“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 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

I am proud to be a Guardian for Guardians of Grub. I completed the free, 15 minute Cost Saving Skills course to extend my knowledge and skills to stand up to food waste. Completing the course has not only furthered my knowledge on the subject, but also given me the knowledge, tools and approach to educate others. Let’s stand up to food waste!

Millie Caress,
Senior Sales Manager,
SchoolGrid 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

Chief Executive of the British Beer and Pub Association

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

Chief Executive of UKHospitality