Waste not, want not

With waste management high on the agenda, we take a look at what this means for our sector…

THE “too good to go” APP LETS RESTAURANTS SELL their LEFTOVERS IN

London

Brighton

Manchester

Liverpool

KEY TRENDS IN GREENER EATING

‘Locavorism’

‘Glocal’ menus

Minimising waste

With consumer attitudes changing towards sustainability, 75% said they rate the sustainability achievements of a restaurant more highly than a 10% discount on the bill – food waste and healthy eating are top of the list of priorities, along with the use of local produce and fair treatment of staff. Andrew Stephen, Chief Executive, Sustainable Restaurant Association.

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Ightham, KENT TN15 9AF

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