food waste

Getting ready to reopen strong? It’s time to make a plan for your surplus food

01 April 2021 by Sponsored article

Sponsored article: With outdoor dining set to return from 12 April, everyone is wondering: how can hospitality businesses prepare for the unknowns that will come with it?

Technology

Waste not, want not: technology to help reduce food waste

18 February 2021 by Glynn Davis

Sustainability might not be top of operators’ minds when it comes to a coronavirus recovery plan, but reducing food waste will cut costs, and some technology solutions can even generate extra revenue.

News

Stop wasted food eating into your profits. Become a Guardian of Grub.

05 February 2021 by Sponsored article

News

Gaucho and M Restaurants pledge meals, kitchen facilities and accommodation to help homeless charities over Christmas

22 December 2020 by Caroline Baldwin

News

London restaurants facing Tier 3 race to avoid thousands of pounds' worth of food waste

15 December 2020 by Sophie Witts

News

'Substantial meal' rule sees restaurants and bars struggle with rise in food waste

09 December 2020 by Sophie Witts

Profiles

Minute on the clock: Paschalis Loucaides, UK manager, Too Good To Go

04 December 2020 by Caroline Baldwin

The UK manager of food waste app Too Good To Go and founder of Cut +[...]

Products

The latest sustainable takeaway packaging and ways of dealing with waste food

06 November 2020 by Angela Frewin

Food and plastic waste mean money waste, and as the industry recovers from the impact of[...]

Products

Meiko Green Solutions launches sustainable food waste treatment solution Biomaster

18 March 2020 by Lisa Jenkins

Meiko Green Solutions has launched Biomaster, a sustainable food waste treatment solution which takes all food[...]

Products

Food waste: best ways to reduce and dispose efficiently

13 December 2019 by Angela Frewin

Food waste is not only a huge problem for the environment, but also for operators’ bottom[...]

Chef

Food on the edge: Taste, not waste

What’s on your sustainable menu? Japanese knotweed canapés? Or maybe fish eye prawn crackers? Chefs at Food on the Edge, a conference gathering together some of the strongest voices in the global food industry, related some truly inspirational ways of dealing with waste. Andy Lynes reports "