“Chefs can influence a huge change in habits towards food waste, as a culinary professional, I am passionate about healthy plates and a healthy planet. Every trainee chef must be taught to measure and monitor food waste because seeing what’s wasted means you tackle it. The Guardians of Grub training, tools and food saving guides are here to help the next generation of chefs stop good food from being binned.”

Vince is a culinary lecturer at Westminster Kingsway College (WKC). He holds vast experience within the hospitality industry and is a member of Master Chefs of Great Britain.

He has Co-written several education initiatives at WKC including “Healthy plate, healthy planet” and a bespoke degree in “Culinary Health and Nutrition”.
As our culinary lead with CMUK, he is extremely passionate about making health food accessible whilst empowering health professionals to talk confidently about food in medicine.

He is currently undertaking research in collaboration with Brighton University in the nutrient / biologically active constituents of micro greens.

Chef Vince Kelly Bsc,
Culinary Lecturer,
Westminster Kingsway College

“I’m proud to be an Ambassador for Guardians of Grub and so proud of my team. Using the Guardian’s tools and approach, Olympia London has managed to reduce food waste by 17% since the launch. We’ll keep measuring and monitoring as we know that continuing to reduce food waste is key to meeting our Net Zero pledge.”

Abbey Short,
Venue Catering Manager,
Olympia London

“We are in unprecedented times of challenge in our industry, and there is no better time to understand and take action on the measurement and reduction of food waste. All of us are accountable for the food that we purchase, prepare and serve and therefore throw away, the Guardians of Grub initiative, drives a positive behavioural change and I am delighted to be an Ambassador.”

Philip Shelley,
Chair of the NHS Food Review,
Senior Operational & Policy Manager – Soft FM,
NHS Estates & Facilities, Commercial Directorate

I am pleased and excited to be a food waste ambassador for Guardians of Grub; food waste is a critical part of any kitchen or food operation. We need to work together to educate and highlight to businesses the importance of not wasting food. Encouraging chefs to be creative in preventing waste and ways of repurposing food within their kitchens will not only have huge financial implications, but it will play a part in creating a commitment towards net zero and the safe guarding our planet. #stopfoodwaste

Nick Vadis,
Culinary Director,
Compass Group UK and Ireland

Subjects like sustainability and reducing food waste are integral to a Chef’s development and education. Even the smallest steps taken are positive and can have real impact for both the longevity of the industry and planet Everybody can play a part from the KP to the Chief Exec, an inclusive sharing of knowledge, ownership and accountability can really positively shape a kitchen culture.

Paul Mannering,
Chef Academy Principal,
HIT Training

I am very honoured to be an Ambassador for the Guardians of Grub campaign. Sustainability is at the heart of what we do at BM and food waste reduction plays a major role in that. Training the younger generation of chefs back into the mentality that nothing should be wasted in the kitchen is key to making a difference to hitting our targets towards net zero and looking after the planet.

Pete Redman,
Chef Director,
BM (formerly Bartlett Mitchell)

As Chair of LACA – The School Food People, I am pleased to be a Guardians of Grub Ambassador.  The impact that we can all have on the planet by taking, often simple steps in our day-to-day lives, can bring about immense benefits.

This is, of course, very evident in the school meals industry within the current, difficult financial climate and work to produce exciting and healthy menus and meals that children and young people want to eat and enjoy.  LACA members prepare, cook and serve around 3 million school meals each day.

Importantly, we know that working with schools, the message and challenge from pupils is very clear – we must all do our bit.

I look forward to working with Guardians of Grub on initiatives to reduce wasted food in our industry.

Brad Pearce,
National Chair, Director,
LACA Ltd

I am delighted to be a Guardians of Grub Ambassador – reducing food waste not only protects the planet but also boosts profits. Guardians of Grub have estimated that within education the average cost of avoidable food waste per meal is £0.22. At a time where the financial pressures on our industry is high, this represents a significant cost saving. I look forward to working with Guardians of Grub on initiatives to reduce wasted food in our industry.

Jacquie Blake,
Former National Chair, Director,
LACA Ltd

There has never been more urgency to reduce our carbon emissions, and tackling the amount of food that is wasted plays a big part of this. I’m thrilled to become a Guardians of Grub Ambassador and support WRAP in invoking change across our industry.

