Tag Archives: food waste

Industry warned that catering waste proposals could deter purchases

Industry warned that catering waste proposals could deter purchases

The ALMR has warned that the introduction of a “latte levy” on disposable cups will increase costs for operators and undermine investment without a guarantee of successfully addressing waste. The ALMR has called on the government to avoid the introduction of such a measure and instead look to promote other schemes to address waste. ALMR

Pret tests in-store filtered water stations as CEO acknowledges plastic ‘problem’

Pret CEO Clive Schlee has penned an open note to customers asking them if the chain should stop selling plastic water bottles and separately revealed it has begun trialling water filter stations in-store. The chain, which numbers 500 units in the UK, is testing reusable bottles and taps in its Veggie Pret and Manchester shops in an

Darwin & Wallace bar group snaps up coveted three star rating from SRA

An independent neighbourhood bar group has bolstered its business by garnering a three star rating from the Sustainable Restaurant Association (SRA). The five-strong chain Darwin & Wallace, which has sites in Battersea. Clapham, Chelsea, Richmond and Chiswick, secured the converted rating for its commitment to “serving great quality food.” The SRA examines activity across three

Oxford University college dumps kitchen wheelie bins after Garbage Guzzler success

A Oxford University college has dramatically slashed kitchen waste after successfully trialling and then implementing PLK’s ‘Garbage Guzzler’ waste management unit. Mansfield College, which produces more than 500 meals a day for its staff, students and visitors, installed the equipment in April in a bid to trim its food waste and carbon footprint. The GG400 Garbage Guzzler, an onsite

Casual Dining Group takes new approach to dealing with surplus kitchen stock

Casual Dining Group (CDG) has partnered with food waste charity FareShare to identify where food is going to waste and how it can instead be redistributed to people in need. CDG believes the biggest opportunity is through its distribution network, whereby a surplus of food occurs, including short-dated food, drink and in some cases over-stocking. CDG’s

Up to 10% of restaurant food wasted before it leaves the kitchen

Electrolux has given its backing to a global project to make chefs use food resources in a more sustainable way and ensure less waste is produced by commercial kitchens. The initiative by Worldchefs is designed to educate kitchen workers on helping the foodservice industry become more sustainable and will teach best practice through a ‘Sustainability Curriculum’.

Fresh Element strengthens focus on sustainability in the North East

Newcastle-based catering company Fresh Element joins the North East’s battle to reduce the £13bn annual spend on fresh food wastage. The company has strengthened its stance on sustainability by being among the first in the North East to sign up to an app aimed at limiting waste. Fresh Element was finding that at the end

‘Upcycled’ catering equipment powers Manchester’s first waste food restaurant

Manchester is to get its first waste food ‘pay-as-you-feel’ restaurant this summer and the operation will be powered by ‘upcycled’ catering equipment, it has been revealed.  The pop-up site will be operated by Real Junk Food, which plans to open it next month. Real Junk Food diverts surplus edible food destined for waste and delivers it in

Greene King makes pub teams separate waste on site

Greene King has announced a new target of zero waste sent to landfill by 2020 – the first pledge of its kind in the UK’s pub industry. The declaration follows the launch of Greene King’s partnership with waste management company SWR in April 2016, and its commitment to Courtauld 2025 to create a best practice

ISS pledges to slash volume of food waste from its kitchens

ISS Facility Services UK has pledged to tackle food waste by signing up to the industry Courtauld Commitment 2025. The ambitious 10-year voluntary agreement brings together organisations across the food system – from producer to consumer – to make food and drink production and consumption more sustainable, from the farm to the fork. The need