Waste

Hospitality warns of further price rises as Government confirms single-use plastics ban

16-Jan-2023 By James McAllister

The Government has confirmed that a far-reaching ban on single-use plastics will come into force from October, leading to warnings the legislation could force takeaways to raise their prices.

Open Kitchen cafe to open in Manchester’s People’s History Museum

30-Mar-2021 By Restaurant

A café that uses food that would otherwise go to waste will open in Manchester’s People’s History Museum (PHM) next month.

Trade bodies combine to tackle food waste as a result of Coronavirus pandemic

31-Mar-2020 By Restaurant

Wholesalers and other food bodies have joined forces to prevent produce such as meat, milk, cheese, and fruit from going to landfill as a result of the hospitality sector lockdown during the Coronavirus crisis.

Menus projected on walls, cocktails served as wine: Silo Hackney's coming

30-Sep-2019 By Stefan Chomka

Douglas McMaster’s soon-to-open Silo in Hackney will project its daily menus onto the restaurant’s walls rather than print them on paper as part of his zero-waste ethos.

Chefs called upon to cut food waste

07-May-2019 By James McAllister

Chefs and hospitality professionals are being urged to act now to reduce the amount of food waste the industry creates over the next 12 years.

Is your restaurant throwing away its profits? Seven ways to cut food waste

10-Apr-2019 By Philip Simpson

It’s hard to believe but the UK ranks 24th in the world when it comes to reducing food waste. Philip Simpson, commercial director of ReFood, the UK’s leading food waste recycler, believes we can do better.

Government appoints Ben Elliot as Food Waste Champion

02-Jan-2019 By Stefan Chomka

The government has appointed its first Food Surplus and Waste Champion to help promote awareness of the issue of food waste across the hospitality, food manufacture and retail sectors.

Businesses to pay to recycle waste under government plans

18-Dec-2018 By Sophie Witts

Businesses in England will have to cover the costs of recycling or disposing of their packaging waste as part of a new government strategy.

Talking trash: Tackling the industry's dirty little secret

11-Dec-2017 By Georgia Bronte

High-profile chefs are taking on food waste but there’s much more to be done with a third of all food produced in the UK currently going to waste.

Why it makes sense to tackle food waste

09-Jul-2015 By Liam Garrahan

Summer can be a lucrative time of year for pubs, restaurants and hotels, but the warm weather can also bring issues with food waste when left out for too long. 

Brighton's zero-waste restaurant in crowdfunding drive

27-Jan-2015 By Noli Dinkovski

A Brighton restaurant that claims to generate no material waste is running a crowdfunding campaign to further extend its green credentials.

Planning for Christmas 2014: Cutting costs and a sustainable Christmas

22-Aug-2014 By Lauren Houghton

In this fourth part of our special feature on planning for Christmas we look at what venues can do to save themselves some money during what can be a very expensive time of year, as well as getting expert advice on how they can manage a more sustainable...

Ask the experts

How to tackle food waste to benefit the bottom line

10-Apr-2014 By Charlotte Henderson

Hotels, restaurants and pubs are picking up the tab for more than £1.3bn of the annual £2.5bn bill for food waste across the UK’s hospitality and food service industry (HaFS). WRAP’s Hospitality and Food Service manager, Charlotte Henderson, looks at...

Plasma Clean air purifier now installed in Meiko food waste systems

19-Dec-2011 By Emma Eversham

Air purification developer Plasma Clean has joined forces with Meiko to help reduce food waste odours by providing its Xtract 2100 ioniser as standard odour control in Meiko's food waste management systems.

SRA launches campaign to cut food waste

06-Oct-2011 By Luke Nicholls

The Sustainable Restaurant Association (SRA) has launched a new campaign to embolden diners to ask for doggy bags and to encourage restaurants to make patrons feel more comfortable about it.

Profitable Christmas: Cut seasonal costs

26-Oct-2010 By Becky Paskin

With consumer spend expected to drop this Christmas, the last thing you’d want is for your business expenses to eat away at your potential profits, but there are several small, low cost initiatives you can implement now to tackle your growing outflow.