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CASE STUDIES

Our case studies show how businesses from across hospitality and food service
have reaped the rewards of reducing food waste

HARRINGTON

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    “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

BAXTERSTOREY

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    Contract caterer BaxterStorey's ‘Food Waste Costing The Earth’, was launched in 2014 to segregate, weigh and report waste, through their accounts platform. The initial target of 15% reduction was exceeded within the first year, showing a reduction of 19.9%.

OLIVE CATERING

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    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.

OWNIES

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    Ownies found the tracking tools helped identify wasteful practices which, in turn, helped address portion size control and reduce preparation waste.

EVERGLADES

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    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.

THE SHIP INN

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    Staff the Ship Inn decided to try separating and measuring food waste. The process appealed because of its potential as a cost saving, labour saving and food waste reduction project.

BALLOON BAR

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    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.

ELIOR

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    A review at a single Elior site suggested a range of initiatives that offered possible annual cost savings of £2,441 and diversion of 1.6 tonnes of waste from landfill.

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