Our case studies show how businesses from across hospitality and food service
have reaped the rewards of reducing food waste
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 Airport started to separate and monitor food waste following Robinsons’ Greener Retailing project with Manchester Metropolitan University (MMU)
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.
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