At BaxterStorey, I introduced a successful food waste management and reporting programme called Food Waste Costing the Earth. Supported with a big drive in educating our teams, we have seen a 41% reduction in food waste saving over 32,000 tonnes of CO2e.

I hope to inspire and motivate others to join us in the fight against food waste, our sphere of control may be limited but our sphere of influence is unlimited.

Mike Hanson,
Director of Sustainable Business,
BaxterStorey

Food waste is an epidemic problem occurring throughout the food system, during production, processing, distribution, retail, food service, and consumption. Guardians of Grub helps illustrate the extent of the problem and shows us that a solution to reducing the amount of food wasted will require collaboration, innovation, and action. Their toolkits for tackling food waste are designed with practicality at the centre and should be a consideration for any operation trying to create a more sustainable food system. Therefore, I am especially proud to be an Ambassador for the Guardians of Grub campaign, and I will continue to promote their great work.

Peter Cross,
Senior Lecturer at the London Geller College of Hospitality and Tourism,
University of West London

As a development chef I have a unique opportunity to support many businesses from across the industry, looking at the challenges that they face and how we can support in overcoming them. Food waste is always high on the agenda, especially in a time when food costs are on the rise, using the Guardians of Grub framework is a great tool to show that it’s a total team mentality and illustrates the role each person has to support on the reduction of food waste.

I’m delighted to be an ambassador for Guardians of Grub and to support from menu engineering through to providing practical insight into how we can change habits to influence the future.

Alex Hall 

Unilever

I am delighted to become a Guardians of Grub Ambassador and support WRAP with the excellent work they are doing to reduce food waste. The pub and brewing sector is committed to putting sustainability at the heart of their businesses and our members’ pubs are already putting the Guardians of Grub resources to good use enabling them to feed people – not bins. “Robinsons Brewery are a prime example of this with a number of their pubs already demonstrating annual savings of upwards of £2,000 as a result of using WRAP’s resources. At the BBPA, and in my role as a Guardians of Grub Ambassador, we will continue to encourage our members to make the most of the Guardians of Grub resources to help them not only save money but also reduce emissions as part of their net-zero ambitions.

Emma McClarkin OBE

Chief Executive of the British Beer and Pub Association

Food is one of the most valuable things, from fuelling our bodies to bringing us joy. We need to respect it, and embrace its value, rather than seeing it as something that is OK to waste. There are many, many people involved in the chain of it, so we need to respect the root to fruit mentality in its entirety. This is why I’m proud to be an Ambassador for the Guardians of Grub campaign which provides insightful tools and resources to help keep good food from being wasted.

Chantelle Nicholson

Chef Owner

Chantelle Nicholson & Apricity

Food waste in the Tourism, Hospitality and Events Industry demands immediate attention.
I see enormous potential for collaboration with the Guardians of Grub campaign, as their approach aligns with my mission of closing the sustainability skills gap of students at the Edge Hotel School. As their lecturer of sustainability, I am in a unique position to integrate the issue of food waste and its reduction into the education of students. Our purpose as educators is to empower our students to be responsible stewards of our planet. With Guardians of Grub, we can build a more sustainable future for the industry, one bite at a time. I am proud to be an Ambassador for the Guardians of Grub campaign.

Dimitri Lera, Lecturer of Sustainability in Hospitality & Events,
Edge Hotel School,
University of Essex.

It’s an honour to join the Guardians of Grub Ambassadors. There’s no doubt that reducing food waste has a crucial role to play in creating a more sustainable, fairer food system; as a teacher and food writer I’m passionate about spreading this message. Running plant based cooking workshops, for The Humane Society International UK’s Forward Food Campaign, gives me the opportunity to work with chefs right across the food sector, looking to reduce their environmental impact; sharing your Guardians of Grub tools and resources makes absolute sense.

Jenny Chandler,
Food writer,
Campaigner

As a chef, I’m passionate about creating amazing plant-based dishes that respect our planet – and that means valuing every morsel. That’s why I’m thrilled to be a Guardians of Grub ambassador, joining the legions of like-minded people working to create a hospitality industry where food saving is the norm.

Bettina Campolucci Bordi,
Founder,
Bettina’s Kitchen

The world has accelerated and has become even more complex and uncertain. We must all take it upon ourselves to try and evolve and put us near the ever-changing curve of understanding. I am very much looking forward to being part of this journey through Guardians of Grub and I endeavour to forward my learning and understanding of food waste. Even if my individual part to play may have a small impact I believe that through collaboration and conversation we have the ability to see a greater change take place. I am privileged that I have had the opportunity to build food wastage initiatives into our unique apprenticeship programmes and this is only the first step to ensuring all of our apprentices have access to forward thinking learning.

