Business, Innovation and Skills written question – answered at on 25 February 2013.
To ask the Secretary of State for Business, Innovation and Skills how much surplus food was thrown away by his Department in (a) 2010, (b) 2011 and (c) 2012.
The amount of surplus food that is thrown away is not captured by the Department’s catering contractor. However, the amount of surplus is minimal as there are processes in place to keep food waste to a minimum, such as plating meals, batch cooking and using production and wastage control.
Staff are also encouraged to dispose of food waste through collection points throughout the building. This waste is combined with waste from the restaurant and is collected and converted into energy through the process of anaerobic digestion.
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