This campaign provides an initiation point from where an effective prevention strategy can be developed for reducing food wastage. Acknowledging the food waste nature and scale in the industry of tourism and hospitality, UK is the base of achieving success through this campaign whether starting a new action based program or developing a current action. Henceforth, this campaign is based on 2 main elements inclusive of spreading awareness through food waste consequences and understanding the technique to prevent food waste. This campaign further draws research from companies such as WRAP that have an availability for hospitality industry with extra statistics based data on managing waste referenced separately (Junguo Liu et al 2013). The context of this campaign plan lies in advocating the food waste scenario in tourism and hospitality industry along with understanding the actions needed to prevent the same in the industry in U.K.
Furthermore, the context of this campaign also lies in illustrating the aim, assessing campaign power, framing issue, challenges, change model theory, evaluating and monitoring. However, the specific aim of this campaign lies in reducing wastage of food in the industry of hospitality UK by adopting a no food wastage approach inculcated in an eco-friendly manner.
Inputs- Professional director of the campaign, food authorities UK, medical authorities UK, Non-profit organizations and support from the public
Activities- Research in hospitality industry of UK to analyze the extent of food wastage, gaining suggestions from people through online polls, directly lobbying and gaining support from media along with socializing the campaign on social media channels such as Face book.
Outputs- Meeting with food authorities and hospitality authorities, analyzing the opinion polls, giving benefits and analyzing the gap present to achieve no-wastage of food (Kharas 2010).
Impacts- reducing the extent of food wastage in the industry by distributing the remaining food to hungry and homeless people.