Monitoring, managing and innovating to reduce food waste.

  • Influencing clients on waste streams
  • Daily Specials and nose-to-tail cookery
  • Reviewed portion sizes
  • Takeaway boxes for customers
  • Redistribution of food to client-selected charity
  • Recycling coffee grounds and cooking oil
  • Preserving food items where possible
  • Site-made stocks and flavoured oils
  • Chef training to minimise waste
  • Food waste monitoring

2020 TARGETS

Introduce a food waste recording system across the whole business. Already operational in some parts of the business, this system monitors waste levels on a daily basis
Focus on knife skill training