Category: Videos

Listen to Pasquale Biagio Cicirelli, General Manager of Café Rouge in St Katharine Docks, detail how he works together with Guardians of Grub to effectively and efficiently track and manage food waste in his restaurant, using tools such as the food waste tracking calculator. Learn why he believes it’s important to educate and support every single team member in an organisation to take responsibility for preventing food waste, and how you can do it too.

Hear Michelin star chef and Guardian of Grub Adam Handling discuss the importance of preventing food waste in his restaurants, how he guides his team to use up whole foods and utilise by products to help create delicious dishes (like broccoli stalk Caesar salad and mini doughnut bread and butter pudding) and why he believes Guardians of Grub is such an important voice in the sector.

Understanding consumer behaviour to enhance customer satisfaction & improve margins.

00:00 Welcoming address from Richard Swannell, International Director, WRAP

06:23 Keynote address – Rory Sutherland, Vice Chair, Ogilvy UK

15:00 Plate waste insights – Marc Zornes, CEO, Winnow and Professor Ganga Shreedhar, London School of Economics

30:20 Approaches to plate waste reduction – Eleanor Morris, Special Advisor, WRAP

38:42 Panel discussion with the Sustainable Restaurant Association, The Restaurant Group, Frederic Robinson’s, ISS and Unilever Food Solutions

The climate crisis has never been more apparent, and your business can be futureproofed by taking action. Engaging your staff, investors and customers is a key part of the journey to net zero, but how do you know which strategies matter to your business? Wasting food feeds climate change and it impacts on your bottom line, but there’s one largely untapped area: tackling the challenge of plate waste from your customers. Designed for marketing and communications, sustainability and operator professionals, this webinar will help you to improve your consumer and customer experience by equipping you with the right strategies to reduce plate waste. Our experts will give you their insights on the simple solutions that can bring real benefits to your business. If you want to show how you are taking on your role in protecting the planet, we can show you how. During the interactive webinar we’ll show you:

– Simple communications messaging that will help you, your staff and customers to reduce plate waste

– Real-life examples of organisations like yours and the savings they’ve made; and

– An expert panel will discuss the opportunities that are unlocked when we feed people not bins.

An introduction to Plate Waste: Protecting Profit and Planet through understanding consumer behaviour to enhance customer satisfaction & improve margins.

Welcoming address from Richard Swannell, International Director, WRAP

The Plate Waste: Protecting Profit and Planet keynote, delivered by Rory Sutherland Vice Chairman of Ogilvy UK, on the impact of plate waste and how the hospitality sector can  tackle this.

Keynote address – Rory Sutherland, Vice Chair, Ogilvy UK

The first of the Plate Waste: Protecting Profit and Planet insight sessions, led by Marc Zornes from Winnow Solutions and Dr Ganga Shreedhar from London School of Economics, introducing a combined technology and behavioural science approach to tackling plate waste.

Plate waste insights – Marc Zornes, CEO, Winnow and Professor Ganga Shreedhar, London School of Economics

In this Plate Waste: Protecting Profit and Planet insight session, Eleanor Morris from WRAP details different approaches to food waste reduction offering eye-opening statistics, feedback from hospitality sector customers and useful Guardians of Grub tools.

Approaches to plate waste reduction – Eleanor Morris, Special Advisor, WRAP

Plate Waste: Protecting Profit and Planet industry panel experts including, Emily Hassett from The Restaurant Group, Paul Hawkins from Unilever Food Solutions, Hamish Cook from ISS and Chair Juliane Caillouette-Noble from The Sustainable Restaurant Association discuss how their organisations approach the problem of plate waste.

Panel discussion with the Sustainable Restaurant Association, The Restaurant Group, ISS and Unilever Food Solutions

Understanding and managing your organisational greenhouse gas footprint is of increasing interest to staff and investors. What’s more, customers care about it – research by WRAP shows that 6/10 consumers think that businesses need to act now on climate change.

This webinar will help you understand the responsibilities of Hospitality and Food Service sector in addressing climate change. We highlight some simple, impactful ways for your organisation to take action, such as reducing wasted food. These simple actions make sense for profit, people and our planet.

00:00 Welcome by WRAP Chair Julie Hill MBE

04:13 Keynote address by Paul Scully, Parliamentary Under-Secretary (Department for Business, Energy and Industrial Strategy

08:27 Business insights – UKHospitality and Zero Carbon Forum, the Sustainable Restaurant Association and Net Zero Now

30:48 Tackling supply chain GHG emissions – WRAP

40:35 Demonstrating Net Zero for investors – The Food Foundation

49:15 Industry Panel including apetito UK, Bidfood UK, Compass Group UK & Ireland Pizza Hut Restaurants, Sodexo

An introduction to serving net zero through understanding and managing your organisational greenhouse gas footprint.

