The Yan, award-winning accommodation and a rustic bistro, is set in a 17th-century converted sheep farm in the Lake District National Park. With a mix of serviced rooms, self-catering and glamping on-site it makes for a busy breakfast service. The Bistro is also open to non-residents and has gained a strong reputation amongst locals and visitors alike.
Sector: Catering
OXO Tower Restaurant
The OXO Tower Restaurant, Bar and Brasserie opened in 1996 and is owned by Harvey Nichols. As a founding member of the Sustainable Restaurant Association, it has aligned its work with the three pillars of the Food Made Good Standard: sourcing, society and the environment since 2008 and currently holds the highest accolade, a 3 star-rating.
Environmental Health Officers – Northern Ireland
In partnership with Derry City & Strabane District Council and Mid & East Antrim Borough Council, WRAP enabled 17 businesses to measure food waste and potentially save over £21,000 per year through the introduction of simple measures to prevent food waste by 50%.
Harper Adams University
Harper Adams University is based in Newport, Shropshire. Its philosophy is ‘As the population grows, so do our demands on the planet. Managing this resource has never been so important.’
Harper is tackling the future development of our planet’s food production, processing, animal sciences, engineering, land management and sustainable business.
Elior
Elior is a leading provider of food services. Recognising the impact of food services on society, it has made sustainable development an integral part of its business strategy.
Olive catering
Olive Catering provides workplace catering services, specialising in providing freshly cooked food to its clients. One such client is the Central England Co operative (a Courtauld Commitment 2025 signatory), for which it operates an in house restaurant, along with meeting and events catering, at its head office in Lichfield, Staffordshire.
P&O Cruises
From ship to shore, P&O Cruises is striving to be more sustainable and is working hard to find solutions that deliver a more positive impact – not just for today but for the long term.
They are exploring smart solutions to help minimise food waste without impacting the offering to guests. Daily monitoring of uneaten food helps identify areas for improvement contributing to a 38% reduction in food waste to date.
Baxterstorey
BaxterStorey is an independent hospitality provider which serves fresh, locally sourced produce in over 900 locations. ‘Food Waste Costing The Earth’, was launched in 2014 to segregate, weigh and report waste, through their accounts platform. The initial target of 15% reduction was smashed within the first year, showing a reduction of 19.9%.