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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

GREENE KING

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    Branocs Tree Hungry Horse pub took part in a trial to monitor and reduce the amount of food being thrown away. The trial successfully reduced food thrown away per cover by around 15% and achieved substantial financial savings.

THE GREYHOUND

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    Staff at The Greyhound worried about food waste but didn’t know how to tackle it. They suspected the main problem was spoilage. They've now identified the areas generating the most waste and can tackle the problem.

AIRPORT

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    The Airport started to separate and monitor food waste following Robinsons’ Greener Retailing project with Manchester Metropolitan University (MMU)

CRIEFF HYDRO HOTEL

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    After just 8 weeks in a single restaurant, Crieff Hydro reduced costs relating to food thrown away by around 43%, and by 31% in “weight per cover” terms. This equates to an annual saving of around 11.5 tonnes of food, with approximately £51,750 of savings.

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.

EHO NI PILOT

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    Environmental Health Officers (EHOs) from Derry City and Strabane District Council and Mid and East Antrim Borough Council supported 17 local food businesses using the free Guardians of Grub tracking tools available to prevent food waste over a 6 week period.

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