Tag: <span>Food waste</span>

Guardians of Grub
Industry Insight

Guardians of Grub – helping you to reduce food waste

Net Zero will be a new year’s resolution that many operators will be working towards in 2022. Food waste is huge issue in the hospitality industry and a great place to start. We spoke to Guardians of Grub to find out about the resources they have on offer to help you to protect the environment…

#BuildAWasteFreeWorld
Industry Insight

How can hospitality help to #BuildAWasteFreeWorld?

As advocates of sustainability in hospitality, we were excited to hear that the City of Milan Food Waste Hubs were the winners of the Waste-Free Earthshot Prize for 2021. We’re looking at just what the Earthshot Prize is and how the hospitality industry can help to build a waste free world… WHAT IS THE EARTHSHOT…

Guardians of Grub
Industry Insight

Guardians of Grub – become a Champion of reducing food waste (and boosting profits!).

At a time when businesses are fighting to survive, the decision to reduce waste should be an easy one. Not only will it boost profits and help the planet, but techniques such as product and menu cross utilisation make good sense in terms of resource; time, staff and cashflow. So what are the best ways…

Cyrus Todiwala - Sustainability in hospitality
Industry Insight - Interviews

Cyrus Todiwala talks about sustainability in hospitality

Cyrus Todiwala OBE, is an Indian British chef and proprietor of Café Spice Namasté and Mr Todiwala’s Kitchen. Sustainability in hospitality has always played a significant role in his approach to business. We spoke to Cyrus about the importance of food waste reduction and waste management, how he has implemented sustainability measures in his operations, and how he…

Sustainability in hospitality
Industry Insight

Sustainability in hospitality – 5 ways to improve resource efficiency in your business.

Many businesses are already taking great strides to improve sustainability in hospitality. And for good reason. Improving environmental efficiency is better for the planet, but it’s also better for profit margins. With our eyes never closer to the bottom line, we look at 5 simple ways that you can improve the environmental efficiency of your…

Food Waste Action Week
Guest posts - Industry Insight

Save food, money and the planet during March’s Food Waste Action Week

This Food Waste Action Week, make a pledge to stop good food from being wasted at home and at work. We spoke to WRAP’s Eleanor Morris to find out how you can make a difference… It’s Food Waste Action Week from 1-7 March 2021. Whether you’re a chef, server, part of the head office team,…

Food Waste Reduction - Sustainability in hospitality
Guest posts - Industry Insight

Food waste reduction – feeding people, not bins.

For any F+B operation, food waste reduction makes complete sense. In fact, there has never been a more critical time to ensure that your food waste is controlled. Wasted food costs an average Hospitality and Food Service outlet a staggering £10k each year which is the equivalent of 1.3bn meals, or 1 in every 6…

Kitchen Operations

How can I improve waste management in my business | KitchenCUT

With food wastage putting a huge dent in annual profits, many businesses are looking at waste management in their organisations and trying to find ways that they can deal with this issue.  Here, Kitchen CUT Co-Founder and former Michelin Starred Chef John Wood explains what steps you can take to help you reduce wastage… In 2016 in…

Kitchen Operations

Controlling food waste in your business | Kitchen CUT

Food waste costs the UK Hospitality and Food Service sector an estimated £2.5 billion. This means that you could be losing £20,280/ $33,150 a WEEK through Food Waste… In order to recoup that loss you would need to take £68,000/$115, 000 more in revenue after tax! So how can you reduce wastage and increase your profits?…

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