The Roebuck pub in Borough is tucked away at the leafier end of Great Dover Street. With a Twitter tagline of “local brews and sustainable chews”, The Roebuck has formed bountiful relationships with their local suppliers to produce seasonal menus (concentrating on sustainability). Waste conscious food preparation was already built into ways of working, however FoodSave was seen by the Roebuck team as a great opportunity to identify where further improvements could be made.
The FoodSave team monitored kitchen waste using the Winnow Waste Monitor System for four weeks. During the audit all food waste was measured including inventory spoilage, preparation waste, and plate waste. Using the he system required minimal time and caused no disruption to service. The FoodSave team met with The Roebuck weekly to review the results and identify actions for waste reduction. The heightened staff awareness of food waste meant that everyone got involved in identifying opportunities for waste reduction. As a result, The Roebuck are continuing to discuss food waste in team meetings, review key sources of leftovers with staff and evaluate portioning of those menu items to reduce waste.
The four-week programme produced forecasted savings from avoided food waste of £2,324, preventing 1.8 tonnes of food waste and 3 tonnes of associated packaging annually. Plate waste represented over 80% of total food waste, and fell by 16%. This has had a positive effect on both the environment, bottom line and customer satisfaction, as the Roebuck Management Team state, “As well as less environmental impact we have happier customers through offering more thoughtful portion sizes we are not only reducing our waste, but allowing healthier options for our customers along with more choice”. The learnings for the project have emphasised the need to review food waste regularly and build it into the business’s ways of working.Download full case study
An established SRA Member, The Truscott Arms achieved Three Star Sustainability Champion status in July 2013. The pub boasts a large bar, a garden and a 60 cover restaurant offering a range of modern European dishes using fresh, local and seasonal produce. They believe that any initiative on sustainability has to be rooted in sound economic reasoning, and saw both environmental and financial benefits to taking part in the FoodSave programme. As a result of the programme they will save £8,175 per year and an estimated 1.9 tonnes.
The Truscott Arms undertook a four week audit of their food waste using Winnow’s Waste Monitor system. The SRA and Winnow met with The Truscott Arms team weekly to review the results and identify actions for waste reduction. Involving all staff from both front, and back, of house meant that there were lots of ideas for small changes that could be made to kitchen practices and menu items.
During the FoodSave programme, sales increased by 19%, yet waste as a percentage of sales fell from 5.7% to 3.1%. The biggest changes came from a 98% reduction in inventory (spoilage) waste throughout the four week period. By implementing small changes to their menus and managing their inventory waste to an absolute minimum, The Truscott Arms saved £108 per week.Download full case study