Vinyl Canteen is at the heart of The Old Vinyl Factory in Uxbridge, promoting community cohesion, and relationship building amongst its tenants. The canteen was designed with waste and recycling in mind, using reclaimed wood to form its bench and table tops. FoodSave was a great opportunity to shift focus onto waste to the kitchen.
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. The system required minimal time and caused no disruption to service. The FoodSave team met with Vinyl Canteen weekly to review the results and identify actions for waste reduction. Simply having the system in place heightened awareness of food waste amongst all staff, and breaking waste down into its component groups allowed the team to target key areas effectively.Download full case study
Specialist London caterer Vacherin offers an innovative, bespoke service to a number of business organisations and is recognised as one of the industry’s front-runners in sustainable solutions, having won two awards in the Sustainable Food category at the Sustainable City Awards. Being identified as one of the most sustainable businesses in the country, FoodSave was a logical step for Vacherin to review waste in its catering operations.
The FoodSave team monitored kitchen waste using the Winnow Waste Monitor System at a client site where Vacherin ran the staff restaurant and hospitality catering. The site was already extremely tight on food waste minimisation and used the waste audit to fine-tune their operations. The system required minimal time and caused no disruption to procedures. The FoodSave team met with the Vacherin catering team weekly to review the results and identify actions for waste reduction.Download full case study
Friends House’s self-service restaurant won The SRA’s London Restaurant of the Year in 2013 and its commitment to sustainability reflects its Quaker values. Prior to its FoodSave audit the restaurant was already separating and recycling food waste and in the first week of the audit, Friends House Restaurant generated just 180g waste per cover, less than half the industry average. Following the FoodSave programme Friends House found that it could save £2,929 per year, and reduce its waste by 2.2 tonnes.
The FoodSave team monitored kitchen waste using the Winnow’s Waste Monitor System for four weeks. As a part self-service canteen, the main sources of waste at the restaurant were prepared-not-served and plate waste. Using Winnow’s system, which required minimal time input and caused no disruption to service, The SRA, Winnow and Friends House reviewed results weekly, identifying waste reduction actions.
During the course of Friends House’s waste audit, food waste as a % of sales fell from 4.8% to 2.6%, with prepared-not-served waste falling by an impressive 94% after reducing batch cooking production sizes towards the end of service. Overall food waste by weight and value fell by 48% over the course of the month. Friends House involved customers in reducing plate waste by encouraging them to only take what they will eat. The forecasted savings from these actions are £2,929 per year.Download full case study