We're often get asked what we do with our food waste, and we answer: we have very little!
Chefs are really careful to plan so there isn't much left at the end of the day. If they have any surplus food, that's good to keep, it gets chilled really quickly in our blast chillers. That keeps it fresh to be used in soups or bakes the next day. Any food waste that's left goes into bio diesel or to one of the hall wormeries.
- Where there is unavoidable waste that we are unable to reuse we will provide and encourage use of facilities for recycling and ensure that dry waste (e.g. cardboard, paper, metal) is kept separate from wet waste e.g. Food).
- Any unavoidable food waste will be collected daily and sent to a local unit for turning into usable compost. We will monitor this waste to see where reductions may be made.
- We will encourage customers to use crockery instead of disposables, and provide reusable/recyclable/biodegradable products instead of polystyrene.
Read more about our Environmental, sustainable and healthy food policy and targets