Chefs called upon to cut food waste

Chefs called upon to cut food waste

By James McAllister

Chefs and hospitality professionals are being urged to act now to reduce the amount of food waste the industry creates over the next 12 years.

Why it makes sense to tackle food waste

Why it makes sense to tackle food waste

By Liam Garrahan

Summer can be a lucrative time of year for pubs, restaurants and hotels, but the warm weather can also bring issues with food waste when left out for too long. 

Sustainable woodland craft crackers from Bidvest 3663

Planning for Christmas 2014: Cutting costs and a sustainable Christmas

By Lauren Houghton

In this fourth part of our special feature on planning for Christmas we look at what venues can do to save themselves some money during what can be a very expensive time of year, as well as getting expert advice on how they can manage a more sustainable...

Food waste

Ask the experts

How to tackle food waste to benefit the bottom line

By Charlotte Henderson

Hotels, restaurants and pubs are picking up the tab for more than £1.3bn of the annual £2.5bn bill for food waste across the UK’s hospitality and food service industry (HaFS). WRAP’s Hospitality and Food Service manager, Charlotte Henderson, looks at...

Too Good To Waste will encourage diners to be lovers not leavers and overcome their embarrassment of asking to take leftovers home.

SRA launches campaign to cut food waste

By Luke Nicholls

The Sustainable Restaurant Association (SRA) has launched a new campaign to embolden diners to ask for doggy bags and to encourage restaurants to make patrons feel more comfortable about it.

Profitable Christmas: Cut seasonal costs

Profitable Christmas: Cut seasonal costs

By Becky Paskin

With consumer spend expected to drop this Christmas, the last thing you’d want is for your business expenses to eat away at your potential profits, but there are several small, low cost initiatives you can implement now to tackle your growing outflow.


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