Food waste

Fruit-processing industries are concentrated mainly in southern Europe, and most of them are family businesses or SMEs. They generate vast amounts of fruit residues. Citrus processing, in particular, generates mountains of orange peel which make up some 45-65 % of the original citrus fruit weight...

Waving goodbye to food waste Seafood restaurant with strong waste-reduction credentials continues to learn and improve Customer perception of dishes running out can be managed; demonstrates items are fresh and in demand The Seahorse restaurant in Llandudno serves high-quality seafood, which is...

Carving out benefits tackling food waste Busy pub-restaurant discovers vast waste-reduction opportunities through better customer relations and serving practices ‘First-come, first-served' and 'when it’s gone, it’s gone’ policy delivers the goods The Manor House at Lydstep, near Tenby, is a busy and...

Restaurant is 'boxing clever' on reducing food waste Tandoori restaurant involves staff in campaign to reduce waste Portion sizes identified as major contributor, calling for a total rethink The Shilam Tandoori in Aberystwyth, Wales, is the second restaurant opened by owner Mohammed Somir. He used...

Even top performers can learn how to further reduce food waste Café fine-tunes its well-established practices that respect every part of the food system It offers tips and interacts with everyone in the food chain for the best results The Penylan Pantry is a café that also sells organic fruit and...

Plant-to-plate thinking Food-waste warrior volunteers to be a YBIF ambassador after positive experience with programme, and leads by example Communicating with guests about the food on their plate and its value is important Sustainability is a passion and a top priority for owner and manager Mike...

Try the popular 'savoury crumble'! Inventive hotel comes up with measures to optimise breakfast shifts and reduce food waste Clever use of leftovers in new dishes and surplus food offered to staff at end of shift cuts waste Husband and wife team Michael and Elyse Waddy of the Empire Hotel, Llandudno...

A portion of caution Hotel restaurant trials smaller portions to reduce massive amounts of observed 'plate waste' The trial followed WRAP recommendations Great care is needed to balance customer expectations (especially regulars) with waste-reduction objectives Owner William Griffiths and Executive...

The fruity aroma of success French fruit wholesaler and marketer turns its 1 800 tonne-a-year headache into an efficient biogas energy and heat plant Energy independence, co-generation potential, fertiliser for farms, partnerships with neighbouring companies, and more Boyer SAS is fresh fruit giant...

Money for jam... and pits Well-established conserve-maker converts bio-waste into a revenue stream Selling its prune pits to a partner company cuts waste by 26 % and saves around € 3 600 a year Favols is a jam manufacturer in southwest France. Created about 50 years ago, the company has been...

The Lobster Pod is an innovative, patent pending live shellfish storage and transportation system. It has been scientifically proven to increase survival to over 99 % from an industry average of 85 %, saving waste and helping create sustainable fisheries. The quality of the shellfish is improved by...

Swannay racks up savings on new equipment Small brewery followed expert advice to save 5 680 litres of beer during casking New equipment saves almost € 11 400 a year Swannay Brewery on the Orkneys off northeastern Scotland produces over 300 000 litres of beer each year. The brewery was already...