Our case studies show how businesses from across hospitality and food service
have reaped the rewards of reducing food waste
“This was a good exercise with perfect timing. My advice to other pubs is definitely do it. The key is to enrol in the staff –it needs to be sold in the right way”. Andy Wightman, Licensee
A food waste tracking pilot helped Olive Catering to understand in detail the food waste that is produced and to identify specific areas where action can be taken to reduce this waste.
Through participation in a 2018 food waste reduction project, a 4% increase in food profitability was achieved. This is encouraging the five other hotels in the group to adopt the same process.
Carrying out a 7-day food waste tracking pilot at the Balloon Bar identified 60kg of food waste, at a projected annual cost to the business of £4,160.
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