“I am so proud to be an ambassador for Guardians of Grub; together we will ensure we change the way we work and operate to reduce wasted food. Keeping food waste to a minimum is possible by engaging and sharing the Guardians of Grub tools. As a chef we have to be more resourceful on how we produce dishes, and how we can safely use food before it becomes waste, such as stale bread becoming a delicious and make a Bread and Butter pudding and vegetables into soup. I urge you to create your own waste free dishes and use these effective courses to make change happen.”

Andy Jones, Chair of Public Sector Catering 100

“I hope that in years to come we will look back at this period with sheer disbelief seeing how much waste and particularly food waste was unaccounted for. Reducing food waste, rethinking what we regard as food waste and redistributing food surplus is not only good for the bottom line and helps the community it is also a great place to apply creativity and innovation. The Guardians of Grub programme is a bite size step by step opportunity to engage your team and make a difference to GHG emissions.”

“Chefs can influence a huge change in habits towards food waste, as a culinary professional, I am passionate about healthy plates and a healthy planet. Every trainee chef must be taught to measure and monitor food waste because seeing what’s wasted means you tackle it. The Guardians of Grub training, tools and and food saving guides are here to help the next generation of chefs stop good food from being binned.”

What was the most useful aspect of the Guardians of Grub Pilot programme?

Vince is a culinary lecturer at Westminster Kingsway College (WKC). He holds vast experience within the hospitality industry and is a member of Master Chef’s of Great Britain.
He has Co written several education initiatives at WKC including “Healthy plate, healthy planet” and a bespoke degree in “Culinary Health and Nutrition”.
As our culinary lead with CMUK, he is extremely passionate about making health food accessible whilst empowering health professionals to talk confidently about food in medicine.
He is currently undertaking research in collaboration with Brighton University in the Nutrient / biologically active constituents of micro greens.

“I’m proud to be an Ambassador for Guardians of Grub and so proud of my team. Using the Guardian’s tools and approach, Olympia London has managed to reduce food waste by 17% since the launch. We’ll keep measuring and monitoring as we know that continuing to reduce food waste is key to meeting our Net Zero pledge.”

Abbey Short,
Venue Catering Manager,
Olympia London