Executive Summary
"How do we compare?" It's the first question every operations leader asks. Without benchmarks, you don't know if 8% food waste is good, bad, or average for your sector.
This guide provides industry-specific benchmarks drawn from published research, industry associations, and anonymised data from food waste monitoring deployments. Use these figures to set targets, prioritise action, and measure progress.
Hotels
Corporate
Stadiums
Healthcare
Education
Methodology
These benchmarks are compiled from multiple sources:
- Published research from WRAP, Champions 12.3, and ReFED
- Industry association guidelines and best practice reports
- Anonymised data from automated food waste monitoring systems
- Expert interviews with operations leaders across sectors
Important Note
Benchmarks should be used as directional guidance, not absolute standards. Every operation is different. The goal is to establish a baseline, then improve from there.
Hotels & Resorts
Hotels face unique challenges: multiple F&B outlets, breakfast buffets, room service, banqueting, and variable occupancy. Waste varies significantly by hotel type and service model.
Benchmark: Waste per Guest Night
| Performance | Waste/Guest Night | As % of Food Spend |
|---|---|---|
| Average | 0.8-1.2 kg | 10-14% |
| Good | 0.5-0.8 kg | 6-10% |
| Best-in-class | <0.5 kg | <6% |
Key Waste Drivers
Buffet service
Breakfast buffets generate 2-3× more waste than à la carte. Display quantities and timing are critical.
Banqueting
Over-catering for events is common. Guaranteed numbers often exceed actuals by 10-15%.
Room service
High plate waste due to large portions and limited menu flexibility.
Spoilage
Variable occupancy leads to over-ordering. Seasonal fluctuations compound the issue.
Corporate Catering
Corporate dining facilities typically see more predictable patterns than hotels, but hybrid working has disrupted demand forecasting. Staff restaurants, executive dining, and meeting catering each have different profiles.
Benchmark: Waste per Cover
| Performance | Waste/Cover | As % of Food Spend |
|---|---|---|
| Average | 80-120g | 8-12% |
| Good | 50-80g | 5-8% |
| Best-in-class | <50g | <5% |
Key Waste Drivers
- •Unpredictable attendance (especially post-COVID hybrid patterns)
- •Fixed menu cycles that don't account for actual preferences
- •Meeting catering ordered "just in case"
- •Late service periods with declining customer flow
Stadiums & Events
Stadiums and event venues face extreme variability: attendance swings from zero to 80,000 in hours. Concession operations, hospitality suites, and back-of-house all have different waste profiles.
Benchmark: Waste per Attendee
| Performance | Waste/Attendee | As % of Food Spend |
|---|---|---|
| Average | 40-70g | 12-18% |
| Good | 25-40g | 8-12% |
| Best-in-class | <25g | <8% |
Key Waste Drivers
- •Forecasting errors for variable attendance events
- •Pre-prepared food that can't be held for next event
- •Premium hospitality with high per-head production
- •End-of-event rush disposal under time pressure
Healthcare
Hospitals and care facilities face unique constraints: patient dietary requirements, food safety regulations, and unpredictable patient census. Plate waste from patient meals is typically the largest waste stream.
Benchmark: Waste per Patient Day
| Performance | Waste/Patient Day | As % of Food Spend |
|---|---|---|
| Average | 0.4-0.6 kg | 15-25% |
| Good | 0.25-0.4 kg | 10-15% |
| Best-in-class | <0.25 kg | <10% |
Key Waste Drivers
- •Patient meal rejection due to illness, appetite, or timing
- •Standardised portions that don't match individual needs
- •Food safety requirements limiting reuse
- •Unexpected discharges and admissions
Education
Schools, universities, and colleges have distinct patterns. Term-time variability, student preferences, and institutional catering models all affect waste levels.
Benchmark: Waste per Meal Served
| Performance | Waste/Meal | As % of Food Spend |
|---|---|---|
| Average | 60-100g | 10-15% |
| Good | 40-60g | 6-10% |
| Best-in-class | <40g | <6% |
Key Waste Drivers
- •Fixed portion sizes regardless of age or appetite
- •Menu items that don't match student preferences
- •Tray-based service with "take it all" requirements
- •Term-time attendance fluctuations
Using These Benchmarks
Benchmarks are most useful when applied thoughtfully:
Establish your baseline first
Measure your current performance before comparing. You can't improve what you don't measure.
Compare like-for-like
A buffet hotel shouldn't compare to an à la carte restaurant. Choose the right benchmark category.
Set realistic targets
If you're at "average", aim for "good" first. Jumping straight to "best-in-class" may not be achievable immediately.
Track progress over time
Your own trend matters more than the absolute number. Consistent improvement is the goal.
Getting Started
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