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: Restaurant
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.
The Restaurant Group
The Restaurant Group operates approximately 400 restaurants and pub-restaurants throughout the UK. Brands include wagamama and Frankie & Benny’s. In bringing focus to tackling plate waste and taking action, there was an average 20% reduction in plate waste per cover.
Ownies
Established in 2001, Ownies Bar & Bistro is located in Carrickfergus, Northern Ireland and the restaurant has seating for 120.
The significant volume of food being wasted on a daily basis triggered the management team to take action.
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%.
The Balloon Bar
The Balloon Bar is a café/restaurant located in the University of Bristol’s Students Union. In collaboration with a team of Master’s students, The Balloon Bar took part in a pilot to measure and identify food waste.
The Airport
The Airport is a busy food led pub next to Manchester Airport’s runway. The restaurant is family focused with a barbecue style menu.
Cutting waste by 16% by asking customers if they want condiments.
The Ship Inn
The Ship Inn, near Barrow in Furness, Cumbria serves a traditional menu with an emphasis on home cooking. Smaller portions, happier customers –and total waste reduced by 72%.
Daniel Thwaites
Daniel Thwaites plc are a family brewery from Northwest England with a varying estate of 200 tenanted pubs alongside 24 managed properties ranging from 5-star inns to 4-star hotels with conference and leisure facilities.
Bluestone National Park Resort
Bluestone National Park Resort operates 420 accommodation units made up of lodges, cottages and studios. Spread over 500 acres in the heart of the Pembrokeshire countryside, the resort has three restaurants and a café in the main village. There are also various outlets in the large undercover Serendome and a fourth restaurant in the Hive, an indoor play attraction.
With over 160,000 guests visiting every year, Bluestone is a popular destination for young families, with a core market of under-nines.
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.
The Harrington Arms
The Harrington Arms in Gawsworth, Cheshire is a country pub with a traditional menu.
Gross profit is up by an estimated 5-6% with around 2.5% of this due to better control of food waste through monitoring.