Sustainability Management for Restaurant & Catering

 

Gourmet Food ≠ Wasteful attitude

Food contains more than just the tasty ingredients that you love!

There's a lot that goes on before, during and after your meal is served

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(pick one or just scroll along)

 

FOOD

This is a great place to add a tagline.

VEG THE MENU

Offering vegetarian (or even better, vegan) alternatives is a great way to simply cut down on carbon emissions caused by the food industry.

We globally produce 330000812 tonnes of meat and dairy combined each year which accounts for 60% of farming’s greenhouse gasses. We look for a valid replacement.

 

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A

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WASTE

OIL

PLASTIC

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70% of restaurants don't separate their used cooking oils from general waste. That's an average of 160l/year per kitchen!

In the UK alone, 4.7bn plastic straws,

316m plastic stirrers, 7.7bn plastic bottles

& 2.5bn coffee cups are being used per year!

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PAPER

We encourage the use of easy recyclable and biodegradable materials and introduce is where possible.

GLASS

We work towards the use of glass stored products throughout the service line

We look into creative solutions to help downscale the amount of produced green waste. From staff mails from cutoffs to fertilising crops with leftovers!

We’re throwing out a whopping 600,000 tonnes of food waste from restaurants every year, most of it filling up scarce landfill space

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GREEN WASTE

 facts & numbers from the SRA website