Waste not, want not
'A recent report from WRAP (Waste and Resources Action Programme) revealed that 920,000 tonnes of food is thrown away by the hospitality and food service sector each year at a cost of over £2.5bn. The tide would appear to be turning. Pledges made by Pret A Manger, wagamama and other high-street names to stop using plastic straws in their restaurants have followed widespread publicity around the environmental impact of food and packaging waste. Gareth Ogden, partner, haysmacintyre explains how joining the green juggernaut will not only improve your environmental credentials, but also your bottom line.'
Gareth Ogden of our Hospitality team has written an article on the cost of going green in the hospitality sector that has been published by Essentially Catering. For the full article, click here. First published April 2018.