Our case studies show how businesses from across hospitality and food service
have reaped the rewards of reducing food waste
The hotel took part in a pilot to reduce food thrown away. By the end of the 6 month pilot, the hotel had reduced costs by £3,000 through simple no or low cost measures.
Branocs Tree Hungry Horse pub took part in a trial to monitor and reduce food waste. They were successful in reducing food thrown away per cover by around 15%.
“I would say to any publican that is thinking of doing this that it is definitely worth it, whether you’re a large food-led pub or a small one. This trial really helps you
identify areas that can improve your business.”
- Trevor Roberts, General Manager
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