Bennett Hay offers bespoke support services for hospitality. At one of its legal clients, the operation is a hospitality account in which it serves pre-booked working lunches, buffets and fine dining. With a welltrained team committed to delivering a professional and caring service, Bennett Hay decided to enrol in the FoodSave programme not only to heighten the awareness amongst the kitchen and service team, but to also influence the behaviour of its customers, in terms of the quantities of food they were ordering and wasting.
FoodSave highlighted the true cost benefits of reducing food waste, driving momentum across the team to actively engage with its clients and making food waste a regular agenda item at board meetings. Bennett Hay has since been awarded the SRA 2015 Best Food Waste Strategy Award as a result of its proven track record and continued efforts in this area.Download full case study
The younger sibling of an SRA founding member Hawksmoor, Foxlow is a neighbourhood restaurant located on St. John Street, Clerkenwell. Its eclectic menu changes weekly, serving slow-smoked and charcoal-grilled dishes as well as inventive bar snacks. FoodSave turned out to be “a real revelation” for Foxlow after some initial scepticism as, being very tuned into their sustainability already, they were already fairly confident in keeping their food waste to a minimum.
This FoodSave programme ran for just over a month. The FoodSave team monitored all food waste using Winnow’s Waste Monitor System, including inventory spoilage, preparation waste, and customer plate waste. The FoodSave team met with Foxlow weekly to review the results and identify actions for waste reduction. There was a tremendous effort from the Foxlow management team in engaging with staff to minimise avoidable food waste. A strong feature was the positive communication amongst the whole kitchen team so that everyone was aware of which ingredients needed to be prioritised and used up.Download full case study
Potli brings the first Indian food bazaar experience to London. Located in the heart of W6, between Hammersmith and Chiswick, this restaurant promises a colourful Indian food experience with a menu that marries exotic spices with local produce. Potli purchases exclusively British meats and poultry, and obtains its fish and seafood from sustainable sources. The restaurant is committed to serving wholesome Indian food as a shared dining experience. Already focused on sustainable sourcing, the Potli team were keen to tackle food waste through FoodSave. The restaurant managed to save 1.61 tonnes, £13,529, in annual food waste.