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Chef's must tackle food waste

The Sustainable Restaurant Association (SRA) have urged pub chefs to put extra effort and team focus into reducing food waste across the industry.

The SRA ran their ‘Food Save’ project from October 2013 to March 2015 and invited pub chains to take part in order to make large savings on costs associated with food waste and disposal. Detailed audits of food waste were undertaken along with weighing kitchen food waste and analysing whether the waste was from the kitchen or the customer.

The report found that 45% of food wasted was in the kitchen whilst 34% was from customers plates and 21% was spoiled food, the aim of the project was to stop 150 tonnes of food waste from going into landfill whilst hilighting to hospitality operators the savings that can be incurred from better planning, suitable portion sizing and effective recycling of food waste.

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