As part of a broader research project, RHP trialled practice changes within this intentional leading hotel company to reduce food waste arisings. The work began by collecting and weighing food waste from individual work stations over a sustain period of time which enabled us to identify patterns and opportunists to reduce waste at all . After making recommendations for changes from purchasing through to preparation and service, we worked with staff across the organisation to raise awareness of the issues around food waste and help to shift attitudes and beliefs about where and how food waste arises in the organisation.
The project reduced food procurement costs for the breakfast buffet by 4% during the trial (and were sustained post trial).
We also succeeded in reducing Food waste arisings from the breakfast buffet by 30%.
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