Kitchen waste innovator wins EU grant

KitchenCUT

The creator of a kitchen management system that helps some of the biggest hotel and restaurant operators in the UK cut food waste has been awarded an EU grant to further its work.

Kitchen CUT, which sells a restaurant management system used by the likes of Accore, Mecure and Whiting & Hammond, was developed by Michelin star chef turned consultant John Wood and claims to slash kitchen wastage by up to half.

The funding from the European Development Fund is provided under the Grants for Eco Innovation programme, which assists companies promoting sustainability and environmental projects.

Luke Faulkner, project manager for the programme, said: “Kitchen CUT was awarded the grant because it showed that using a tool like this to monitor waste can help to reduce the impact on the environment as well as improving the bottom line.

“It was also the first software developer who approached us for a grant targeting waste from the hospitality sector and its aims were fully aligned with those of the Programme for awarding funds.”

It is understood that the Eco Innovation programme offers green companies grants of up £3,000 to promote their services, although it is not clear if Kitchen CUT was awarded the full amount.

Kitchen CUT’s online software has its own ‘wastage tracker’ which works by allowing kitchen teams to log the date, type of food discarded, the reason why, and the system then calculates the impact on the business. This is automatically collated into a report to be easily read and shared and acted upon.

By regularly tracking and recording this data, kitchen teams can identify trends, whether it’s overcooked or out of date items for example, as well as the associated monetary values, giving them the tools and analytics to take action to reduce and improve their waste efficiency and benefit their bottom line.

Wood said: “When you look at the facts, it is shocking. The UK is wasting 15 million tonnes of food every year – and a staggering 3.9 million tonnes of that comes from the hospitality and food production business.

“It is often through simple, but silly mistakes, like not consistently checking fridges and stores, portion control, or not ordering the freshest of produce. Unfortunately it happens a lot of the time in a busy kitchen.”

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