Craig Parsons,
Apprenticeship Manager,
Fuller’s Pubs and Hotels

I am delighted to be an Ambassador for Guardians of grub. It’s important we don’t waste any food, the tools, training & support given will help us drive change in what we do as a company to reduce & redistribute waste within the hospitality industry. Reducing waste within our business is a key part of our net zero plan and our teams are committed to achieving this.

Caroline Peppiatt,
Compliance and Support Manager,
Artizian

The Manchester Food Board have announced a ground-breaking new partnership with Guardians of Grub.

“Food waste is a massive issue for the environment, though it often goes unrecognised that wasting food feeds climate change. For every 2 tonnes of food we eat, another tonne is wasted. This has a massive impact on global heating but also costs businesses a lot of money. In the UK, every year, food waste costs the hospitality and food service industry £3.2 billion (Guardians of Grub, Business Case Presentation -https://guardiansofgrub.com/resources/). There is so much scope to have a positive impact on food waste, this new partnership will look to excel the reduction of food waste across Greater Manchester.”

Manchester Food Board & Partners

Read their full blog here.

Killeavy Castle Estate is delighted to be a food waste supporter for Guardians of Grub within the Northern Ireland region.  With an ethos of sustainability which has been part of the original concept to the now finished product of the Estate we are committed to the reduction in food waste and also the carbon associated with the generation of food.  To this end we are unique in our offering of a true ‘farm to fork’ ethos with the production and processing of our own fruit, vegetables, beef and lamb across the various kitchens on the Estate. Our cheviot lamb and longhorn beef bring this quality to life. Killeavy Castle Estate is committed to helping and securing a better future for all and leaving the planet in a better way from that in which we inherited it.

Jason Foody 

Killeavy Castle Estate

We are delighted to be a food waste supporter for Guardians of Grub. We feel that it is important that we all work together to highlight the importance of not wasting food, and for us all to do our bit in trying to reduce this massive problem. Preventing food waste across the food chain will not only have really positive financial implications for those businesses within the sector, but it will play a part in reducing our greenhouse gases and help safeguard our planet for future generations.

Shauna McFall 

Naturally North Coast & Glens

We are delighted to support “Guardians of Grub” and look forward to a mutually helpful relationship in our journey towards real food sustainability in Northern Ireland.

Petra Wolsey

The Beannchor Group 

Food NI is proud to be an ambassador for Guardians of Grub – as a voice for food and drink in Northern Ireland, we want to be able to provide support for this industry in tackling waste issues. Getting our Taste of Ulster members on board with this initiative will be a step in the right direction to tackling this crisis, and working towards a better future for our planet! The thought and hard work behind the scenes of Guardians of Grub is evident in the fantastic free resources and training provided.

Food NI

Hospitality Ulster is proud to partner with Guardians of Grub to promote the reduction of food waste for hospitality businesses in Northern Ireland. Working together to highlight the problem of food waste will not only go some way in helping our industry’s bottom line during the most challenging economic circumstances of a generation- but cultivating the mentality that ‘nothing in the kitchen should be wasted’ is important to ensure that we do our part for the future of our planet.

Hospitality Ulster

I’m delighted that UKHospitality is becoming an official Supporting Partner of the Guardians of Grub campaign. Reducing food waste is a critical part of hospitality’s goal to reach net zero, with an ambition to reduce food waste by 50% by 2030, and I know it’s top of the agenda for venues when thinking about sustainability. There is a wealth of tools and resources available from the Guardians of Grub and I’d urge all hospitality businesses to dive in to see what easy steps they can take to reduce food waste.

Kate Nicholls OBE

Chief Executive of UKHospitality

Visit Belfast is proud to be an official supporter of the Guardians of Grub campaign for NI. Working with the team at Guardians of Grub and our industry partners in tourism and events, we can reduce food waste, champion best practise and raise awareness of how harmful unused food is for our planet. Tourism and hospitality businesses are seeing cost increases across the board and through the free resources available, businesses not only reduce waste, but save money too.

Visit Belfast

Olympia London is proud to be a supporting partner of Guardians of Grub because we recognise the importance of collaborating across our industry to make best use of our resources and reduce carbon emissions.

