Unilever Food Solutions](http://www.unileverfoodsolutions.co.uk) is celebrating the launch of its Wise up on Waste toolkit six months ago by setting up a draw for operators to win a one-day business development course with [Chris Barber](http://www.christopherbarber.me.uk/) worth £3,000
Barber, a food consultant and former chef to HRH Prince of Wales, says his audit and reviews of kitchen waste management systems can save companies thousands of pounds each year by "casting a fresh eye on methods and practices that haven't been scrutinised from outside before."
The Unilever toolkit is packed with advice and tips to help caterers throw away less food waste and save money. St Cuthbert School in Torquay used the toolkit to eliminate pasta wastage in its canteen by reducing the serving pot from 20oz to 16oz after discovering that each student was wasting an average of 2oz of pasta and sauce per serving.
To enter the competition, simply fill in your details at [www.unileverfoodsolutions.co.uk/our-services/your-kitchen/waste_review](http://www.unileverfoodsolutions.co.uk/our-services/your-kitchen/waste_review) before the 30 June deadline.
Top waste-reducing tips from Barber include:
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Don't fear freezing
Use pre-cooked fish dishes Fish is expensive and has a 'desperately short' shelf-life, so consider developing a menu using pre-cooked fish such as fish pies, fishcakes, fish ravioli, fish stews.
Efficient use of herbs Don't waste 50% of your ingredients by discarding the stalks of softer-stemmed herbs such coriander, parsley, and basil. Blend them with the leaves, or make a herb purée that creates no waste, saves on labour time and stays fresh for longer.
More hints can be found at [www.unileverfoodsolutions.co.uk/wastetools](http://www.unileverfoodsolutions.co.uk/wastetools).
[Click here to view more stories about responsible hospitality.](http://www.caterersearch.com/responsible-hospitality/)By Angela Frewin
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