. The online reporting portal makes reporting as simple as possible and enables each signatory to see their own historic data as well as providing feedback on progress towards meeting collective industry targets.

Small businessesSmaller signatories are not required to report quantitative data (but can use the portal if they wish). Along with larger signatories and supporters, they are asked to share good practice e.g. case studies. This can deliver great networking and PR benefits. They are also asked to respond to a survey about waste prevention and diversion activities.

SupportersSupporters are asked to report annually on progress against their pledge and to share good practice examples.

RepORTING

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Confidentiality

WRAP has the following responsibilities for the data submitted:

■ to keep all confidential data secure, whether reported via the online portal or otherwise;

■ to analyse and report the data as accurately and objectively as possible; and■ to report data in an aggregated form that cannot be attributed to individual

signatories.

Reporting guidanceDetailed guidance has been developed on how to measure and report on the amount of waste being prevented as well as recycled. The reporting requirements match with the reporting requirements for the Packaging Waste Regulations2 to avoid duplication of effort. Suppliers and wholesalers are asked to report data for their supply chain where possible.

Where there are gaps in reporting data, WRAP will work with large signatories on a one-to-one basis to find the best approach.

If the number of sites operated by a business changes once the HaFSA has been signed, the baseline figure will be amended to reflect these changes. This will ensure that results are revised to take account of, for example, growth or decline in the number of business units.

RepORTING CONT

Reporting progress

2. https://www.gov.uk/government/policies/reducing-and-managing-waste/supporting-pages/packaging-waste-producer-responsibility-regimess.

https://www.gov.uk/government/policies/reducing-and-managing-waste/supporting-pages/packaging-waste-producer-responsibility-regimess

https://www.gov.uk/government/policies/reducing-and-managing-waste/supporting-pages/packaging-waste-producer-responsibility-regimess

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Waste in the HaFSA sector

Governance of the HaFSA




ROLeS AND ReSpONSIBILITIeS

Our commitment to youWRAP will work to ensure signatory businesses and supporters have:

■ Access to tools and resources.■ Communications guidance on the Agreement.■ Complete confidentiality and discretion relating to all sensitive information.■ Invitations to relevant Working Groups, events and workshops.■ With respect to data submitted, WRAP has the following responsibilities: to

keep all confidential data secure, to analyse and report the data as accurately and objectively as possible, and to only report data that cannot be attributed to individual signatories.

What we expect from signatoriesWRAP asks signatories to:

■ Work to prevent food waste and to manage the waste that does arise more sustainably.

■ Provide a point of contact for each target, for reporting and for communications.

■ Develop an implementation plan.■ Support the development of good practice case studies where appropriate.■ Report progress in preventing/diverting waste.■ Provide a copy of the company logo, brand guidelines and authorisation to

use within WRAP PR about the Agreement.

What we expect from supportersWRAP asks supporters to make a Pledge specifying what they will do to prevent/divert waste and to:

■ Work to deliver the actions described in the Pledge.■ Monitor progress in implementing the Pledge.■ Work with WRAP to develop good practice case studies where appropriate.

WRAP has expertise in waste prevention, waste management and partnership working. WRAP’s role will be to facilitate delivery of the HaFSA targets and help deliver cost savings and environmental benefits to industry.

For years now we have been focussed on finding innovative ways to recycle our waste. For example, almost all of our restaurants now recycle their used cooking oil which we turn into biodiesel and use to power more than half of our distribution fleet. This action alone has reduced our CO2 emissions by more than 9,000 tonnes and we look forward to working with WRAP to explore further opportunities to recycle our waste responsibly.

Jez Langhorn, Vice president people, McDonald’s Restaurants Ltd

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Key contacts

Appendices

Name Direct dial Email

General information line (UK) 01295 819900 [email protected]

KeY CONTACTS

If you are unsure who to contact, please email: [email protected] or call 01295 819900

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Key contacts

Appendices

AppeNDICeS

Appendix 1: Policy context 17

Appendix 2: Sample signatory letters 19

Appendix 3: WRAP’s voluntary agreements 21

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Within the UK, waste policy has been reflected in the following strategies and targets:

England

The Waste Review for England, published on 14 June 2011, makes a commitment to the development of a voluntary agreement* for the HaFS sector stating:

“We are now working closely with businesses to explore the potential for new responsibility deals in the sectors outlined below, covering products and materials identified as having high embedded carbon. As food and packaging account for the majority of hospitality waste, we are developing a responsibility deal with industry focussing on these waste types. This agreement will cover both prevention and sustainable use of the waste that still arises, for example greater composting or use of anaerobic digestion for food waste, more recycling for packaging. This is a large and complex sector, and voluntary initiatives will need to be tailored to the segment under consideration. The agreement will be with a wide range of businesses including contract caterers, hotels, pubs and restaurants.”

