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Erskine Bridge in Glasgow, is just one of the many hotels involved in the United Against Waste campaign, using the ‘Wise up on Waste’ toolkit for chefs – packed with practical advice, tips and resources.
In 2011, Unilever Food Solutions, having partnered with the Sustainable Restaurant Association, called upon the hospitality and foodservice industry to tackle avoidable food waste by providing the toolkit for free.
Mark Potter, head chef at the Erskine Bridge Hotel, was fed up of seeing how much food was being thrown away at the end of each day and worked with Unilever Food Solutions to track his food waste over a week.
Mark said: “In just one week the Wise up on Waste toolkit had made a huge difference to the way my team deals with waste. The audit revealed that our breakfast buffet was to blame for the majority of food thrown away – with 17 kilograms of leftover baked beans, sausages and toast on one morning alone.
There is also a free Wise up on Waste mobile app, challenging chefs to reduce their food waste by at least five per cent. It is designed to accurately track food waste over a three-day period highlighting the average waste generated per day and per cover.
For more details on how Unilever Food Solution’s free downloadable Wise up on Waste free toolkit and new app can help your business visit www.unileverfoodsolutions.co.uk/wasteapp
