We are cutting food waste at all stages of our business, and, wherever possible, working to develop channels to ensure unsold food is donated to those who need it. We work to reduce food waste wherever we can within our operations. Country management teams have targets around food waste reduction, with performance tracked at unit, country and Group level.
Donating surplus food during the pandemic
During the pandemic, our global teams have been quick to reach out to local charities to ensure that any surplus ingredients or food products were donated to people in need. Our team at Le Train Bleu in Gare de Lyon, Paris, teamed up with Restos du Coeur, a French charity, which distributes food packages. Colleagues volunteered their time and were able to use Le Train Bleu’s kitchen to produce meals for homeless people and others in need. In May and June 2020, Le Train Bleu prepared between 700 and 900 meals per day.
When the pandemic first hit, SSP Spain donated food to the Red Cross and other small, local NGOs. This comprised 990 kg of fresh vegetables, 670 kg of fresh fruit, 625 eggs, 835 yoghurts and nearly 135,000 pairs of gloves.
The SSP team at Ottawa airport teamed up with their local FOOD SHARE outlet, which serves nearby Dundas and Mormont counties, supporting those left without work or living on reduced wages. The team donated around 300kg of fresh fruits and vegetables and enough eggs, yogurt, juice and fruit to serve more than 300 people. Meanwhile, at Seattle-Tacoma airport, we helped store food for a local food bank in our commissary throughout the month of April, as the charity was unable to accommodate all the donations in their own facility.