Northern Ireland

“Delivering Resource Efficiency”, the Northern Ireland Waste Management Strategy, was published in October 2013 and provides the current framework for waste prevention and recycling and recovery. The Department of the Environment has agreed a recycling target for a recycling rate of at least 60% of local authority collected municipal waste by 2020.

Scotland

The Zero Waste Plan for Scotland was published in June 2010. This sets the following targets:

■ 70% recycling rate across all waste streams by 2025; and■ maximum of 5% of all waste going to landfill by 2025;

Key actions driving delivery of these targets include: the introduction of a waste prevention plan, a regulatory framework including landfill bans and mandatory recycling collections, and a behaviour change programme. The targets will be measured against Scotland’s new carbon metric, rather than by tonnage, so that they incentivise actions that drive waste up the waste hierarchy and cut carbon emissions at the same time.

The Waste (Scotland) Regulations 2012:■ Specify that all non-rural food businesses producing more than 50kg of food waste

per week recycle food waste. This legal requirement will extend to non-rural food businesses generating over 5kg of food waste from 1 January 2016.

■ From 1 January 2016, ban the disposal of food waste, including solid waste from grease traps, to the public sewer.

■ Permit the use of equipment such as dewatering systems, which help to efficiently and effectively manage food waste in a busy commercial kitchen. To comply, these systems must maximise the capture of food waste in order to use the nutrient and calorific value of the food. For this reason systems which, for example, use enzymes to digest food waste and convert it to grey water are not acceptable within the Regulations.

■ Affect waste contractors, including local authorities, who will be required to provide services which support the separate collection of dry recyclables and food waste as appropriate, while also promoting ‘high quality’ recycling.

Enforcement of the Regulations is undertaken by the Scottish Environment Protection Agency (SEPA) and Scottish Local Authorities and there is a maximum fine of £10,000 for non-compliance

AppeNDIX 1: pOLICY CONTeXT

Appendices

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Wales

The Towards Zero Waste strategy for Wales was published in June 2010. This includes the following commitments:

■ waste prevention target to cut overall waste arisings by 1.5% per annum, leading to a 65% cut in waste arisings by 2050;

■ 57% recycling rates across all the waste streams by 2015/16;■ 70% recycling rate across all waste streams by 2024/25 (for food waste, our priority

is to get this waste to AD plants that produce PAS 110 compliant digestate and this is classed as being recycled);

■ maximum of 30% of all waste going to high efficiency energy from waste plants by 2025;

■ the policy measures intended to achieve these targets are set out in a series of sector plans, including a municipal waste and a food manufacture, service and retail sector plan;

The ecological footprint is the metric that will be used to measure progress towards targets.

The long-term (2050) aim is to reduce Wales’s ecological footprint to one planet consumption levels.

The Welsh Government is undertaking research programmes in order to inform the types of the interventions necessary to stimulate the collection of recyclate from SMEs in Wales. Other research programmes will inform the development of effective business resource efficiency SME support programmes.

EU Waste Framework Directive

The UK as a whole will need to comply with the requirements of the revised EU Waste Framework Directive, (rWFD) which includes increasing waste prevention measures and a 50% recycling target for municipal waste by 2020.

WRAP business plan 2011–15

The WRAP business plan Working Together for a World Without Waste includes the need to improve resource efficiency in a number of sectors. This includes the Hospitality and Food Service sector, where there are high carbon impacts, particularly from food waste. The WRAP programme that has been established in HaFS has been funded by England, Scotland, Wales and Northern Ireland Governments.

AppeNDIX 1: pOLICY CONTeXT CONT.

Appendices

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AppeNDIX 2: SAMpLe SIGN-Up LeTTeRS

Large company (profit sector) Large company (cost sector)

Dr Liz Goodwin, Chief Executive Officer, WRAPThe Old Academy, 21 Horse FairBanburyOxon OX16 0AH [date]

Dear Dr Goodwin[Organisation name] and the Hospitality and Food Service AgreementI confirm that [organisation name] will support WRAP to achieve the collective targets as outlined in the Hospitality and Food Service Agreement:Prevention target: to reduce food and associated packaging waste arising by 5% by the end of 2015. This is against a 2012 baseline and will be measured by CO2 equivalent emissions.Waste management target: to increase the overall rate of food and packaging waste being recycled, sent to anaerobic digestion (AD) or composted to at least 70% by the end of 2015.[contact name(s)] will be responsible for supporting delivery of these targets. [organisation name] will adhere to the following key principles:Principle 1: Support the aims of the Hospitality and Food Service Agreement by actively encouraging staff, consumers and suppliers to waste less food and associated packaging, and reuse and recycle more.Principle 2: Work with WRAP to deliver the collective sector-wide targets by:■ developing an implementation plan;■ measuring progress against the targets and reporting this annually to WRAP; and■ working with WRAP to improve the quality of the data underpinning the targets and the efficiency of

reporting.The key priorities of work to be undertaken with WRAP will be agreed following an exploratory meeting and the development of an implementation plan.We look forward to contributing to this collaboration between WRAP and the Hospitality and Food Service sector.