Welcome by WRAP Chair Julie Hill MBE

The importance of the hospitality sector and how it is taking substantial steps to reduce emissions.

Keynote address by Paul Scully, former Parliamentary Under-Secretary (Department for Business, Energy and Industrial Strategy)

The first of the Serving Net Zero insight sessions, led by Kate Nicholls OBE, CEO of UKHospitality and Mark Chapman, CEO of Zero Carbon Forum, detailing a Roadmap to Net Zero and why the hospitality sector must act.

A Serving Net Zero insight session, led by Kate Dranginis from The Sustainable Restaurant Association and Johnny McCreesh from Net Zero Now, on the process, tools and practical action that can be taken to help achieve Net Zero.

Business insights – the Sustainable Restaurant Association and Net Zero Now

In this Serving Net Zero insight session, Karen Fisher and Eleanor Morris from WRAP explore Scope 3 as well as the role food waste reduction plays in reaching Net Zero through discussions of wider industry context, where priorities should lie and introducing how Guardians of Grub tools can help.

Business insights – Tackling supply chain GHG emissions – WRAP

In this Serving Net Zero insight session, Will Nicholson from The Food Foundation outlines the importance of demonstrating Net Zero to investors and the implications of this.

Business insights – Demonstrating Net Zero for investors – The Food Foundation

Hear our industry panel of experts including, Jonathan Lockett from Pizza Hut Restaurants, Lee Sheppard from Apetito, Julie Owst from Bidfood, Simon Mussett from Sodexo, Carolyn Ball from Compass and Chair Karen Fisher from WRAP discuss how their businesses are planning to serve Net Zero.

Industry Panel including apetito UK, Bidfood UK, Compass Group UK & Ireland Pizza Hut Restaurants, Sodexo

How can the Hospitality & Food Service sector prepare for future demands in an uncertain world?

00:00 Opening address by Catherine David, WRAP’s Director of Collaboration & Change

05:10 Future-proofing skills – Kate Nicholls OBE, CEO of UKHospitality

15:20 Keynote address by Cyrus Todiwala OBE, Café Spice Namasté

27:55 Defusing the Talent Timebomb – Julia Jones, Head of B2B Marketing, Nestlé Professional

40:38 Becoming a Champion in the Workplace – Eleanor Morris, Technical Specialist, WRAP

49:16 Industry panel with the Sustainable Restaurant Association, Hawksmoor, Westminster Kingsway College, HIT Training Academy

Following COP26, many businesses are rightly asking what they and their teams can do to help deliver a sustainable future and maintain an ongoing concern. What practical steps can you take, and how you can attract and retain staff with the skills they need for the future?

One of the biggest challenges, but one that often goes unrecognised, is the amount of perfectly good food that gets thrown away. 1 million tonnes of food ends up in the bin, every year in the sector, 75% of which could have been eaten. It’s not sustainable and it’s a bottom-line cost to your business. You train your staff to prepare food with care and passion; how can you train them to make sure each morsel gets to feed people not bins? The time is now to empower your teams so that they can focus on feeding people, not bins in the fight against climate change. If you want to find out how you can protect people, profits, and planet, don’t miss this webinar.

An introduction to the Skills for the Future webinar, a deep dive into how the Hospitality & Food Service sector can prepare for future demands in an uncertain world.

Welcome by Catherine David, WRAP’s Director of Collaboration & Change

The first of the Skills for the Future insight session, led by Kate Nicholls OBE from UKHospitality, on the importance of future proofing skills and the impact of Covid on the talent pipeline.

Future-proofing skills – Kate Nicholls OBE, CEO of UKHospitality

The Skills for the Future keynote, delivered by Chef Cyrus Todiwala OBE DL of Café Spice Namasté, on the importance of reducing food waste and educating and inspiring the hospitality sector’s next generation

Keynote address by Cyrus Todiwala OBE DL, Café Spice Namasté

In this insight session, Julia Jones from Nestle Professional, explains how the food service industry can attract and retain talent in an ever-changing landscape.

Defusing the Talent Timebomb – Julia Jones, Head of B2B Marketing, Nestlé Professional

Eleanor Morris from WRAP outlines how everyone can become a champion for tackling food waste in their workplace and introduces the useful tools offered by Guardians of Grub to aid organisations and individuals in this journey.

Becoming a Champion in the Workplace – Eleanor Morris, Technical Specialist, WRAP

The skills for the future industry panel experts including Ellie Besley-Gould from Hawksmoor, Paul Mannering from HIT Training Chef Academy, Vince Kelly from Westminster Kingsway and Chair Juliane Caillouette-Noble from The Sustainable Restaurant Association discuss how their organisations are nurturing and developing future hospitality talent and educating staff on the importance of preventing food waste.

Industry panel with the Sustainable Restaurant Association, Hawksmoor, Westminster Kingsway College, HIT Training Academy