food waste
ISS commits to 50% reduction in food waste by 2027
Facility management company ISS has signed the Cool Food Pledge, a commitment to reduce greenhouse gas emissions from its food by 25% by 2030 and to halve its food waste by 2027.
Hospitality venues avoiding Christmas food waste through distributions and donations
Hospitality businesses across the UK are ensuring Christmas cancellations do not result in food going to waste by partnering with distribution networks or donating dinners to the local community.
Stop wasted food eating into your profits. Become a Guardian of Grub.
Sponsored article by Eleanor Morris, WRAP Special Advisor Hospitality and Food Service Sector.
Gaucho and M Restaurants pledge meals, kitchen facilities and accommodation to help homeless charities over Christmas
The Gaucho steakhouse chain has organised two charity initiatives in partnership with Only A Pavement Away[...]
London restaurants facing Tier 3 race to avoid thousands of pounds' worth of food waste
Restaurants, pubs and hotels in London are trying to avoid thousands of pounds worth of surplus[...]
'Substantial meal' rule sees restaurants and bars struggle with rise in food waste
Hospitality operators in Tier 2 areas say they are struggling to deal with a rise in[...]
Minute on the clock: Paschalis Loucaides, UK manager, Too Good To Go
The UK manager of food waste app Too Good To Go and founder of Cut + Grind speaks about fighting food waste in the hospitality industry to meet sustainability goals, protect margins and enhance the quality of kitchen output."
The latest sustainable takeaway packaging and ways of dealing with waste food
Food and plastic waste mean money waste, and as the industry recovers from the impact of Covid-19, operators simply can’t afford these losses. Angela Frewin finds out what can be done.
Meiko Green Solutions launches sustainable food waste treatment solution Biomaster
Meiko Green Solutions has launched Biomaster, a sustainable food waste treatment solution which takes all food waste including cooking oils and fats and bones, creating a biomass product that is pumped to holding tanks for collection.
Food waste: best ways to reduce and dispose efficiently
Food waste is not only a huge problem for the environment, but also for operators’ bottom[...]
Food on the edge: Taste, not waste
What’s on your sustainable menu? Japanese knotweed canapés? Or maybe fish eye prawn crackers? Chefs at[...]
Viewpoint: Making the most of every ingredient
Food waste is a serious issue in the catering industry, but as Dan Kelly explains, there[...]
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