Yours sincerely[signature][print name] [job title/position within organisation]


Dear Dr Goodwin[Organisation name] and the Hospitality and Food Service AgreementI confirm that [organisation name] will support WRAP to achieve the collective targets as outlined in the Hospitality and Food Service Agreement:Prevention target: to reduce food and associated packaging waste arising by 5% by the end of 2015. This is against a 2012 baseline and will be measured by CO2 equivalent emissions.Waste management target: to increase the overall rate of food and packaging waste being recycled, sent to anaerobic digestion (AD) or composted to at least 70% by the end of 2015.A commitment to working towards the waste management target can be made where we have control of our waste collection, or where services are provided on site. However, where we do not have control, we commit to influencing our clients to work together with us and WRAP to improve the sustainability of their waste management.[contact name(s)] will be responsible for supporting delivery of these targets. [organisation name] will adhere to the following key principles:Principle 1: Support the aims of the Hospitality and Food Service Agreement by actively encouraging staff, consumers and suppliers to waste less food and associated packaging, and reuse and recycle more.Principle 2: Work with WRAP to deliver the collective sector-wide targets by:■ developing an implementation plan;■ measuring progress against the targets and reporting this annually to WRAP; and■ working with WRAP to improve the quality of the data underpinning the targets and the efficiency of

reporting.The key priorities of work to be undertaken with WRAP will be agreed following an exploratory meeting and the development of an implementation plan.We look forward to contributing to this collaboration between WRAP and the Hospitality and Food Service sector.


Appendices

20








AppeNDIX 2: SAMpLe SIGN-Up LeTTeRS CONT.

Client supporter (e.g. university, hospital) General supporter (e.g. trade associations)


Dear Dr Goodwin[Organisation name] and the Hospitality and Food Service Agreement.I can confirm that [organisation name] pledges its support for the work of WRAP to achieve the targets as outlined in the Hospitality and Food Service Agreement.Prevention target: to reduce food and associated packaging waste arising by 5% by the end of 2015. This is against a 2012 baseline and will be measured by CO2 equivalent emissions.Waste management target: to increase the overall rate of food and packaging waste being recycled, sent to anaerobic digestion (AD) or composted to at least 70% by the end of 2015.[Organisation name] will work with WRAP to support the delivery of these collective sector-wide targets by:■ using model procurement guidance for catering and waste management contracts, when they are

renewed;■ describing each year how our support is progressing to WRAP along with good practice examples

of achievements;■ helping to share good practice within the Hospitality and Food Service sector;■ working with WRAP to help make it easier for the main signatories to report delivery against the

targets;■ working with WRAP to help improve the quality of the data underpinning the targets and the

efficiency of reporting; and■ encouraging our catering supplier to become a signatory to the Hospitality and Food Service

Agreement, if they are not already.[Contact name(s)] will be responsible for supporting delivery of these actions.Through this pledge we support the aim of achieving zero waste to landfill by actively encouraging, as appropriate, staff, customers, consumers and suppliers to waste less food and associated packaging, and reuse and recycle more.We look forward to contributing to this collaboration between WRAP and the Hospitality and FoodService sector.



Dear Dr Goodwin[Organisation name] and the Hospitality and Food Service AgreementI can confirm that [organisation name] pledges its support for the work of WRAP to achieve the targets as outlined in the Hospitality and Food Service Agreement.Prevention target: to reduce food and associated packaging waste arising by 5% by the end of 2015. This is against a 2012 baseline and will be measured by CO2 equivalent emissions.Waste management target: to increase the overall rate of food and packaging waste being recycled, sent to anaerobic digestion (AD) or composted to at least 70% by the end of 2015. [Organisation name] will work with WRAP to support the delivery of these collective sector-wide targets by:■ making a public pledge to [state your public pledge];■ measuring progress against the pledge and reporting this annually to WRAP;■ helping to share good practice within the Hospitality and Food Service sector;■ working with WRAP to help make it easier for the main signatories to report delivery against the

targets; and■ working with WRAP to help improve the quality of the data underpinning the targets and the

efficiency of reporting.Through this pledge we support the aim of achieving zero waste to landfill by actively encouraging, as appropriate, staff, customers, consumers and suppliers to waste less food and associated packaging, and reuse and recycle more.[Contact name(s)] will be responsible for supporting delivery of these actions.We look forward to contributing to this collaboration between WRAP and the Hospitality and FoodService sector.


