What a waste

With more than one billion tons of food lost or wasted every year, workplaces must play their part to be more food efficient, says Hamish Cook, Head of Group Food Services, ISSHow many times have you sat in a meeting where a platter of sandwiches or snacks were left untouched in the middle of the room? Or perhaps a workplace canteen where colleagues only pick the sides of an unwanted lunch option? When someone mentions food waste, often restaurants, retailers or households spring to mind, but it