The smart way to deal with food waste is to reduce, recycle and reuse, whether that's through creative use of leftovers or taking it back to the farmer's field where it began as compost. Janie Manzoori-Stamford looks at how chefs are closing the loop with their food use
Imagine that for every £100 your company spends on food, you only receive £80 worth. Put like that, it's the kind of business economics that is, quite frankly, bonkers. And yet about 20% of all food bought by the UK hospitality industry is wasted.
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