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CASE STUDIES

Our case studies show how businesses from across hospitality and food service
have reaped the rewards of reducing food waste

DRAGON HOTEL

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    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.

CRIEFF HYDRO HOTEL

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    Crieff Hydro took part in a trial to track food thrown away in its main restaurant. By using a smart meter the hotel identified the areas to focus on were the breakfast and lunch buffet.

GREENE KING

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    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%.

ELIOR

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    A food waste review at a single Elior site suggested a range of initiatives that offered potential annual cost savings of £2,441, and diversion of 1.6 tonnes of waste from landfill.

AIRPORT

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    “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

BALLOON BAR

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    Carrying out a 7-day food waste tracking pilot at the Balloon Bar identified 60kg of food waste, at a projected annual cost to the business of £4,160.

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