The Yan – Bistro and accommodation​

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.

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.

Tourism NI

Tourism NI is responsible for the development of tourism in Northern Ireland, supporting the tourism industry and for marketing Northern Ireland as a tourist destination. WRAP worked collaboratively with Tourism NI to help support the industry address the issues associated with resource efficiency, food waste reduction and cost saving measures.

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.