Implementing Guardians of Grub’s food waste tracking and reduction tools has already helped us not only reduce the emissions and costs associated with raw ingredients, but also those relating to waste removal, transportation and management. It has also resulted in closer working relationships with our service partners and customers.

We measure and report on food waste with the aim of eliminating it altogether to help achieve our net zero pledge. Edible food waste is avoidable, and it is essential for the planet that we all take action now.

Julie Driscoll, CEO

Olympia London

Tackling food waste is a key part of driving sustainable change in the wedding industry. We need to minimise wastage at every stage of the process, from growing to prep to plate. We’re proud to support Guardians of Grub to help businesses to understand what they can do in the kitchen (and out) to reduce waste, be more efficient and influence behaviour change.

Michelle Miles

Sustainable Wedding Alliance

Educating the chefs of the future is a responsibility we take seriously at Westminster Kingsway. This is why we are proud supporters of the Guardians of Grub. Its tools, guides and training help ensure our students understand the importance of measuring and monitoring food waste. This helps them to identify what they can do to prevent it, saving time, costs and carbon.

Miranda Quantrill, Curriculum Manager Professional Chef Diplomas

Westminster Kingsway College

Kafoodle is proud to be a supporting partner of the Guardians of Grub. I founded Kafoodle to help food businesses improve processes and gain the information required to benefit their customers and the planet. Reducing food waste is one action every company can take and the free Guardians of Grub tools, training and resources, alongside the services being offered by tech platforms, charities and social enterprises, are hugely valuable in helping organisations tackle this urgent issue. Tackling food waste improves business performance, mitigates environmental impacts and it can even benefit local communities and society by helping to distribute food to those that need it most.

Tarryn Gorre, CEO and Founder

Kafoodle

ReLondon is proud to be a Guardians of Grub supporting partner. London’s hospitality and food service sector throws away an estimated 285,600 tonnes of food each year, all of which contributes London’s food climate footprint. Food waste reduction is key to a low carbon and circular economy and can help small businesses improve efficiency and save money.  The Guardians of Grub toolkit enables all businesses to access guidance, inspiration and practical approaches to monitor and take action on this challenge.

We are proud to support Guardians of Grub, an initiative that focuses on reducing food waste and promoting sustainability in the food industry. We are taking a proactive step towards reducing our environmental footprint, conserving resources, and making a positive impact in Northern Ireland’s journey towards real food sustainability.

There are many amazing chefs out there with innovative techniques to reduce waste and who understand that sustainability is an essential requirement for long-term success. When we acknowledge the colossal energy that goes into producing our food, reducing food waste stands out as one of the most impactful actions a kitchen can take. Given the amount of resources involved in food production including land, fuel, time, labour, water and investment – using all of the food we receive is of the utmost importance. As a proud supporter of Guardians of Grub, No Mise En Plastic highly values their waste food tracking calculator. By monitoring your food waste, you can pinpoint the heaviest waste stream, allowing you to focus on effective reduction strategies.

The Lake District, Cumbria, is renowned as a destination for high quality, locally sourced food and drink. At the same time, we know the impact food waste has on Cumbria’s carbon footprint and are proud to support Guardians of Grub to help tackle this important issue. Amid rising costs for all, we believe a strong, coordinated approach is vital to help tourism and hospitality businesses reduce their environmental impact and make vital cost savings too.

Artizian are passionate about making a positive difference to the wellbeing of our customers and our planet, so together we can thrive.

In 2023, we initiated our “Good for You, Good for the Planet” campaign, seamlessly embedding sustainability throughout our operations, from our team players to our customers. We prioritise incorporating environmental and nutritional considerations into the daily meals we serve to nourish our workforce. Our commitment extends beyond taste, aiming to deliver nutritionally balanced and planet-friendly dishes, a commitment we highlight in our communications. Our ethos revolves around informing, educating, and inspiring. We take pride in being an Ambassador for the Guardians of Grub campaign, further solidifying our dedication to responsible practices in the culinary industry.

Better Bankside, a Business Improvement District in Southwark, London, is proud to be a supporting partner of the Guardians of Grub campaign. By galvanising Bankside’s hospitality and event venues, we can help raise awareness of this amazing campaign through the free resources and training which are available. This not only helps our member businesses reduce food waste and save money, but also provides a network of support to for the industry to come together.