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Greene King makes food waste a focal point for 1,700 kitchens

Greene King chef

Greene King has announced a further boost to its sustainability credentials by signing up to two national pledges aiming to cut down on food waste.

The pub company has signed up to the Food Waste Reduction Roadmap – managed by resource efficiency experts WRAP and the IGD – as well as the government’s ‘Step Up to the Plate’ pledge.

Under the Food Waste Reduction Roadmap, Greene King will set a food waste reduction target, measure progress and prioritise actions necessary to meet that target, working with suppliers but also engaging with customers to help them reduce their food waste too.

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Greene King will also work with the government’s Department for Environment, Food and Rural Affairs (DEFRA) to highlight to customers how they can also play a part in reducing food waste as part of Step Up to the Plate.

Earlier this year, Greene King became the first pub company to launch a partnership with Too Good To Go, an app allowing people to purchase leftover carveries from some of its Farmhouse Inns and Pub & Carvery pubs at the end of each day.

After a successful trial, this has now been rolled out to all of these pubs nationwide.

Signing up to these new pledges now empowers Greene King to look into further innovative waste reduction schemes across its pubs and also to consider rolling out existing schemes on a wider basis.

Chief commercial officer, Phil Thomas, said: “I’m delighted that we will be working further with WRAP and DEFRA to implement changes that make a material difference to our environment and our society. We have long been advocates of reducing our food waste and signing these two pledges demonstrates our ongoing commitment to making further changes.

“With more than 1,700 managed pubs around the country, we believe we have a responsibility to lead the industry on cutting back food waste on a significant scale, as well as taking our customers with us on this journey. We have already introduced a number of steps to reduce our food waste, which have proved both effective and popular, and we look forward to introducing more.”

Food waste remains a key issue in the hospitality sector and is estimated to cost the industry nearly £3 billion every year.

By bringing the practice of ‘Target-Measure-Act’ on food waste into all of its sites, Greene King expects to be able to identify where food waste is occurring and prevent good food going to waste.

New kitchen equipment must pass the stress test for Greene King

Tags : food wasteGreene KingPubs
Andrew Seymour

The author Andrew Seymour

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