Wall of Fame
Guardians of Grub are everywhere! Our Wall of Fame recognises and celebrates the businesses and individuals who have shown their commitment to reducing wasted food and making a positive difference to their profits and the planet.
What was the most useful aspect of the Guardians of Grub Pilot programme?
The ready to go learning and user platform helps to bring everyone involved up to speed on food waste measuring and onto the same level of understanding the issue. The step-by-step guides make it easy for people at all levels in the business to understand how to support food waste measuring, and reduction.
The case studies from real people make it relatable and easier to understand in the context of your own business, but more importantly encourages you not to give up and provides you with ideas which you can apply to solve problems.
The programme gives you comparison data from each sector, that allows you to rethink the way you operate and helps you to make the necessary changes. If you don’t know where to begin, it is designed to walk you through the process from start to finish. Further enhanced by a support team who are on hand to answer business specific questions.
Bar and Brasserie
“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.”
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.”
PA to GM and CSR Lead,
OXO Tower Restaurant, Bar and Brasserie
“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 food saving guides are here to help the next generation of chefs stop good food from being binned.”
Vince is a culinary lecturer at Westminster Kingsway College (WKC). He holds vast experience within the hospitality industry and is a member of Master Chefs 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.
Chef Vince Kelly Bsc,
Westminster Kingsway College
“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.”
Venue Catering Manager,
“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.”
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
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.
Chef Academy Principal,
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.
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.
Former National Chair, Director,
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!
Senior Sales Manager,
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.
Director of Sustainable Business,
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.
Senior Lecturer at the London Geller College of Hospitality and Tourism,
University of West London