Appendices

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Voluntary agreement Deadline Owner Audience Aim Targets Measurement

Food and Drink

The Hospitality and Food Service Agreement

2015 WRAP Hospitality and Food Service

To improve resource efficiency and to reduce the carbon and wider environmental impacts of the HaFS sector.

Reduce food and associated packaging waste arising by 5% by the end of 2015. Increase the overall rate of food and packaging waste being recycled, sent to AD or composted to at least 70% by 2015.

Tonnes/Carbon

Retail Supply Chain

Courtauld Commitment Phase 3

2014 WRAP Grocery supply chain

To improve resource efficiency and to reduce the carbon and wider environmental impact of the grocery retail sector.

Reduce carbon impact of grocery packaging by 10%. Reduce household food and drink waste by 4%. Reduce traditional grocery product & packaging waste in the supply chain by 5%. See full details

Tonnes/Carbon

Home Improvement Sector Commitment

2012 WRAP Home improvement supply chain

To reduce the environmental impact of home improvement products through optimising packaging.

Reduce packaging by 15%. Reduce waste to landfill by 50%. Help consumers recycle more. See full details

Tonnes

Carrier bags initiative Ongoing UK retailers, BRC & Government (WRAP monitors agreement’s progress)

Grocery retailers To reduce the environmental impact of carrier bags.

Monitoring customer bag usage without setting any formal target. See full details

Tonnes

Federation House Commitment

2020 WRAP (& the Food and Drink Federation)

Food and drink manufacturers

To reduce the amount of water within the UK Food & Drink Industry sector (identified as a major water user)

Reduce water usage in the food and drink industry (excluding that in embedded products) by 20%. See full details

Cubic meters (moving towards carbon and cost)

AppeNDIX 3: WRAp’S VOLUNTARY AGReeMeNTS

Appendices

22








Voluntary agreement Deadline Owner Audience Aim Targets Measurement

On-Pack Recycling Label Ongoing WRAP & British Retail Consortium

Retailers and brands

To provide clear and consistent labelling on products, to better inform consumers of the different types on packaging that can/ can’t be recycled.

Consistent use across consumer packaging in UK. See full details

Brand exposure

Construction

Halving Waste to Landfill 2012 WRAP Construction supply chain

To help the construction sector and their clients to use resources more efficiently and halve waste to landfill by 2012.

Halve the amount of construction, demolition and excavation waste being sent to landfill by 2012. See full details

Tonnes Carbon

The Ashdown Agreement 2010 WRAP UK Plasterboard manufacturers

To reduce plasterboard waste to landfill and to increase its recycling.

Engage stakeholders to reduce the amount of new plasterboard wate to landfill and increase plaster waste recovery. Full list of objectives

Tonnes

Local Authorities

Business Recycling and Waste Services Commitment

Ongoing WRAP Local Authorities Set out the principles of how local authorities can help businesses, particularly SMEs, meet their waste management responsibilities and recycle more.

The Commitment sets out 12 principles which should underlie a business recycling and waste service.

Customer Satisfaction

AppeNDIX 3: WRAp’S VOLUNTARY AGReeMeNTS CONT.

Appendices

Introducing the Agreement

Targets Overview of structure

Reporting Signing up What WRAP can offer signatories


Taking action Key contacts Appendices

back | homeWRAP The Old Academy

21 Horse FairBanbury, Oxon OX16 0AH

Tel: 01295 819 900Fax: 01295 819 911E-mail: [email protected] www.wrap.org.uk/hospitality

Our vision is a world where resources are used sustainably.We work with businesses and individuals to help them reap the benefits of reducing waste, develop sustainable products and use resources in an efficient way.

Find out more at www.wrap.org.uk

Established as a not-for-profit company in 2000, WRAP is backed by government funding from England, Scotland, Wales and Northern Ireland.

While we have tried to make sure this guide is accurate, we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate, incomplete or misleading. This material is copyrighted. You can copy it free of charge as long as the material is accurate and not used in a misleading context. You must identify the source of the material and acknowledge our copyright. You must not use material to endorse or suggest we have endorsed a commercial product or service.

For more details please see our terms and conditions on our website at www.wrap.org.uk

http://www.wrap.org.uk/hospitality

Documents

THE HOSPITALITY SERVICE AGREEMENT - WRAP · 2 WRAp The Hospitality And Food Service Agreement Signatory Pack Sept 2014 Introducing the HaFSA Waste in the HaFS sector Governance of