Approximately 30 percent of the produced food in the hospitality industry of U.K is wasted or gets lost every year. Each year, customers waste as much as they can and this is equivalent to the total food produced in African sub-Sahara region. Once food gets rotten, it results in creating methane consisting of 21 times more capability to cause global warming through CO2 release in the atmosphere (Liu 2012). Each time wastage of food takes place, there is also wastage of time, water, energy, land, fertilizers, fuel used, packing material and considerable amount of capital invested in crops to make them grow, prepare, store, transport, cook and serve the wasted food.
In U.K, wastage of food represents a considerable amount of capital to the sector of hospitality comprising to 318 million Euros every year inclusive of procuring food, labor required, costs of utilities and managing waste related costs (Nahman et al 2013). Annual statistics as an estimate depict that hospitality industry of UK produces annually approximately 289700 tonnes of waste from food, provides 9 percent of the net food waste throughout the service sector of food and hospitality with UK and the waste in the end which is recycled is only 43 percent.
According to UK based food authority, it seems that no concern is laid on the value chain of food because the producers of food and the sellers or retailers of food have different reasons to produce food (Nanda et al 2012). A farmer produces to reap the benefit from their crop and serve the nationwide citizens but the mere motive of a retail whole seller of food has concern only on selling food to reap the maximum monetary benefits from the same. The value chain for food consists of import, export, distribution, consideration, monitoring food waste and then recycling appropriately to begin the cycle again. However, through time, this practice has lost its benefits across UK hospitality industry.